Use of aromatic root vegetables in the technology of freshwater fish preserves

Nataliia  Holembovska; Liudmyla  Tyshchenko; Nataliia  Slobodyanyuk; Valentyna  Israelian; Yuliya  Kryzhova; Anastasia  Ivaniuta; Оksana  Pylypchuk; Alina  Menchynska; Oksana  Shtonda; Dmytro  Nosevych

doi:10.5219/1581

Authors

Nataliia Holembovska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, str. 16, Kyiv, 02163, Ukraine, Tel.: +38(096)206-62-76 https://orcid.org/0000-0001-8159-4020
Liudmyla Tyshchenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, str. 16, Kyiv, 03040, Ukraine, Tel.: +38(097)103-00-73 https://orcid.org/0000-0002-3609-0920
Nataliia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products Department of technology of meat, fish and marine products, Polkovnyka Potekhina, str. 16, Kyiv, 03040, Ukraine, Tel.: +38(098)2768508 https://orcid.org/0000-0002-7724-2919
Valentyna Israelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)7240399 https://orcid.org/0000-0002-7242-3227
Yuliya Kryzhova National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, Str. 16, Kyiv, 03041, Ukraine, Tel.: +38(093)0370077 https://orcid.org/0000-0003-1165-8898
Anastasia Ivaniuta National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)879-07-22 https://orcid.org/0000-0002-1770-5774
Оksana Pylypchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)9612083 https://orcid.org/0000-0002-2757-6232
Alina Menchynska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, 03040, Kyiv, Ukraine, Tel.: +38(097)6583888 https://orcid.org/0000-0001-8593-3325
Oksana Shtonda National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnika Potekhina, str. 16, Kyiv, 02163, Ukraine, Tel.: +38(050)140-66-57
Dmytro Nosevych National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Milk and Meat Production Technologies department, Polkovnika Potekhina, str. 16, Kyiv, 03040, Ukraine, Tel.: +38(097)2698151

DOI:

https://doi.org/10.5219/1581

Keywords:

preserves, linseed oil, aromatic root vegetables, hydrobionts, polyunsaturated fatty acid

Abstract

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of salted semi-finished products to ensure their maturation as part of preserves have been theoretically substantiated and experimentally determined. It has been found that pretreatment of freshwater fish flesh with 1.0% and 1.5% malic acid for 60 minutes provides soft, tender and juicy consistency, which corresponds to an organoleptic rating of 5 points. Changes in the fatty acid composition of preserves are mainly associated with an increase in the amount of polyunsaturated fatty acids that have been introduced with linseed oil, which is a positive factor. It has been found that, in comparison with the control sample, the level of all mineral elements in preserves with aromatic root vegetables is significantly increased, with fiber present, which indicates the expediency of introducing aromatic root vegetables into this product to enrich it with essential mineral and carbohydrate elements to obtain a high-value and healthy food product. Enriching the formulation of preserves made of freshwater fish with a variety of herbal additives increases their nutritional value and allows to get a product of high value enriched with such vital nutrients as carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, and iron. Aromatic root vegetables such as horseradish, parsley, and ginger have been found to exhibit antiseptic properties and delay the activity of microbial enzymes as they content phenol. Therefore, the use of aromatic root vegetables helps to inhibit the oxidation and hydrolysis of fats, which may be due to the presence of phenols in their composition.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Abramova, L., Goferber, E. 2017. Objective measurement of the biochemical maturation processes of slightly salted herring fillet. Scientific journal "Izvestia KSTU", vol. 47, р. 73-79.

Alekseeva, L. 2019. On the issue of improving the technological scheme for the production of preservers with additives. Eurasian Union of Scientists, vol. 3, no. 60, p. 33-36.

Barboza, L., Lopes, C., Oliveira, P., Bessa, F., Otero, V., Henriques, B., Guilhermino, L. 2020. Microplastics in wild fish from North East Atlantic Ocean and its potential for causing neurotoxic effects, lipid oxidative damage, and human health risks associated with ingestion exposure. Science of the Total Environment, vol. 717, p. 134625. https://doi.org/10.1016/j.scitotenv.2019.134625 DOI: https://doi.org/10.1016/j.scitotenv.2019.134625

Brazhnaya, I. 2016. Effect of enzyme preparation on quality of preserves in flavored oil from poorly maturing fish of the 3orth Basin. Bulletin of the Murmansk State Technical University, vol. 19, no. 4, р. 854-860. https://doi.org/10.21443/1560-9278-2016-4-854-860 DOI: https://doi.org/10.21443/1560-9278-2016-4-854-860

Bùi, S. D. 2011. Development of technology for the production of preserves made of aquaculture objects based on biotechnological techniques : dissertation theses –'Biotechnology of food products and biologically active substances', p. 23.

