УВАГА! Нова платформа Міжнародного науково-практичного журналу «Товари і ринки».
Перейти за посиланням -  
http://journals.knute.edu.ua/commodities-and-markets/index

Статті

FORMATION OF CONSUMPTION PROPERTIES OF FISH SEMI-FINISHED PRODUCTS WITH THE ADDITION OF SHRIMP

Автор: sveta on . Posted in 2019_04(32)

FREE FULL TEXT (PDF) 

UDC 608.34:637.56   DOI: https://doi.org/10.31617/tr.knute.2019(32)08
Olena SYDORENKO,
 
E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0001-5919-4370
  Doctor of Sciences (Technical), Professor at the Department
of Commodity Science, Safety and Quality Management,
Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Olena PETROVA,
 
E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0001-6707-2787
  Postgraduate student at the Department of Commodity Science,
Safety and Quality Management,
Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

FORMATION OF CONSUMPTION PROPERTIES
OF FISH SEMI-FINISHED PRODUCTS WITH THE ADDITION OF SHRIMP
 

Background. The Azov and Black Seas remain industrially significant sources of natural biological input for Ukraine. Studies of the morphometric characteristics and safety indices of the shrimps of the Azov-Black Sea area have shown the potential of this raw material for complex processing and food use.
The aim of the work is to develop the recipe and justify the technology of fish semi-finished products (dumplings) with the addition of shrimp Palaemon adspersus.
Materials and methods. Object of the study – semi-finished products (dumplings) from shrimp Palaemon adspersus coastal catch (September – October 2019, Lazurne village, Kherson region) and minced fish ice cream from the Azov-Black Sea goby (LLC "BARK", Berdiansk, Zaporizhzhya region) by the standard of organization of Ukraine (SOU) 15.2-37-37472282-787: 2011.
Sampling and preparation of samples for research were carried out according to GOST 7636-85, organoleptic parameters of shrimps and minced of them according to GOST 7631–85 and DSTU 4440: 2005, the energy value of raw materials and semi-finished products was calculated by their chemical composition.
Results. Stuffing formulations of Azov-Black Sea goby and Palaemon adspersus shrimp meat in 2:1 and 10:3 proportions were developed. In addition, in other variants of the experiment it was used the powder of meat or whole cooked and frozen shrimp. The dough is made from drinking water, wheat flour and salt.
Samples with the addition of Palaemon adspersus shrimp meat have the best organoleptic characteristics: the gentle consistency of the minced meat, the taste and smell of the shrimp, easily expressed.
For samples with the addition of meat powder and whole shrimp, it should be noted the dryness of the minced meat, the strong taste and the aroma of the semi-finished product. These studies are the basis for adjusting the proportions of meat powder and whole shrimp Palaemon adspersus in the formulations of ravioli and other semi-finished products.
The results of calculating the energy value of the studied dumplings samples revealed the absolute identity of the dumplings calorie at 216.5 kcal/100 g.
Conclusion. Formulations of fish semi-finished products (dumplings) with the addition of minced or powdered meat or whole cooked and frozen shrimp were developed.
The organoleptic evaluation of the studied samples revealed the best properties of dumplings with stuffing from cooked and frozen shrimp against those with powder.
The energy value of ready-made dumplings with the addition of Palaemon adspersusshrimp in all the investigated variants was slightly higher than 216 kcal/100 g.
 
Keywords: shrimp Palaemon adspersus, fish semi-finished products, quality forming, technology.
 

