Innovative structured fish meat products from Baltic sprat (Sprattus Sprattus Balticus)
2019
Muizniece-Brasava, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kirse-Ozolina, A., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Gramatina, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Ciprovica, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Gorbatovskiy, A. [and other 8 authors], Belgorod State Agricultural Univ. named after V. Gorin, Mayskiy, Belgorod reg. (Russian Federation). Faculty of Technologies. Dept. of Production of Raw Materials and Products of Animal Breeding
Fish is very important in the diet, providing complete protein, unsaturated ω3 fatty acids, calcium, phosphorus and vitamin D. However, Baltic sprat (Sprattus sprattus Balticus), one of the most abundant fish stocks in the Baltic Sea, is underutilised due to its small size. The aim of the study was to develop structured fish forcemeat using whole fish from the Baltic Sea small Clupeiformes fish for further use in finished and semi-finished fish products. The testing of fish as raw material and developed structured fish forcemeat showed that all parts of fish can be used in the production as valuable ingredients. Due to the textural properties of the structured fish forcemeat, the possibilities of using it in finished and semi-finished fish products is wide. A total of seven basic product groups – sausages, terrines, frozen semi-finished products, fish meatballs and other culinary preparations, dumplings, pies, pasta and ravioli – were developed. Products made from structured fish forcemeat have a high nutritional value, particularly with regards to protein content and amino acid profile.
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