Development of the culinary product recipe based on secondary food raw materials

Abstract

The data about prospects of processing fish secondary food raw materials were given and main directions for processing non-quota fishery objects were noted in the study. One of the variants of secondary food raw materials usage - stellate cartilage and chicken paws in the technology of gelled culinary products manufacturing was presented. Stingray cartilage in the broth recipe was used as a means of diseases of the musculoskeletal system prevention due to the chondroitin sulfate presence in its composition, which is a chondroprotector, and chicken paws were used as an ingredient to enhance gelling properties and improve flavor characteristics of the broth. The formulation of fish-meat broth, which is the basis of the jelly, was developed and optimized with mathematical modeling and a fuzzy logic inference system. The peak value of the organoleptic assessment indicator was observed when the proportion of stingray cartilage in the dense part of the broth was 50% and the hydromodulus was equal to 2. The influence of gelling additives of plant and animal origin on the organoleptic characteristics and gel strength of fish jelly was described. The inexpediency of plant-derived structure formers (apple and citrus pectins, locust bean gum, NH-pectin, agar-agar of various dosages) usage were established. The most effective gelling additive was found to be a beef gelatin (220 bloom) at a dose of 5%, which provided the best organoleptic and physical properties of the gelled culinary product. Recipes were developed and samples of a gelled culinary product were made with the usage of valuable stingray meat, as well as secondary food raw materials and pickled vegetables. The optimal formulation, chemical composition and nutritional value of the new type of fish-meat gelled culinary product were determined.