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March 2025 (published: 13.03.2025)
Number 1(63)
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Technology of functional pate on the basis of fish processing by-products
Moskvichev A. S., Moskvicheva E.V.
Keywords: fish production technology; functional pate; herring fillet, herring milt; lingonberry cryopowder; expiry date
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Technology of functional pate on the basis of fish processing by-products
We present a technology and quality indicators for a new food product with the use of Pacific herring milt and cranberry cryopowder. Fish pates with milt were produced from raw and pre-heat-treated (blanched) fish component. Raw materials were studied by organoleptic and technological parameters (moisture-binding capacity, moisture-holding capacity, moisture-extracting capacity, emulsifying capacity, and emulsion stability). Three samples of pates were investigated in terms of their physicochemical (active acidity pH, peroxide number), microbiological and organoleptic parameters. The raw milks were found to have high water-holding and moisture-binding capacities of 70 and 63%, respectively, with a water-holding capacity being of 11%. Milt exhibits high emulsifying ability and emulsions based on it arestable, raw milt had the best values of 60 and 55% respectively. Experimental samples of pates had pleasant taste and aroma, attractive appearance and tender consistency before and after storage. Replacement of the fish raw material (herring fillet) by 30–40% of milt is possible without deterioration of the quality of the finished product. The study of nutritional and energy value of fish pate has confirmed the feasibility of using milt as a replacement for herring fillet in the amount of not more than 40%. The energy value of the product is 283 kcal per 100 g of product. Consumption of 100 g of pate with the addition of lingonberry concentrate provides about 25% of the daily requirement for anthocyanins. Analysis of the fish pate samples during storage showed that pH remains stable (from 6.4 to 5.6) and peroxide number doesnot change significantly (0.61–0.65 mEq/g). It was found that QMAFANM in all samples of pate during the whole storageperiod did not exceed the permissible norm. We determined that the use of natural preservative – cranberry cryopowder –prolongs shelf life of chilled pate from herring fillet and milt up to two months if it is stored at the temperatures from 0 to 6℃.
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Keywords: fish production technology; functional pate; herring fillet, herring milt; lingonberry cryopowder; expiry date
DOI 10.17586/2310-1164-2025-18-1-12-23
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License