Recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)

The paper presents the results of justifying the use of thorny skate in the technology of minced meat canned products of special purpose. The key criterion determined the specialized purpose of canned food is the high content of physiologically functional food ingredient of chondroitin sulfate in th...

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Main Authors: Raibulov S. P., Shokina Yu. V., Dunetc V. V., Ostarkova P. A.
Format: Article
Language:Russian
Published: Murmansk State Technical University 2016-09-01
Series:Vestnik MGTU
Online Access:http://vestnik.mstu.edu.ru/V19_3_n67/12_Raibulov_645_656.pdf
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spelling doaj-4f6b58350fb244529943d7d55a79f93f2020-11-24T23:56:33ZrusMurmansk State Technical UniversityVestnik MGTU1560-92781997-47362016-09-0119364565610.21443/1560-9278-2016-3-645-656Recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)Raibulov S. P. 0Shokina Yu. V.1Dunetc V. V. 2Ostarkova P. A. 3Murmansk State Technical UniversityMurmansk State Technical UniversityMurmansk State Technical UniversityMurmansk State Technical UniversityThe paper presents the results of justifying the use of thorny skate in the technology of minced meat canned products of special purpose. The key criterion determined the specialized purpose of canned food is the high content of physiologically functional food ingredient of chondroitin sulfate in the cartilage of thorny skate wings. The high content of chondroitin sulfate in raw materials ensures that the content of the physiologically functional ingredient in the finished canned food will be at the level from 220 to 250 mg per 100 g of product. The method of IR blanching is presented for removing urea from the thorny skate muscle tissue. To confirm the efficiency of the developed method of urea removal, it has been proposed to use a modified photocolorimetric method for determination of mass fractions of urea in feed flour according to the governmental standard GOST R 50032–92 "Feed flour made of fish, marine mammals, crustaceans and invertebrates. Methods of determining the mass fraction of urea and calculation of the crude protein with a given mass fraction of carbamide". With the help of this technique, the efficiency of urea removal from the thorny skate tissue by the proposed method has been determined. The residual urea content in the meat of thorny skate after IR blanching is 0.76 %, which is two times lesser than border value of sensitivity of the person (approximated as 1.2 %). The paper presents the materials of experimental substantiation of optimum formulation of new canned meat based on the method of fuzzy modeling. The ratio of the main components of the meatballs recipe (thorny skate and Atlantic cod) close to the optimum is 48 % by weight of meat for each component separately.http://vestnik.mstu.edu.ru/V19_3_n67/12_Raibulov_645_656.pdf
collection DOAJ
language Russian
format Article
sources DOAJ
author Raibulov S. P.
Shokina Yu. V.
Dunetc V. V.
Ostarkova P. A.
spellingShingle Raibulov S. P.
Shokina Yu. V.
Dunetc V. V.
Ostarkova P. A.
Recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)
Vestnik MGTU
author_facet Raibulov S. P.
Shokina Yu. V.
Dunetc V. V.
Ostarkova P. A.
author_sort Raibulov S. P.
title Recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)
title_short Recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)
title_full Recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)
title_fullStr Recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)
title_full_unstemmed Recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)
title_sort recipe and technology development for minced canned products of special purpose based on the underutilized north region fishery object (thorny skate)
publisher Murmansk State Technical University
series Vestnik MGTU
issn 1560-9278
1997-4736
publishDate 2016-09-01
description The paper presents the results of justifying the use of thorny skate in the technology of minced meat canned products of special purpose. The key criterion determined the specialized purpose of canned food is the high content of physiologically functional food ingredient of chondroitin sulfate in the cartilage of thorny skate wings. The high content of chondroitin sulfate in raw materials ensures that the content of the physiologically functional ingredient in the finished canned food will be at the level from 220 to 250 mg per 100 g of product. The method of IR blanching is presented for removing urea from the thorny skate muscle tissue. To confirm the efficiency of the developed method of urea removal, it has been proposed to use a modified photocolorimetric method for determination of mass fractions of urea in feed flour according to the governmental standard GOST R 50032–92 "Feed flour made of fish, marine mammals, crustaceans and invertebrates. Methods of determining the mass fraction of urea and calculation of the crude protein with a given mass fraction of carbamide". With the help of this technique, the efficiency of urea removal from the thorny skate tissue by the proposed method has been determined. The residual urea content in the meat of thorny skate after IR blanching is 0.76 %, which is two times lesser than border value of sensitivity of the person (approximated as 1.2 %). The paper presents the materials of experimental substantiation of optimum formulation of new canned meat based on the method of fuzzy modeling. The ratio of the main components of the meatballs recipe (thorny skate and Atlantic cod) close to the optimum is 48 % by weight of meat for each component separately.
url http://vestnik.mstu.edu.ru/V19_3_n67/12_Raibulov_645_656.pdf
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