SUBSTANTIATION OF THE POSSIBILITY OF OBTAINING EMUL-SION FOOD BASED ON SECONDARY RAW MATERIAL FROM GOBIES OF THE SCULPINS FEM. COTTIDAE

PWQMGS

Abstract

The paper presents the technology of obtaining emulsion products on the basis of secondary raw materials obtained from the separation of steers of fish (fem. Cottidae). Studies were conducted in the following directions: determination of proteolytic activity of bovine gastric tissue enzymes, determination of their size-mass and chemical composition, study of dynamics of accumulation of dry substances during hydrolysis, determination of emulsifying ability of fish hydrolysates depending on mass fraction of gastric tissue and oil component.

Three species of sculpins belonging to the most numerous species were investigated: Myoxocephalus jaok, Myoxocephalus polyacanthocephalus and Gymnocanthus herzensteini. The chemical composition of the secondary raw materials and proteolytic activity of the stomachs of fish are comparable, that is why we took averaged data: the raw materials contain up to 5 % of lipids, more than 22 % of protein and up to 8 % of mineral substances. Secondary raw material contains about 40% of collagen, which makes it possible to produce emulsion products with good rheological indices.

It has been established that maximum proteolytic activity is observed at natural pH value of 4-5, which simplifies considerably the technology and does not require further acidification or neutralization of the product. The amount of introduced gastric tissue varied from 25-100 %.

Vegetable oil was used for emulsification in the amount of 20-50 %. The most acceptable consistency was observed in samples with 40-50 % oil. The developed technology allows full use of secondary raw materials without introduction of artificial enzyme preparations.