FGBOU VO «Astrahanskiy gosudarstvennyy tehnicheskiy universitet» («Tehnologicheskie mashiny i oborudovanie», Assistent)
employee from 01.01.2024 until now
Russian Federation
Russian Federation
Russian Federation
Astrakhan, Astrakhan, Russian Federation
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.3
VAK Russia 4.3.5
UDC 664.959.5
The objective of the study is to develop a recipe and technology for a jellied dish with high nutritional value and reduced cost. Objectives: to develop a recipe and technology for jellied fish culinary products from carp and silver carp of aquaculture origin; to conduct a study of the nutritional value of the finished product; to determine the cost characteristics and competitiveness of the developed products in the market. The choice of raw materials characterized by high specific yields of muscle tissue (42.8 % for carp, 41.7 % for silver carp) and a complete protein content (16.0–19.5 %) was scientifically substantiated. A recipe for Aspic in Astrakhan was developed replacing traditionally used valuable fish species (sturgeon, salmon) with carp or silver carp. The key technological solution is the use of a composite structure-forming agent (edible gelatin and agar in a ratio of 7 : 1), which ensures accelerated gelling and increased thermal stability of the product. The organoleptic quality assessment revealed high organoleptic characteristics (complex quality index: 0.92 for the carp dish, 0.89 for the silver carp dish). The amino acid composition study confirmed the absence of limiting amino acids and a high content of threonine, lysine, and tryptophan. The minimum of the essential amino acids (AQS) in the studied protein of the Aspic in Astrakhan carp dish was noted for the combination of methionine and cystine (123.9 %); for silver carp – for leucine (116.9 %). The energy value of the developed dishes was 123.9 (carp) and 150.1 kcal (silver carp). An economic analysis demonstrated a 2.8–3.0-fold reduction in production costs (43–47 rubles versus 128 rubles for the reference) with a 2.86-fold increase in the integrated competitiveness indicator (ICI) (0.02 versus 0.007). These results confirm the potential for expanding the range of functional fish products with high economic efficiency and potential for implementation in industrial practice.
aquaculture, carp, silver carp, fish waste, composite structure-forming agents, nutritional value of fish dishes, organoleptic properties of fish dishes
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