REFERENCES 

  1. Chashhyn, O. K. (2016). Chornomors'ki krevetky ta i'h promysel. Naukovo-tehnichne zabezpechennja udoskonalennja shljahiv ta metodiv vedennja rybnogo gospodarstva v suchasnyh umovah [Black Sea shrimps and their fishery. Scientific and technical support for improving the ways and methods of fisheries in modern conditions]. Proceedings of scientific-practical seminar from 9 June 2016 during the FishExpo-2016 Exhibition. (pp. 34-41). Київ. Retrieved from http://darg.gov.ua/files/6/zbirnyk16.pdf [in Ukrainian].
  2. Boltachev, A. R., Statkevich, S. V., Karpova, E. P., & Hutorenko, I. V. (2017). Chernomorskaja travjanaja krevetka Palaemon adspersus (Decapoda, Palaemonidae): biologija, promysel, problemy [Black Sea herbal shrimp Palaemon adspersus (Decapoda, Palaemonidae): biology, fishery, problems]. Voprosy rybolovstva – Problems offisheries. (Vol. 18), 3. Retrieved from https://www.researchgate.net/publication/319204279_cernomorskaa_travanaa_krevetka_ palaemon_adspersus_decapoda_palaemonidae_biologia_promysel_problemy_black_sea_grass_prawn_palaemon_ adspersus_decapoda_palaemonidae_biology_fisheries_and_problems [in Russian].
  3. Sydorenko, O., Petrova, O., & Ivanjuta, A. (2018). Krevetka Palaemon adspersus: racional'ni naprjamy pererobky [Palaemon adspersus shrimp: rational processing directions]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International scientific and practical journal "Commodities and Markets", 4 (28), 94-104. DOI: https://doi.org/10.31617/tr.knute.2018(28)09 [in Ukrainian].
  4. Sydorenko, O. V., Romanenko, O. V., & Petrova, O. O. (2019). Strukturno-mehanichni parametry jakosti krevetky Palaemon adspersus [Structural and mechanical parameters of shrimp Palaemon adspersus quality]. Visnyk L'vivs'kogo torgovel'no-ekonomichnogo universytetu – Herald of Lviv Trade and Economic University, 22, 38-44. DOI: https://doi.org/10.36477/2522-1221-2019-22-07 [in Ukrainian].
  5. Cjujn, V., Van, Ch., Juan', I., Chzhan, S., Juan', Ju., & Van, B. Sposob prigotovlenija krevetochnogo sousa s ispol'zovaniem celoj krevetki v kachestve syr'ja [A method of preparing shrimp sauce using whole shrimp as a raw material]. Retrieved from https://findpatent.ru/patent/261/2615468.html [in Russian].
  6. Jarochkin, A. P., Blinov, Ju. G., & Spicyn, I. A. Tehnologicheskaja linija dlja poluchenija ochishhennogo mjasa iz melkih krevetok [Technological line for obtaining peeled shrimp meat]. Retrieved from https://findpatent.ru/patent/256/2560065.html [in Russian].
  7. Jarochkin, A. P., Timchishina, G. N., Blinov, Ju. G., Spicyn, I. A., Bashtovoj, A. N., & Vigovskaja, I. M. Sposob poluchenija pishhevogo belkovogo produkta iz krevetki [The method of obtaining food protein product from shrimp]. Retrieved from http://www.findpatent.ru/patent/255/2554994.html [in Russian].
  8. Ryba, morskie mlekopitajushhie, morskie bespozvonochnye i produkty ih pererabotki [Fish, marine mammals, marine invertebrates and products of their processing. Analysis methods]. (1985). GOST 7636–85. Мoscow: Standartinform [in Russian].
  9. Napivfabrykaty m’jasni ta m’jaso-roslynni posicheni. Tehnichni umovy [Semi-finished meat and chopped meat-and-vegetable plants. Specifications]. (2006). DSTU 4437:2005. Kyi'v: Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
  10. Tablycja kalorijnosti produktiv [Calorie table of products]. Retrieved from http://www.freshfactory.ua/calories_table  [in Ukrainian].
  11. Piddubnyj, V. A., Mazaraki, A. A., Prytul's'ka, N. V., Kravchenko, M. F., & Fedorova D. V. (2015). Innovacii' v harchovyh tehnologijah [Innovations in food technologies]. V. A. Piddubnyj (Ed.). Kyi'v: Kondor-Vydavnyctvo [in Ukrainian].