Development of fish soups technology with using food supplements from fish remaining feedstock

4th International Scientific Conference "Arctic: History and Modernity"

生态环境科学;历史学

Brazhnaia, I.E.^1 ; Tifanyuk, A.V.^1 ; Kulik, O.M.^1 ; Sudak, C.N.^2

Murmansk State Technical University, Department of Food Production Technologies, Natural and Technological Institute, Candidate of Technical Sciences, Murmansk, Russia^1

Murmansk State Technical University, Department of Ecology Engineering Systems and Technosphere Safety, Faculty of Arctic Technologies, Candidate of Technical Sciences, Murmansk, Russia^2

关键词: Chemical compositions;    Consumer preferences;    Experiment methods;    Mineral composition;    Non-linear regression;    Organoleptic characteristics;    Sociological surveys;    Traditional products;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/302/1/012016/pdf
DOI  :  10.1088/1755-1315/302/1/012016

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

This article describes the technology for the whiting cream puree production using food supplement from fish remaining feedstock. The sociological survey results and analysis of consumer preferences of Murmansk population regarding enriched food are presented, the degree of public awareness of the food effect quality to the general health state, interest in a balanced diet to maintain health is studied, and the population attitude to the enrichment of traditional products with natural nutrients such as like calcium and phosphorus. A basic recipe for puree soup has been developed and has been optimized by computer simulation. To search for a near-optimal mineral composition and consistency of soup, has been used the planning and experiment method with processing non-linear regression of the results by the Datafit 9.0 computer program. The chemical composition experimental results of the puree soup and its caloric content are presented, and the content of calcium and phosphorus in one portion is determined with analysis of the results. It is ascertained that the course belongs to high-protein, medium-calorie and is a source of calcium and phosphorus. Optimal for the absorption and assimilation of the ratio of phosphorus to calcium in the diet according to various sources ranges from 1: 1 to 1: 1.5. The ratio of phosphorus to calcium in haddock bones flour is 1: 1.3, in the prepared soup-puree 1: 1, and, therefore, can be considered optimal. The prepared course has excellent organoleptic characteristics, high nutritional value and can be used as an additional source of calcium and phosphorus.