TECHNOLOGY OF FISH SNACKS BASED ON MINCED FISH USING A PROTEIN SUPPLEMENT FOR PREVENTION OF CHRONIC GASTROINTESTINAL DISEASES

  • Bogdana Starostenko Kharkiv State University of Food Technology and Trade
  • Kristina Nechepurenko Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics
  • Hanna Horbeko Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics
  • Olena Zolotukhina Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics
  • Roza Zorya Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics
  • Andrey Trubchanin Kharkiv State Medical University
Keywords: protein supplement based on fish skin, minced fish system, temperature of drying agent, fish snacks

Abstract

The necessity of developing new energy-saving technologies for integrated deep processing of fish raw materials is substantiated. The results of a study of functional technological indicators of fish minced systems using protein supplements based on salmon skin are presented. Rational parameters of drying fish raw materials are determined, which allow to maintain its high nutritional and biological value. The technology of fish snacks based on dried fish raw materials using a protein supplement from salmon skin has been developed.

Object of research: development of a technology for the production of fish snacks with protein supplement.

Investigated problem: obtaining an affordable food product with an increased amount of protein.

The main scientific results: possible ranges of the concentration of protein supplements in the technological process are identified and the parameters of the production process are determined. It is shown that increasing the concentration of protein supplements reduces the duration of the sublimation process for the production of fish snacks. In particular, increasing the concentration of protein supplements to 15 % makes it possible to increase the amount of mineral and protein substances.

Scope of practical use of the research results: food industry enterprises specializing in the processing of fish raw materials.

Innovative technological product: the technology for the production of fish snacks enriched with protein raw materials can prevent the development of peritonitis and chronic exacerbations in patients with the gastrointestinal tract.

Scope of the innovative technological product: fish processing complex in the field of food production, clinical practice of using fish snacks for the prevention of chronic diseases of the gastrointestinal tract.

Downloads

Download data is not yet available.

Author Biographies

Bogdana Starostenko, Kharkiv State University of Food Technology and Trade

Department of Chemistry, Microbiology and Food Hygiene

Kristina Nechepurenko, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology and Hotel and Restaurant Business

Hanna Horbeko, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology and Hotel and Restaurant Business

Olena Zolotukhina, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology and Hotel and Restaurant Business

Roza Zorya, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics

Department of Food Technology and Hotel and Restaurant Business

Andrey Trubchanin, Kharkiv State Medical University

Department of Surgery No. 1

References

Tsypriian, V. I. et. al. (1999). Hihiiena kharchuvannia z osnovamy nutrytsiolohii. Kyiv: Zdorovia, 568.

Kizevetter, I. V. (1973). Biokhimiia syria vodnogo proiskhozhdeniia. Moscow: Pischevaia promyshlennost, 423.

Saltanov, D. M. (2011). Tekhnologiia racionalnoi pererabotki gidrobiontov. Vestnik Kamchatskogo gos. tekhn. un-ta, 5, 56–61.

Chudinova, L. L., Antipova, L. V., Dvorianinova, O. P., Grebenschikov, A. V. (2009). Perspektivy ispolzovaniia verkhnikh pokrovov presnovodnykh ryb. Rybprom, 4, 28–32.

Li, Y. C., Zhu, D. Y., Jin, L. Q. (2005). Preparation and analysis of collagen polypeptide from hides by enzymes. Journal of the Society of Leather Technologists and Chemists, 89, 103–106.

Ryzhova, K. I. (2009). Rol i znachennia rybohospodarskoho kompleksu v systemi prodovolchoi bezpeky Ukrainy. Natsionalne hospodarstvo Ukrainy: teoriia ta praktyka upravlinnia, 207−214.

Hrynzhevskyi, M. V., Pekarskyi, A. V. (2014). Optymizatsiia vyrobnytstva produktsii akvakultury. Kyiv: Polihraf Konsaltynh, 328.

Borshchevskyi, P. P., Stasyshen, M. S., Alesina, N. V. (2013). Stratehichni problemy rozvytku rybnoho hospodarstva Ukrainy. Stratehiia rozvytku Ukrainy (ekonomika, sotsiolohiia, pravo), 1-2, 371–387.

Maievska, T. V. (2011). Perspektyvy rozvytku rynku rybnykh tovariv v Ukraini. Tovary i rynky, 12, 53–61.

Lebska, T. K. (2012). Stan ta perspektyvy rozvytku produktsii z hidrobiontiv v Ukraini. Naukovi zdobutky molodi u vyrishenni aktualnykh problem vyrobnytstva ta pererobky syrovyny, standartyzatsii i bezpeky prodovolstva. Kyiv, 12.

Dunchenko, N. I., Igonina, I. N. (2012). Proizvodstvo farsha dlia doshkolnogo i shkolnogo pitaniia – perspektivnoe napravlenie pererabotki rybnogo syria. Aktualnye problemy vyraschivaniia i pererabotki prudovoi ryby. Krasnodar, 88–92.

