Open AccessINNOVATIVE TECHNOLOGY OF MAKING DRY-CURED FISH SAUSAGE USING COMBINED RAW PRODUCT
Author(s) -
Natalya Aleksandrovna Kirichko,
Marfuga Dyusembaevna Mukatova,
Eleikolaevna Romanenkova,
Nataliya Yurievna Uglova
Publication year - 2017
Publication title -
vestnik astrahanskogo gosudarstvennogo tehničeskogo universiteta. seriâ: rybnoe hozâjstvo
Language(s) - English
Resource type - Journals
eISSN - 2309-978X
pISSN - 2073-5529
DOI - 10.24143/2073-5529-2017-4-165-173
Subject(s) - food science , blanching , chemistry , salting , flavor , organoleptic , peroxide value , fish products , carp , water content , fish <actinopterygii> , silver carp , fish fillet , biology , fishery , engineering , geotechnical engineering
The technology for producing dry cured fish sausage, was developed in the innovative experimental laboratory "Food biotechnology and bioactive substances" at Astrakhan State Technical University in 2017. The receipt included minced silver carp meat (70%) and blanched chicken offal (liver 10%, heart 20%); complex food additive "Salami Star No. 2"; a mixture of start cultures "Start Star"; spices (table salt, red and black pepper, nutmeg). Experimental samples were prepared at Astrakhan Meat Packing Plant, LLC. Silver carp fillet was defrosted, ground into fine stuff and washed. While washing, the water content increased to 82.0%, the content of protein decreased by 14.4%, lipids - by 3.1%. The index of ALO/FTA has decreased to 1.4%, i.e., mince quality improved. In chicken offal (liver and heart) after blanching water content was found to decrease by 10.0% and 8.93 %; protein content increased by 5.28 and 7.35; lipids - by 4.64 and 1.18; ratio of ALO/FTA increased by 0.9 and 0.5%, respectively. After mixing ingredients sausage loaves were shaped (by extrusion); after ageing they were cold-smoked (5 days) and dried. According to organoleptic and physical-chemical parameters, the loaves of dry-cured fish sausage were straight in shape with clean dry surface, without stains and damage, with dense consistency, pleasant smell of smoking and spices, with a slightly pronounced fish flavor. Content: water - not more than 50%, table salt - 6%, protein - 35.25%, lipids - 6.8%. Energy value made 191 kcal. The study results proved that the technology of sausage making from the combined raw product - minced fish and poultry offal - is prospective.