Research of changes in quality indicators of fish pate with non-traditional raw materials


  • N. Holembovska National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine https://orcid.org/0000-0001-8159-4020
  • A. Vlasenko National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
Keywords: fish pate, non-traditional raw materials, quail eggs, vegetable raw materials, organoleptic evaluation.

Abstract

Taking into account the results of literature research on the nutritional value of quail eggs, it was found that the development of technology of fish pates with their use is relevant and has practical significance in the technology of production of fish products. The article presents the results of chemical composition, organoleptic evaluation and physico-chemical changes of fish pate with the addition of non-traditional raw materials and setting their shelf life. The expediency of combining freshwater fish with plant and animal raw materials to expand the range of biologically valuable food products is shown. Positive general impressions, harmonious, fishy and sweet-salty taste, showed the feasibility of combining quail eggs and vegetable raw materials with freshwater fish, as evidenced by high performance in appearance, taste and smell. According to the consistency of fish pate smeared and quite dense. It was found that in the experimental sample during storage are hydrolytic spoilage, which indicates the intensive hydrolysis of lipids and the accumulation of free fatty acids in these samples. In the prototypes, the hydrolytic damage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of fish pastes were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide content of lipids in pate, it was found that the control sample is not subject to storage for 5 days as well as the test sample, the fat content deteriorates and is characterized as non-storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of pate production, but also to solve the problem of obtaining a product of high nutritional value. The authors found that the developed technology of fish pate will significantly expand the range of functional products based on natural ingredients, which will to some extent expand the current problem of processing raw materials in inland waters of Ukraine.

References

Bredikhina, O., & Zarubin, N. (2019). Development of an integrated technology for processing organic waste from fish processing enterprises into collagen-containing hydrolysates for food purposes. VNIRO Works, 176, 109–121. DOI: 10.36038/2307-3497-2019-176-109-121.

Cui, Z., Yan, H., Manoli, T., Mo, H., Li, H., & Zhang, H. (2020). Changes in the volatile components of squid ( illex argentinus ) for different cooking methods via headspace–gas chromatography–ion mobility spec-trometry. In Food Science & Nutrition, 8(10), 5748–5762. DOI: 10.1002/fsn3.1877.

Golembovskaya, N. (2018). Research on changes of the quality indicators of semi-finished of dietary minced products during their storage. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(90), 17–21. DOI: 10.32718/nvlvet9004.

Golembovskaya, N. (2019). Usage of chia seeds in the composition of dietary semi-finished minced prod-ucts. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(92), 19–22. DOI: 10.32718/nvlvet-f9204.

Holembovska, N., Tyshchenko, L., Slobodyanyuk, N., Israelian, V., Kryzhova, Y., Ivaniuta, A., Pylypchuk O., Menchynska, A., Shtonda, O., & Nosevych, D. (2021). Use of aromatic root vegetables in the technology of freshwater fish preserves. Potravinarstvo Slovak Journal of Food Sciences, 15, 296–305. DOI: 10.5219/1581.

Ivaniuta, A., Menchynska, A., Nesterenko, N., Holembovska, N., Yemtcev, V., Marchyshyna, Y., Kryzhova, Y., Ochkolyas, E., Pylypchuk O., & Israelian, V. (2021). The use of secondary fish raw materials from silver carp in the technology of structuring agents. Potravinarstvo Slovak Journal of Food Sciences, 15, 546–554. DOI: 10.5219/1626.

Lebska, T. K., Bal-Prylypko, L. V., Slobodianiuk, N. M., Holembovska, N. V., Menchynska, A. A., & Ivaniuta, A. O. (2021). Tekhnolohiia ryby ta moreproduktiv: navchalnyi pidruchnyk. Kyiv: NUBiP Ukrainy (in Ukrainian).

Makarenko, A., Mushtruk, M., Rudyk-Leuska, N., Kononenko, I., Shevchenko, P., Khyzhniak, M., Martseniuk, N., Glebova, J., Bazaeva, A., & Khalturin, M. (2021). The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry. Potravinarstvo Slovak Journal of Food Sciences, 15(1), 181–191. DOI: 10.5219/1537.

Menchynska, A., Manoli, T., Tyshchenko, L., Pylypchuk, O., Ivanyuta, A., Holembovska, N., & Nikolaenko, M. (2021). Biolohichna tsinnist ta spozhyvni vlastyvosti rybnykh past. Food Science and Technology, 15(3). DOI: 10.15673/fst.v15i3.2121 (in Ukrainian).

Slobodianiuk, N. M., Holembovska, N. V., Menchynska, A. A., Androshchuk, O. S., & Tulub, D. O. (2018). Tekhnolohiia pererobky ryby. K.: TsP “Komprynt” (in Ukrainian).

Zhao, X., Zhang, Z., Cui, Z., Manoli, T., Yan, H. ., Zhang, H., Shlapak, G., Menchynska, A., Ivaniuta, A., & Holembovska, N. (2022). Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus). Potravinarstvo Slovak Journal of Food Sciences, 16, 175–186. DOI: 10.5219/1731.

Abstract views: 2
PDF Downloads: 2
Published
2022-06-28
How to Cite
Holembovska, N., & Vlasenko, A. (2022). Research of changes in quality indicators of fish pate with non-traditional raw materials. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 24(97), 9-13. https://doi.org/10.32718/nvlvet-f9702