Method for canning of granular caviar of fish, in particular, salmons

FIELD: food-processing industry, in particular, canning of granular caviar with the use of preservative.

SUBSTANCE: method involves providing preservative, such as mixture of food glycine used in an amount of 0.1-0.3% and protein whey concentrate used in an amount of 0.5-0.7% by weight of caviar; salting preliminarily washed caviar grains; mixing with preservative, vegetable oil and glycerin and packing. Method allows quality of caviar to be kept for 11 months.

EFFECT: provision for harmlessness, microbiological safety of product and prolonged shelf life.

 

The invention relates to the food industry and can be used in the canning granular caviar fish.

Caviar salmon is one of the most valuable food products. During refrigerated storage of eggs grained redistribution of its quality, as a rule, is reduced due to oxidative damage of lipids under the influence of enzymes product and microorganisms. As a result of such changes the consistency of the product softens and caviar specific unpleasant taste that the quality of the product deteriorates.

There is a method of preservation of fish eggs, including use as a preservative mixture of chitosan food, sorbic acid and Intibuca [1].

The disadvantage of this method is not sufficiently long shelf life of eggs, not more than 8 months.

The technical result is an increase shelf life, preserving the quality of the product and its safety.

This is achieved in that in the method of canning granular caviar fish, mainly salmon, including Ambassador pre-washed beans eggs, mixing eggs with preservative, vegetable oil, glycerin and filling, as preservative use a mixture of dietary glycine in an amount of 0.1-0.3% and whey protein in the amount of 0.5-0.7% by weight of the eggs.

Ka is known, to slow autolitic processes it is necessary to use a buffer agent, a stabilizing buffer capacity, preventing the activation of enzymes and supports a pH in the range 6,5-6,9, is able to counteract the change in the concentration of hydrogen ions. In addition, it is necessary that the preservative had antiseptic (either bactericidal or strong bacteriostatic action for a long period).

In the developed method for preservation of fish eggs as a buffer agent used whey protein is a food product in the amount of 0.5-0.7% by weight of the calf, which maintains a pH level that is unfavorable to the action of enzymes, and therefore suppresses autolitic processes.

This is due to the following.

As a result of hydrolysis of the whey proteins are formed amino acids, having the character of amphoteric electrolytes due to the presence of amine and carboxyl groups and is therefore able to associate as acids and bases. Carboxyl groups react with hydrogen ions formed acid:

thus, the dissociation of proteins is negligible, so the hydrogen ion concentration remains constant.

In the case of formation of alkali proteins react as follows:

Changes in the concentration of hydrogen ions occurs at the limit of the buffer.

In our studies, the pH of the medium decreased to 6.4 after 11 months of storage.

Use food grade glycine in the indicated concentrations (0.1 to 0.3%) by weight of the eggs has long bacteriostatic effect (inhibits the development of microflora) and provides anti-oxidant activity, which positively affects the quality of eggs during 11 months of storage.

The method is as follows.

Spawn before Ambassador washed with tap water to remove film and connective tissue.

Caviar is salted in pre-boiled and distilled saline solution at a ratio of 2.0 to 4.0% of salt in the finished product at a temperature of 10-20°C. After separation of the residue of the salt solution in the eggs make food glycine in an amount of 0.1-0.3% and whey protein concentrate in the amount of 0.5-0.7% by weight of the calves. Then make vegetable oil with glycerol at the rate of 300 g of oil and 15 g of glycerol per 100 kg of caviar.

Caviar mix carefully to avoid damaging the integrity of the grains and Packed.

The use of a mixture that contains whey protein concentrate in the amount of less than 0.5% and food glycine in the amount of less than 0.1% by weight of the eggs reduces the shelf life of eggs. For example, the mixture containing the concentration of the at whey protein in the amount of 0.45% food and glycine in the amount of 0,05%, ensures the safety of eggs in a period of 7.5 months.

The use of mixtures containing whey protein concentrate in the amount of more than 0.7%, for example, to 0.8%, by weight of the calf is not economically feasible, because the shelf life of eggs with preservation of its quality remains at the same level - 11 months.

The use of glycine in the amount of more than 0.5%, for example 0,55, by weight of the calf gives it flavor, unusual for this type of product that does not meet the requirements of the standard.

Implementation of the proposed method allows to preserve the organoleptic characteristics of eggs for 11 months of storage, to ensure the safety and microbiological safety within the guaranteed period of storage.

The source of information

EN 2170022 C1, 10.07.2001.

Method of preserving granular caviar fish, mainly salmon, including Ambassador pre-washed beans eggs, mixed with preservative, vegetable oil, glycerin and filling, characterized in that the preservative is a mixture of dietary glycine in an amount of 0.1-0.3% and whey protein in the amount of 0.5-0.7% by weight of the eggs.



 

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FIELD: food-processing industry, in particular, canning of granular caviar with the use of preservative.

SUBSTANCE: method involves providing preservative, such as mixture of food glycine used in an amount of 0.1-0.3% and protein whey concentrate used in an amount of 0.5-0.7% by weight of caviar; salting preliminarily washed caviar grains; mixing with preservative, vegetable oil and glycerin and packing. Method allows quality of caviar to be kept for 11 months.

EFFECT: provision for harmlessness, microbiological safety of product and prolonged shelf life.

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