[Using cartilaginous tissue of artificially reproduced sturgeon in canned food technology ]
2007
Shvidkaya, Z.P. | Davletshina, T.A. | Zagorodnaya, G.I. | Savinskaya, Eh.S., Pacific Research and Development Fishery Centre, Vladivostok (Russian Federation
There has been developed a technology of preserves sturgeon pilaf Dietary whose formula included cartilaginous (CT) and muscular tissues (MT) of Amur surgeon (AS) heads, rise, carrots, onions, tomato and spices. AS heads are used because of their high weight fraction equal to 18-20%, as well as the content of hexosamine in CT – 3.4 and collagen – 12% by dry weight being much higher than in salmonid fishes (1.1 and 6, respectively). As is noted, collagen after thermal treatment passes into more available glutin which is better digested by human organism. MT of AS heads is characterized by high protein (22.5%) and lipids (9.4%), and CT – carbohydrates (8.5%) and minerals (2.3%). CT and MT of AS heads are a source of macro- and microelements, as their content in foods exceeds 5% of daily maintenance of human organism. The content of toxins did not exceed the maximum allowable values. As for amino acid composition, MT of AS heads is characterized in the greater content of all amino acids than in CT containing 50-70%limiting essential acids by their amount in the ideal protein. CT contain sulfur-containing substances 1.5 times more than MT. The relative biological value of CT is lower by 14% than that of MT. The developed formula and sterilization process allowed getting a product of high organoleptic characteristics. The resulting product contains about 0.5% of hexosamines and 14 mg% oxyproline. Thus, using CT of AS heads in the technology of preserving sturgeon pilaf Dietary allowed enriching the product in vital easily available collagen, hexosamines
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