Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke

• Published in: Izvestiya TINRO
• Main Authors: Valeria A. Potapova, Olga Ya. Mezenova
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Transactions of the Pacific Research Institute of Fisheries and Oceanography 2014
• Subjects: снеки; хребты лососевых видов рыб; топинамбур; сушка; структурированные продукты; Aquaculture. Fisheries. Angling; SH1-691; Atlantic salmon; Salmo salar
• Online Access: https://doi.org/10.26428/1606-9919-2014-178-246-252; https://doaj.org/article/4ceaa8e03fac45d184f3160b1253080b

The problems of protein deficiency, utilization of fish processing wastes, and lack of healthy snacks at Russian market are decided simultaneously by developing the technology for dried snacks made from backbones of atlantic salmon ( Salmo salar ), after filleting the fish, and tubers of jerusalem artichoke ( Helianthus tuberosus ) growing in Kaliningrad region. The method of orthogonal central composite design is used to determine optimal parameters of the technological process, as the portion of artichoke and the time of drying. Organoleptic score of the finished product is used as the optimization parameter. Mathematical model of the technological process is developed that allows to determine optimal parameters of the texturized semiproduct drying. Quality of the finished product is assessed and its biological value is evaluated with calculation of some macronutrients amount by the computational method. The content of potassium is 940 mg/kg, magnesium - 154 mg/kg, calcium - 285 mg/kg, phosphorus - 200 mg/kg. Comparing these values with the recommended daily intake of the nutrients, the snack can be classified as a functional food. Recommendations for the snack use are presented. The standard «Functional snacks Fish BioStripes» is proposed.