Development of a fish loaf technology for dietary purposes

Abstract

Abstract The work studied the effect of two polysaccharides (PS), xanthan and guaran, on the quality of fish loaves. Optimal concentrations of the polysaccharides (0.1% and 0.3%, respectively) were selected on the basis of sensory analysis. In the process of our research, a positive effect of all the studied PS on the quality of fish loaves was revealed, namely: the dry matter content increased by an average of 6.7%, the acidity decreased by an average of 20.55%, and a decrease in the fat weight fraction by an average of 15.35% was observed as compared with the reference sample. The addition of the polysaccharides was found to have a positive effect on taste, to reduce the growth of mesophilic aerobic and facultative anaerobic microorganisms, as well as bacteria of the Escherichia coli group and to contribute to an increased shelf life. The addition of PS reduced the prime cost of the samples under study by an average of 3.9%. As a result of our sensory analysis, physicochemical and microbiological studies, guaran in a concentration of 0.3% was recommended as a food additive to fish loaves.