JUSTIFICATION OF MODES THERMAL PROCESSING OF THE SEMIFINISHED THORNY SKATE TO PRODUCTION OF FISH CULINARY PRODUCTS OF FUNCTIONAL PURPOSE

• Main Authors: V. V. Shchetinskii, U. V. Shokina, V. V. Pavlova, I. V. Saenkova
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Voronezh state university of engineering technologies 2014
• Subjects: raja radiatd; urea; heat treatment; chondroitin sulfate; cooking fish products; indicators of biological value; Food processing and manufacture; TP368-456; Murmansk; North East Atlantic
• Online Access: https://doi.org/10.20914/2310-1202-2014-1-102-107; https://doaj.org/article/7a0f855db8a94cbea1640b2f7feaec6c

Summary. Raja radiatd, the non-conventional object of commercial fishing in North-East Atlantic region which is not under fishing quota should be declared as a cost-effective full bio raw material for the broad line food production enriched with chondroitin sulfate (a valuable biological component with proved anti-inflammatory and anti-tumor acting). The main obstacle for the industrial food processing of the Raja radiatd is a high level of urea in the muscle tissue. The patented technical solution to this problem is being proposed. Justified modes of preliminary and final heat treatment for a wide range of fish culinary products of functional purpose of the Raja radiatd. Assessed by calculation of indicators of the biological value of the protein ready culinary products of the pitch with regard to experimentally established weight loss, protein and fat at all stages of the thermal treatment of the material. The high level of chondroitin sulfate in the culinary finished product is experimentally confirmed. The outcome of the research was the development of formulations and manufacturing fish culinary products functionality of a wide range based on the use of Raja radiatd meat. Complex physico-chemical analysis of raw materials, semi-finished and finished products allowed to develop standards of waste, loss, and output of finished products, to optimize the formulation of products and technological conditions of its production. Experimentally determine some parameters of the nutritional value of new products, comprehensive assessment of its quality, which confirmed its improved handling compared to the same fishery products provided to the consumer market in Murmansk.