Current trends in the use of pollock for the production of surimi minced meat

Abstract

The purposeof this study is a comparative analysis of data on the yield of surimi minced meat from some types of cod fish based on the results of experimental and control work (ECW).Methods used:experimental and control work was carried out according to the «Methods for determining the consumption rates of raw materials in the production of products from hydrobionts». Calculations of experimental and control work results were performed using software for processing the results in the production of frozen surimi minced meat. 12 ECW were carried out (4 ECW for each type of fish), while 22,150 kg of pollock, 33,400 kg of far eastern goby and 20,650 kg of saffron cod were directed to the production of surimi minced meat.Novelty:on the basis of the research and development work carried out, data were obtained on the yield of surimi minced meat from cod fish, made on a modern line in the conditions of a coastal enterprise. It has been established that the yield of surimi minced meat from pollock according to the results of ECW is on average 2,0 % higher than the values obtained for the far eastern goby and saffron cod.Result:an analysis of the modern production of surimi minced meat was carried out, which indicates a trend towards expanding the raw material base for its production due to fish with a high fat content and dark meat color, including warm-water ones; objects of pond aquaculture; low-value and small-s ized fish, which to a certain extent helps to reduce the cost of the finished product. However, pollock 35–45 cm in size is the most preferred raw material for obtaining high-quality «surimi» with a high yield, high degree of whiteness and the ability to form a strong gel.Practical significance:the results obtained allow us to determine current trends and prospects for the use of pollock for the manufacture of fish food products of deep processing. The unique properties of surimi minced meat and the increase in its production will expand the range of easily digestible fish protein products for various population groups.