Open AccessTECHNOLOGICAL POTENTIAL OF THE USE OF SALTED TROUT IN THE PRODUCTION OF MELTED CHEESE
Author(s) -
A. I. Yashkin,
Yu. S. Vyugova
Publication year - 2019
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2019-23-1-95-102
Subject(s) - food science , raw material , rainbow trout , fillet (mechanics) , trout , chemistry , melting temperature , shelf life , final product , fish <actinopterygii> , fishery , materials science , biology , composite material , organic chemistry , market economy , economics
The use of raw materials obtained from the products of river and sea fishing in the technology of melted cheeses is a promising direction of food combinatorics. The aim of the work was to study and develop the technology of processed cheese enriched with meat ща salted rainbow trout (Oncorhynchus mykiss). At the stage of development of the formulation of the combined product, the dosages of introducing the crushed fish fillet in the range from 2 % to 15 % to the mass of the raw material were tested. The fish meat was introduced at the stage of preparation of the mixture and during the melting of the cheese mass. The dosage of the fish component in the amount of 10 % introduced into the mass at the initial stage of melting the product is justified. The analysis of the microstructure of the produced cheeses showed that with the increase in the melting temperature and the amount of fish introduced, the tissues of the latter form a threadlike structure in the product, penetrating the components of the cheese mass. The effective melting temperature of the combined mixture is 85 °C, which allows to obtain a high-quality product. Increasing the melting temperature from 70 °C to 90 °C contributes to a systematic decrease in viscosity and yield strength of the cheese mass by 29 % from 82 to 58 Pa. The shelf life of enriched processed cheese, which is 50 days. During the storage period of the finished product, microbiological stability is noted against the background of a decrease in the active acidity of cheese from pH 5.87 to pH 5.54.