Chernyavskaya, S., Esina, L., Krivonos, O., Bogomolova, V. 2019 Producing enzymatic hydrolyzate from freshwater mollusc dreissena polymorpha Vestnik of astrakhan state technical university. Series: Fishing industry, vol. 2, р. 101-111. https://doi.org/10.21443/1560-9278-2016-4-854-860 DOI: https://doi.org/10.24143/2073-5529-2019-2-101-111

da Silva, P., Miranda, L., Makrakis, S., de Assumpção, L., Dias, J., Makrakis, M. 2019. Tributaries as biodiversity preserves: An ichthyoplankton perspective from the severely impounded Upper Paraná River. Aquatic Conservation: Marine and Freshwater Ecosystems, vol. 29, no. 2, p. 258-269. https://doi.org/10.1002/aqc.3037 DOI: https://doi.org/10.1002/aqc.3037

Davletshina, T., Shulgina, L., Pavlovsky, A., Solodova, E., Pavel, K. 2019. Composition of lipids and fatty acids in muscle tissue of chub mackerel scomber japonicus. Izvestiya TINRO. vol. 196, p. 203 https://doi.org/10.26428/1606-9919-2019-196-193-203 DOI: https://doi.org/10.26428/1606-9919-2019-196-193-203

Dementeva, N., Bogdanov, V. 2017. The quality and technology of preserves from herring Pacific. Food and processing technologies Agroindustrial complex-healthy food products, vol. 1, р. 67-73.

DSTU 2284. 2010. Live fish. General specifications. Quality management systems – Requirements.

DSTU 2450. 2006. Vinegars made of raw products. General specifications. Quality management systems – Requirements.

DSTU 294. 1991. Fresh horseradish root. General specifications. Quality management systems – Requirements.

DSTU 3583. 2015. Table salt. General technical conditions. Quality management systems – Requirements.

DSTU 4492. 2017. Sunflower oil. General specifications. Quality management systems – Requirements.

DSTU 6010. 2008. Fresh parsley root. General specifications. Quality management systems – Requirements.

DSTU 8029. 2015. Fish and fish products. Moisture determination methods General specifications. Quality management systems – Requirements.

DSTU 8030. 2015. Fish and fish products. Methods for determining protein substances. General specifications. Quality management systems – Requirements.

DSTU 8717. 2017. Fish and fish products. Methods for determining fat. General specifications. Quality management systems – Requirements.

DSTU 8718. 2017. Fish and fish products. Methods for determination of ash and mineral impurities General specifications. Quality management systems – Requirements.

DSTU 8844. 2019 Feed, mixed feed, mixed feed raw products. Method for determining the crude fiber. General specifications. Quality management systems – Requirements.

DSTU EN ISO 11885. 2019. Water quality. Determination of the content of 33 elements by atomic emission spectrometry using an inductively coupled plasma. General specifications. Quality management systems – Requirements.

DSTU ISO 1003. 2018. Spices and seasonings. Ginger roots, in pieces or ground. General specifications. Quality management systems – Requirements.

DSTU ISO 2254. 2008. Whole and ground cloves (powdered). General specifications. Quality management systems – Requirements.

DSTU ISO 959-1. 2008. Spices. Black and white pepper. General specifications. Quality management systems – Requirements.

Dvoryaninova, O., Alyokhina, A., Storublyovtsev, S. 2010. Obtaining and research of the freshwater carp flesh's enzyme complex properties. News of Higher Educational Institutions, Food Technology, vol. 4, p. 13-15.

Eveleva, V., Cherpalova, T. 2019. Innovative decisions to improve food quality and safety. Food systems, vol. 2, no. 4, p. 14-17. https://doi.org/10.21323/2618-9771-2019-2-4-14-17 DOI: https://doi.org/10.21323/2618-9771-2019-2-4-14-17

Fedorova, D., Kuzmenko, Y. 2015. Technological aspects of complex use of azov frozen goby in production of fish and vegetable semi-products. Scientific Works of NUFT, vol. 21, no. 6, р. 167-181.

Fedorova, T., Dasheev, B. 2017. About the possibility of using thistle spot in the production of fish prests. Food industry and public catering. Current state and development prospects. vol. 23, р. 33-35.

Fernandez, C., Mascolo, D., Monaghan, S. J., Baily, J. L., Chalmers, L., Paladini, G., Fridman, S. 2019. Methacarn preserves mucus integrity and improves visualization of amoebae in gills of Atlantic salmon (Salmo salar L.). Journal of fish diseases, vol. 42, no. 6, p. 883-894. https://doi.org/10.1111/jfd.12988 DOI: https://doi.org/10.1111/jfd.12988

Golembovskaya, N. 2020. Improvement of technology of preserves from freshwater fish species. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, vol. 22, no. 94, p. 27-31. https://doi.org/10.32718/nvlvet-f9406 DOI: https://doi.org/10.32718/nvlvet-f9406

Golembovskaya, N., Lebskaya, T. 2015 Application of gamma-radiation treatment to control maturation and to increase safety of the preserves from carp meat. Vestnik of astrakhan state technical university. series: fishing industry, vol. 2, р. 116-122.

GOST 17594, 1981. Dry bay leaves. General specifications. Quality management systems – Requirements.

GOST ISO 973, 2016. All spice [Pimenta dioica (L.) Merr.], grains or ground. General specifications. Quality management systems – Requirements.