Rekhina, N. I. (2000). Proizvodstvo, khranenie i ispolzovanie rybnogo mo-rozhenogo farsha. Pischevaia promyshlennost, 3, 46–47.

Shestak, S. N. (1991). Syre i materialy rybnoi promyshlennosti. Moscow: Agropromizdat, 191.

Cibizova, M. E. (2012). Tekhnologicheskie pokazateli i biologicheskaia cennost malomernogo rybnogo syria Volgo-Kaspiiskogo baseina. Vestnik AGTU. Seriia: Rybnoe khaziaistvo, 2, 182–188. Available at: http://cyberleninka.ru/article/n/tehnologicheskie-pokazateli-i-biologicheskaya-tsennost-malomernogo-rybnogo-syrya-volgo-kaspiyskogo-basseyna

Dvorianinova, O. P., Kalach, E. V. (2010). Innovacionnye tendencii ispolzovaniia miasa presnovodnykh ryb v tekhnologii farsha surimi. Voronezh, 152–156.

Zaiets, V. (2011). Perspektyvy rozvytku kharchovoi haluzi v Ukrainy. Ibcontacts, 7, 3.

Torianik, A. I, Diakov, A. G., Torianik, D. A. (2003). Opredelenie vlagosoderzhaniia v pischevykh produktakh metodom IAMR. Kharkiv: KHGUPT, 20.

Starichkov, A. I. (2000). Strukturoobrazovanie dispersnykh sistem. Pischevaia promyshlennost, 11, 38–40.

Yancheva, M. O., Peshuk, L. V., Dromenko, O. B. (2009). Fizyko-khimichni ta biolohichni osnovy tekhnolohii miasa ta miasoproduktiv. Kyiv: Tsentr uchbovoi literatury, 304.

Kovalenko, V. O., Panikarova, B. O., Chernova, L. O. (2011). Pat. No. 65127 UA. Sposib vyrobnytstva bilkovoi dobavky na osnovi rybnoi vtorynnoi kolahenovmisnoi syrovyny MPK A23L 1/31. No. u201106093; declareted: 16.05.2011; published: 25.11.2011, Bul. No. 22, 4.

Levanidov, I. P. (1980). Vzaimozavisimost osnovnykh komponentov i khimicheskogo sostava ryb. Rybnoe khaziaistvo, 8, 62–64.

Safronova, T. M. (1991). Syre i materialy rybnoi promyshlennosti. Moscow: Agropromizdat, 192.

Skurikhin, I. M., Nechaev, A. P. (1991). Vse o pische s tochki zreniia khimika. Moscow: Vysshaya shkola, 288.

Tilgner, D. E. (1962). Organolepticheskii analiz pischevykh produktov. Moscow: Pischepromizdat, 338.

Kovalenko, V. O., Panikarova, B. O. (2012). Nutritional and biological value of dietary supplements based on collagen raw materials. Eastern-European Journal of Enterprise Technologies, 1 (6 (55)), 49–51. Available at: http://journals.uran.ua/eejet/article/view/3400

Kovalenko, V. A., Panikarova, B. A. (2013). The rheological characteristics of the protein additive on he base of the fish collagen-contained raw material. Nauka i Studia, 35 (103), 88–95.

Thermo Tech Technologies, Solutions for bio waste, bio solids and municipal sludge (1998). Langley: Thermo Tech Technologies Research Systems Inc.

Karunasagar, I., Karunasagar, I.; Krishnamoorthi, B., Krishnamoorthy, K. N., Meenakshisundaram, P. T., Nayar, K. N. (Eds.) (1995). Shrimp diseases and control. Proc. of the Seminar on Fisheries – A Multibillion Dollar Industry. Madras: Aquaculture Foundation of India, 63–67.

González Siso, M. I., Lang, E., Carrenõ-Gómez, B., Becerra, M., Otero Espinar, F., Blanco Méndez, J. (1997). Enzyme encapsulation on chitosan microbeads. Process Biochemistry, 32 (3), 211–216. doi: http://doi.org/10.1016/s0032-9592(96)00064-7

Chou, H., Huang, C., Wang, C., Chiang, H., Lo, C. (1995). Pathogenicity of a baculovirus infection causing white spot syndrome in cultured penaeid shrimp in Taiwan. Diseases of Aquatic Organisms, 23, 165–173. doi: http://doi.org/10.3354/dao023165


👁 107
⬇ 68
Published
2020-06-30
How to Cite
Starostenko, B., Nechepurenko, K., Horbeko, H., Zolotukhina, O., Zorya, R., & Trubchanin, A. (2020). TECHNOLOGY OF FISH SNACKS BASED ON MINCED FISH USING A PROTEIN SUPPLEMENT FOR PREVENTION OF CHRONIC GASTROINTESTINAL DISEASES. ScienceRise, (3), 3-9. https://doi.org/10.21303/2313-8416.2020.001343
Section
Innovative technologies in industry