Application of biotechnological method of fat reduction in fish snack technology


Keywords: dried fish products, Black Sea sprat, fat breakdown, lipolytic enzymes, wheat bran

Abstract

The article deals with the research aimed at developing an enzymatic method for removing the subcutaneous fat in the technology of fish snacks production. Currently, fish snacks are popular among consumers. However, due to fierce market competition, the priority is to develop new raw materials, improve the taste characteristics of snacks and increase the shelf life of finished products. The most common commercial fish species of Ukraine caught in sufficient quantities are Black Sea sprat (Sprattus sprattus) and European anchovy (Engraulis encrasicolus). The main problem in the production of quality snack products is the high fat content in these raw materials. Oxidation of the subcutaneous layer of fat leads to an unpleasant odor and taste, and as a result – reduction of the shelf life of the product. One possible way to solve these problems is to remove lipids using biotechnology. Experiments how to solve the problem of removing the subcutaneous fat using a biotechnological method of processing are described in this work. The process of the subcutaneous fat removing has been performed using a complex of plant lipolytic enzymes extracted from wheat bran. The change in the mass fraction of fat in fish raw materials depending on the duration of the fermentation process under the action of wheat bran lipase has been studied. Results of the research showed, that the mass fraction of Black Sea sprat fat under the action of a complex of wheat bran enzymes had decreased from 12 to 4.5 %. The optimal temperature of the complex of lipolytic enzymes of wheat bran has been determined. The hydrolysis of fat is almost nonexistent at the temperature range from 0 up to 5 °C. The greatest activity of enzymes is observed at a temperature of 25… 35 °C and within 30 min of hydrolysis 7… 8 % of fat is being removed. The optimal pH value for enzymatic degreasing has been investigated. It has been found that the fastest breakdown of fat occurs at pH values from 7 to 8 and is 7… 8 % of fat in 30 minutes. Based on the research results, a technological scheme for the production of fish snacks has been developed.

References

Bezusov, A., Manoli, T., Nikitchina, T., Glushkov, O., & Barysheva, Ja. (2016) Biotehnologicheskie metody v proizvodstve farsha iz melkih azovo-chernomorskih ryb. Vіsnik Nac. tehn. un-tu “HPІ”, 42(1214), 173–178. doi: 10.20998/2413-4295.2016.42.28 (in Ukrain-ian).

Boeva, N. P., Petrova, M. S., Artjomova, A. G., & Baska-kova, Ju. A. (2015). Novye podhody k tehnologii pishhevogo rybnogo zhira iz golov lososevyh ryb roda Oncorhynchus. Trudy VNIRO, 158, 162–166. (in Russian).

Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2006). Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry, 99(1), 83–91. doi: 10.1016/j.foodchem.2005.07.022.

Cyprian, O, Sveinsdottir, K., Nguyen V. M., Tomasson, T, Thorkelsson, G., & Arason, S. (2017) Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage. J Food Sci Technol, 54(2), 293–302. doi: 10.1007/s13197-016-2462-y.

Jaroshevich, T., & Paholjuk, O. (2020). Ukrai'ns'kyj rynok ryby ta moreproduktiv: problemy ta perspektyvy. Tovaroznavchyj visnyk, 1(13), 40–51. doi:10.36910/6775-2310-5283-2020-13-04 (in Ukrainian).

Lubis, Z., & Buckle, K. A. (1990). Rancidity and lipid oxidation of dried‐salted sardines. Inlernational Journal of Food Science and Technology, 25, 295–303. doi: 10.1111/j.1365-2621.1990.tb01085.x.

Makarenko, M. A, Malinkin, A. D., Bessonov, V. V., Sarkisjan, V. A., & Kochetkova, A. A. (2018). Produk-ty vtorichnogo okislenija pishhevyh masel i zhirov. Ocenka riskov dlja zdorov'ja cheloveka. Vopr. Pitani-ja, 6(87), 125–138. doi: 10.24411/0042-8833-2018-10074 (in Russian).

Mbatia, B., Adlercreutz, D., Adlercreutz, P., Mahadhy, A., Mulaa, F., & Mattiasson, B. (2010). Enzymatic oil ex-traction and positional analysis of ω-3 fatty acids in Nile perch and salmon heads. Process Biochemistry, 45(5), 815–819. doi: 10.1016/j.procbio.2010.02.010.

Rzhavskaja, F. M. (1976). Zhiry ryb i morskih mlekopitajushhih. Pishhevaja promyshlennost', Moskva (in Russian).

Sahidi, F., & Zhong, Y. (2010). Lipid oxidation and im-proving the oxidative stability. Chem Soc Rev, 39, 4067–4079. doi: 10.1039/b922183m.

Strashynska, L., & Nikolaenko, I. (2017). Marketyngovi aspekty rozvytku rynku snekiv v Ukrai'ni. Naukovi praci NUHT, 23 (1), 75–84. URL: http://nbuv.gov.ua/UJRN/Npnukht_2017_23_1_10 (in Ukrainian).

Tyshchenko, L., Shtonda, О., Pylypchuk, О, Menchynska A., & Shakhvorostova, V. (2019). Poultry fats. Specif-ic features of their composition and characteristics of their oxidation resistance. Food science and technolo-gy, 13(4), 69–75. doi: 10.15673/fst.v13i4.1569.

Abstract views: 9
PDF Downloads: 11
Published
2020-10-28
How to Cite
Menchynska, A., Ivanyuta, A., Manoli, T., & Nikitchina, T. (2020). Application of biotechnological method of fat reduction in fish snack technology. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 22(94), 50-54. https://doi.org/10.32718/nvlvet-f9410