Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke
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 a...
Published in: | Izvestiya TINRO |
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Transactions of the Pacific Research Institute of Fisheries and Oceanography
2014
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ftdoajarticles:oai:doaj.org/article:4ceaa8e03fac45d184f3160b1253080b 2023-10-09T21:49:58+02:00 Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke Valeria A. Potapova Olga Ya. Mezenova 2014-09-01T00:00:00Z https://doi.org/10.26428/1606-9919-2014-178-246-252 https://doaj.org/article/4ceaa8e03fac45d184f3160b1253080b RU rus Transactions of the Pacific Research Institute of Fisheries and Oceanography https://izvestiya.tinro-center.ru/jour/article/view/215 https://doaj.org/toc/1606-9919 https://doaj.org/toc/2658-5510 1606-9919 2658-5510 doi:10.26428/1606-9919-2014-178-246-252 https://doaj.org/article/4ceaa8e03fac45d184f3160b1253080b Известия ТИНРО, Vol 178, Iss 3, Pp 246-252 (2014) снеки хребты лососевых видов рыб топинамбур сушка структурированные продукты Aquaculture. Fisheries. Angling SH1-691 article 2014 ftdoajarticles https://doi.org/10.26428/1606-9919-2014-178-246-252 2023-09-10T00:45:53Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Izvestiya TINRO 178 3 246 252 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
Russian |
topic |
снеки хребты лососевых видов рыб топинамбур сушка структурированные продукты Aquaculture. Fisheries. Angling SH1-691 |
spellingShingle |
снеки хребты лососевых видов рыб топинамбур сушка структурированные продукты Aquaculture. Fisheries. Angling SH1-691 Valeria A. Potapova Olga Ya. Mezenova Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke |
topic_facet |
снеки хребты лососевых видов рыб топинамбур сушка структурированные продукты Aquaculture. Fisheries. Angling SH1-691 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Valeria A. Potapova Olga Ya. Mezenova |
author_facet |
Valeria A. Potapova Olga Ya. Mezenova |
author_sort |
Valeria A. Potapova |
title |
Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke |
title_short |
Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke |
title_full |
Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke |
title_fullStr |
Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke |
title_full_unstemmed |
Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke |
title_sort |
biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke |
publisher |
Transactions of the Pacific Research Institute of Fisheries and Oceanography |
publishDate |
2014 |
url |
https://doi.org/10.26428/1606-9919-2014-178-246-252 https://doaj.org/article/4ceaa8e03fac45d184f3160b1253080b |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Известия ТИНРО, Vol 178, Iss 3, Pp 246-252 (2014) |
op_relation |
https://izvestiya.tinro-center.ru/jour/article/view/215 https://doaj.org/toc/1606-9919 https://doaj.org/toc/2658-5510 1606-9919 2658-5510 doi:10.26428/1606-9919-2014-178-246-252 https://doaj.org/article/4ceaa8e03fac45d184f3160b1253080b |
op_doi |
https://doi.org/10.26428/1606-9919-2014-178-246-252 |
container_title |
Izvestiya TINRO |
container_volume |
178 |
container_issue |
3 |
container_start_page |
246 |
op_container_end_page |
252 |
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1779313030457196544 |