Биотехнологические методы в производстве фарша из мелких азово-черноморских рыб
Вантажиться...
Дата
2016
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
НТУ "ХПИ"
Анотація
Ферментные комплексы растительного сырья позволяют решить ряд технологических задач в производстве рыбных фаршевых кулинарных изделий, связанных с увеличением сроков хранения с улучшением качественных показателей готовой продукции. Обоснована возможность применения комплекса липаз пшеничных отрубей, которые проявляют активность при нейтральном значении рН, соответствующим значению активной кислотности рыбного фарша и температуре от 28 до 30 °С, что дает возможность проводить ферментацию, не создавая усложняющих технологию
условий. Установлено, что ферментирование рыбного фарша комплексом растительных липаз с последующей промывкой, при степени дисперсности в пределах 1±0,5 мм, способствует достижению массовой доли жира 0,8…0,5 %, обеспечивающее
стабильность фаршевой системы при хранении.
Plant enzyme preparations can solve a number of technical problems in the manufacture of fish food products, prolonging the storage line with the preservation of quality indicators. The subject of the study was minced fish derived from fish the Black Sea; lipase complexes vegetable raw materials and their activity; degreasing process minced fish biotechnological method; quality and physical and chemical indicators of quality skimmed minced fish. Of particular interest are plant enzymes comprising lipase, which is involved in the breakdown of fats, and plays an important role in the processes that occur during processing and storage of f oods. An important task was to improve the method of degreasing minced fish plant lipases to stabilize minced compositions during storage. Lipases of various origins are very different from each other in action specificity, affinity to various substrates, solubili ty, optimum pH, and other properties. The possibility of the use of wheat bran lipase, which are active at pH 7, corresponding to the value of active acidity of minced fish and a temperature of 28 to 30 °C, which makes it possible to carry out enzymatic hydrolysis, without c reating conditions complicate technology. Since fish mince is a complex system of polydisperse water, fat and protein, so stability or resistance is a complex stuffing and general indicator affects the quality indicators during storage. On the basis of these studies it f ound that as leach wheat bran lipase to make better use of water instead of sodium chloride. It is found that the fermentation plant lipase minced fish, followed by washing, at a degree of dispersion in the range of 1 ± 0,5 mm contributes to the achievement of fat mass fr action of 0.8 ... 0.5%, providing stability during storage system minced.
Plant enzyme preparations can solve a number of technical problems in the manufacture of fish food products, prolonging the storage line with the preservation of quality indicators. The subject of the study was minced fish derived from fish the Black Sea; lipase complexes vegetable raw materials and their activity; degreasing process minced fish biotechnological method; quality and physical and chemical indicators of quality skimmed minced fish. Of particular interest are plant enzymes comprising lipase, which is involved in the breakdown of fats, and plays an important role in the processes that occur during processing and storage of f oods. An important task was to improve the method of degreasing minced fish plant lipases to stabilize minced compositions during storage. Lipases of various origins are very different from each other in action specificity, affinity to various substrates, solubili ty, optimum pH, and other properties. The possibility of the use of wheat bran lipase, which are active at pH 7, corresponding to the value of active acidity of minced fish and a temperature of 28 to 30 °C, which makes it possible to carry out enzymatic hydrolysis, without c reating conditions complicate technology. Since fish mince is a complex system of polydisperse water, fat and protein, so stability or resistance is a complex stuffing and general indicator affects the quality indicators during storage. On the basis of these studies it f ound that as leach wheat bran lipase to make better use of water instead of sodium chloride. It is found that the fermentation plant lipase minced fish, followed by washing, at a degree of dispersion in the range of 1 ± 0,5 mm contributes to the achievement of fat mass fr action of 0.8 ... 0.5%, providing stability during storage system minced.
Опис
Ключові слова
рыбные фарши, комплекс растительных ферментов, липазы, хранение, фаршевая продукция, Azov-Black Sea fish, minced fish, vegetable enzymes, lipase, storage
Бібліографічний опис
Биотехнологические методы в производстве фарша из мелких азово-черноморских рыб / А. Т. Безусов [и др.] // Вісник Нац. техн. ун-ту "ХПІ" : зб. наук. пр. Сер. : Нові рішення в сучасних технологіях = Bulletin of National Technical University "KhPI" : coll. of sci. papers. Ser. : New solutions in modern technologies. – Харків : НТУ "ХПІ", 2016. – № 42 (1214). – С. 173-178.