E.S. Statsenko
All-Russian Research Institute of Soybean Breeding, Ignat`evskoe shosse, 19, Blagoveshchensk, Amur region, 675027, Russian Federation
Abstract. The daily diet of the population of Russia and many other countries requires correction. Therefore, the creation of food products containing functional ingredients is an extremely important direction in the food industry. The study aimed to develop a technology for the production of schnitzel from Alaska pollock with protein-carbohydrate granulated soybean and laminaria. To enrich the culinary fish product with dietary fiber and minerals, we used an additive based on soybean and laminaria. After preliminary preparation, soybean seeds and dried laminaria were finely crushed in an aqueous medium, then separated into liquid and solid fractions. The solid fraction was formed into granules, which were dried. The protein-carbohydrate granulate from soybean and laminaria contain protein (23.6 g/100 g), dietary fiber (29.2 g/100 g), potassium (2540 mg/100 g), phosphorus (282 mg/100 g), calcium (641 mg/100 g), and magnesium (407 mg/100 g); its shelf life is long (up to 18 months) due to its low moisture content (6.0%). With the introduction of rehydrated protein-carbohydrate granulate into the formulation of fish schnitzel at a rate of 20% of the weight of the semi-finished product, the content of dietary fiber increased, compared with the control, by 3.8 g; the content of minerals increased by 1.6 g; the content of vitamin E grew by 0.63 g per 100 g. At the same time, the degree of satisfaction in dietary fiber at the consumption of one portion (100 g) of the product increased by 19%; for minerals (potassium, phosphorus, calcium, magnesium) the increase is 4.4–22.5%; for vitamin E – 4.2%. The mass fraction of cholesterol in the developed culinary product decreased by 20%. Profiles of organoleptic evaluation of schnitzel from raw materials prepared according to traditional and experimental recipes after culinary processing differed slightly. The added additive did not reduce the overall perception of the appearance and taste of the dish.
Keywords: schnitzel; granulated material; soybean seeds; Alaska pollock; culinary product; laminaria; dietary fiber.
Author Details: E. S. Statsenko, Cand. Sc. (Tech.), leading research fellow (e-mail: e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: Statsenko ES [Development of a culinary product technology using an enrichment additive based on soybean and laminaria]. Dostizheniya nauki i tekhniki APK. 2020; 34(8):107-10. Russian. doi: 10.24411/0235-2451-2020-10819.