RELEVANCE OF DEVELOPMENT OF FORMULATIONS AND TECHNOLOGIES FOR PRODUCTION OF SNACKS FROM NON-TRADITIONAL FISH RAW MATERIALS

doi: 10.25712/ASTU.2072-8921.2021.03.022

Abstract

This review article is devoted to assessing the feasibility and relevance of the development of fish snack and chip products from non-traditional types of fish raw materials with the addition of a multifunctional ingredient, for example, the protein isolate of rapeseed cake, which significantly increases the protein component of the finished product, as well as innovative technological processes and functional ingredients.

High protein foods are becoming more and more relevant due to the global trend caused by the deficiency of an essential nutrient in the daily diet. According to the research of prof. Popova V.G. the daily protein deficiency in the adult population of the Tyumen region is 25-30 %, and in adolescents 30-40 %.

Fish chips, enriched with protein isolate of rapeseed meal, are able not only to solve the problem of providing the body with a full daily portion of protein, but also to process recyclable materials through the use of rapeseed meal (oilcake) traditionally utilized at food industry enterprises. The daily consumption of fish is 60g / day, using fish chips, two problems are simultaneously solved: the need for protein is satisfied, the deficit is reduced to 10-15 %, the consumption of fish is increased by 1.5 times.

The innovation of the technological process lies in the method of introducing vegetable protein isolate into minced fish, which improves the rheological properties of the product and the bioavailability of the protein. The potential of the new product lies in a significant amount of fish raw materials for the production of the product (in particular, it is proposed to use Amur sleeper fish in order to control the population of this species), a long shelf life and an increased protein value.