The use of hydrobiont collagen in the production of products based on minced fish

Abstract

The influence of certain fractions of fish scales (zander) used as an additive in minced meat from pollock fillets, as well as from by-products (backbones, tails, fins) of salmon obtained by separation on the physicochemical and organoleptic properties of the resulting semi-finished products and ready-to-eat – how products (meatballs). It was determined that with an increase in the percentage of adding additives to pollock minced meat, the mass loss of meatballs after baking (combi steamer) decreased compared to the control (46.25% – without adding scales) and amounted to (with a 10% addition of three fractions scales) respectively 29.50; 37.30 and 38.83%. It was revealed that the preliminary holding (stabilization) of these semi-finished products in a refrigerator at a temperature of 4 °C for 90 minutes, followed by baking, contributed to a more significant reduction in mass losses of finished products compared to the control (46.25%) and amounted to (at 10% addition of three scale fractions) respectively 24.00%, 18.7% and 24.39%. A similar reduction in mass losses of finished products occurred in the manufacture of meatballs from separated minced meat obtained from salmon by-products with the addition of certain fractions of fish scales in an amount of 1 to 10% by weight of raw materials. It is shown that with an increase in the percentage of addition of fish scale additives to minced meats, the ultimate shear stress (USS) of the resulting mixture increases, water-holding capacity (WHC), with an additive concentration in minced meat from 1 to 7% tends to decrease, and from 7 to 10% to increase in comparison with the control. Meatballs obtained from minced pollock and salmon with the addition of the collagen fraction of the scales (more than 2.5 mm) in the amount of 8 and 10% by weight of the raw material had a very delicate texture and a less pronounced fishy taste and smell.