Development of a new type of boiled sausage products with the addition of fish raw material
The technology of producing a new type of boiled sausage products from pork with the addition of microwave blanched cod liver or semifinished cod liver oil, fish protein isolate from blue whiting or minced blue whiting has been developed to increase the biological value of lipids and to increase the...
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Murmansk State Technical University
2017
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ftdoajarticles:oai:doaj.org/article:5861ac7a1d914d8da307e88f3f613b6a 2023-05-15T15:27:46+02:00 Development of a new type of boiled sausage products with the addition of fish raw material Volchenko V. I. Irlitsa E. L. Glukharev A. Yu. 2017-09-01T00:00:00Z https://doi.org/10.21443/1560-9278-2017-20-3-572-581 https://doaj.org/article/5861ac7a1d914d8da307e88f3f613b6a RU rus Murmansk State Technical University http://vestnik.mstu.edu.ru/show.shtml?art=1902&pdf=1 https://doaj.org/toc/1560-9278 https://doaj.org/toc/1997-4736 doi:10.21443/1560-9278-2017-20-3-572-581 1560-9278 1997-4736 https://doaj.org/article/5861ac7a1d914d8da307e88f3f613b6a Vestnik MGTU, Vol 20, Iss 3, Pp 572-581 (2017) sausages Atlantic cod cod liver cod liver oil microwave blanching fish protein isolate northern blue whiting sausage making technology General Works A article 2017 ftdoajarticles https://doi.org/10.21443/1560-9278-2017-20-3-572-581 2022-12-31T11:11:31Z The technology of producing a new type of boiled sausage products from pork with the addition of microwave blanched cod liver or semifinished cod liver oil, fish protein isolate from blue whiting or minced blue whiting has been developed to increase the biological value of lipids and to increase the product safety. Sensory characteristics and structural parameter (penetration force with a spherical indentor) have been chosen for optimal level estimation. The optimal level of the penetration value has been found using non-linear pair regression of it on the texture value. The common optimization parameter has been developed according to both characteristics using the significance coefficients obtained by the expert method. The optimal formulation for the preparation of this type of sausage products has been determined using experimental design theory; the biological value of the product has been calculated; the general chemical composition, physical, chemical and structural and mechanical parameters (penetration value) of finished products have been determined. Microbiological characteristics of the sausages have been controlled during storage, the recommended shelf life of 5 days at 4.5 °C has been established. The effect of storage conditions on the quality of the fat fraction of sausages has been noted. Special attention has been paid to color formation (it has been decided to abandon the traditional sodium nitrite in favour of tomato paste in slightly acidic medium) and emulsion stabilization. The project of the technical documentation has been developed: it includes technical conditions and technological instructions. Article in Journal/Newspaper atlantic cod Directory of Open Access Journals: DOAJ Articles Vestnik MGTU 20 3 572 581 |
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sausages Atlantic cod cod liver cod liver oil microwave blanching fish protein isolate northern blue whiting sausage making technology General Works A |
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sausages Atlantic cod cod liver cod liver oil microwave blanching fish protein isolate northern blue whiting sausage making technology General Works A Volchenko V. I. Irlitsa E. L. Glukharev A. Yu. Development of a new type of boiled sausage products with the addition of fish raw material |
topic_facet |
sausages Atlantic cod cod liver cod liver oil microwave blanching fish protein isolate northern blue whiting sausage making technology General Works A |
description |
The technology of producing a new type of boiled sausage products from pork with the addition of microwave blanched cod liver or semifinished cod liver oil, fish protein isolate from blue whiting or minced blue whiting has been developed to increase the biological value of lipids and to increase the product safety. Sensory characteristics and structural parameter (penetration force with a spherical indentor) have been chosen for optimal level estimation. The optimal level of the penetration value has been found using non-linear pair regression of it on the texture value. The common optimization parameter has been developed according to both characteristics using the significance coefficients obtained by the expert method. The optimal formulation for the preparation of this type of sausage products has been determined using experimental design theory; the biological value of the product has been calculated; the general chemical composition, physical, chemical and structural and mechanical parameters (penetration value) of finished products have been determined. Microbiological characteristics of the sausages have been controlled during storage, the recommended shelf life of 5 days at 4.5 °C has been established. The effect of storage conditions on the quality of the fat fraction of sausages has been noted. Special attention has been paid to color formation (it has been decided to abandon the traditional sodium nitrite in favour of tomato paste in slightly acidic medium) and emulsion stabilization. The project of the technical documentation has been developed: it includes technical conditions and technological instructions. |
format |
Article in Journal/Newspaper |
author |
Volchenko V. I. Irlitsa E. L. Glukharev A. Yu. |
author_facet |
Volchenko V. I. Irlitsa E. L. Glukharev A. Yu. |
author_sort |
Volchenko V. I. |
title |
Development of a new type of boiled sausage products with the addition of fish raw material |
title_short |
Development of a new type of boiled sausage products with the addition of fish raw material |
title_full |
Development of a new type of boiled sausage products with the addition of fish raw material |
title_fullStr |
Development of a new type of boiled sausage products with the addition of fish raw material |
title_full_unstemmed |
Development of a new type of boiled sausage products with the addition of fish raw material |
title_sort |
development of a new type of boiled sausage products with the addition of fish raw material |
publisher |
Murmansk State Technical University |
publishDate |
2017 |
url |
https://doi.org/10.21443/1560-9278-2017-20-3-572-581 https://doaj.org/article/5861ac7a1d914d8da307e88f3f613b6a |
genre |
atlantic cod |
genre_facet |
atlantic cod |
op_source |
Vestnik MGTU, Vol 20, Iss 3, Pp 572-581 (2017) |
op_relation |
http://vestnik.mstu.edu.ru/show.shtml?art=1902&pdf=1 https://doaj.org/toc/1560-9278 https://doaj.org/toc/1997-4736 doi:10.21443/1560-9278-2017-20-3-572-581 1560-9278 1997-4736 https://doaj.org/article/5861ac7a1d914d8da307e88f3f613b6a |
op_doi |
https://doi.org/10.21443/1560-9278-2017-20-3-572-581 |
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Vestnik MGTU |
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20 |
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3 |
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572 |
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