GOST ISO 17764-1. 2015. Feeds, compound feeds. Determination of the content of fatty acids. Part 1. Preparation of methyl esters.

Lansing, M., Sauvé, Y., Dimopoulos, I., Field, C. J., Suh, M., Wizzard, P.,Turner, J. 2018. Parenteral lipid dose restriction with soy oil, not fish oil, preserves retinal function in neonatal piglets. Journal of Parenteral and Enteral Nutrition, vol. 42, no. 7, p. 1177-1184. https://doi.org/10.1002/jpen.1145 DOI: https://doi.org/10.1002/jpen.1145

Lebskaya, T., Pavluchenko, Yu., Moisiienko, O. 2017. Quality and safety of preserves from the Black Sea rapana meat. Goods and markets, vol. 2, no. 1, p. 66-77.

Loizzo, M., Pugliese, A., Bonesi, M., Tenuta, M., Menichini, F., Xiao, J., Tundis, R. 2016. Edible flowers: a rich source of phytochemicals with antioxidant and hypoglycemic properties. Journal of agricultural and food chemistry, vol. 64, no. 12, p. 2467-2474. https://doi.org/10.1021/acs.jafc.5b03092 DOI: https://doi.org/10.1021/acs.jafc.5b03092

Mushtruk, M., Gudzenko, M., Palamarchuk, I., Vasyliv, V., Slobodyanyuk, N., Kuts, A., Nychyk, O., Salavor, O., Bober, A. 2020b. Mathematical modeling of the oil extrusion process with pre-grinding of raw materials in a twin-screw extruder. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, p. 937-944. https://doi.org/10.5219/1436 DOI: https://doi.org/10.5219/1436

Mushtruk, M., Vasyliv, V., Slobodaniuk, N., Mukoid, R., Deviatko, O. 2020a. Improvement of the Production Technology of Liquid Biofuel from Technical Fats and Oils. In Ivanov, V., Trojanowska, J., Machado, J., Liaposhchenko, O., Zajac, J., Pavlenko, I., Edl, M., Perakovic, D. Advances in Design, Simulation and Manufacturing IІI. Switzerland: Springer International Publishing, p. 377-386. ISBN 21954364-21954356. https://doi.org/10.1007/978-3-030-50491-5_36 DOI: https://doi.org/10.1007/978-3-030-50491-5_36

Onishchenko, G. G. 2004 Nutritive foods. Recommended levels of food and biologically active substances consumption. Available at: https://files.stroyinf.ru/Data2/1/4293846/42

htm

Park, T. J., Lee, S. H., Lee, M. S., Lee, J. K., Lee, S. H., Zoh, K. D. 2020. Occurrence of microplastics in the Han River and riverine fish in South Korea. Science of The Total Environment, vol. 708, 134535. https://doi.org/10.1016/j.scitotenv.2019.134535 DOI: https://doi.org/10.1016/j.scitotenv.2019.134535

Paska, M., Radzimovska, O., Burak, M. 2020 Development of new types of delicatessen products for special purposes. Scientific works of the National University of Food Technologies, vol. 26, no 5. p. 150-155. https://doi.org/10.24263/2225-2924-2020-26-5-19 DOI: https://doi.org/10.24263/2225-2924-2020-26-5-19

Petrik, A. 2016. Technology of preserves from Pacific herring caviar in sauces and dressings. Scientific works of Dalrybvtuz, vol 39. р. 116-116.

Pobedash, M. 2020. Optimization of the term of storage of fish reserves on the basis of small herring fish. Commodity Bulletin, vol. 1, no. 9, p. 150-156.

Rodak, O., Fil, M. 2016. Development of fish preserves high biological value. Scientific Messenger LNUVMBT named after S.Z. Gzhytskyj, vol. 18, no. 2, p. 79-82. https://doi.org/10.15421/nvlvet6815 DOI: https://doi.org/10.15421/nvlvet6815

Saltanova, N., Malinovskaya, U. 2012. Impact of vegetable components included in the pickle solution on the quality of preserves during storage. Petropavlovsk-Kamchatsky: Bulletin of the Kamchatsky State Technical University, vol. 21, p. 53-59.

Shanina, O., Galyasnyj, I., Gavrysh, T., Dugina, K., Sukhenko, Y., Sukhenko, V., Miedviedieva, N., Mushtruk, M., Rozbytska, T., Slobodyanyuk, N. 2019. Development of gluten-free non-yeasted dough structure as factor of bread quality formation. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 971-983. https://doi.org/10.5219/1201 DOI: https://doi.org/10.5219/1201

Shanina, O., Minchenko, S., Gavrysh, T., Sukhenko, Y., Sukhenko, V., Vasyliv, V., Miedviedieva, N., Mushtruk, M., Stechyshyn, M., Rozbytska, T. 2020. Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, no. 1, p. 189-201. https://doi.org/10.5219/1200 DOI: https://doi.org/10.5219/1200

Shubina, L., Ivanova, E., Kosenko, O., Zaporozhskaya, S., Belousova, S. 2019. The use of non-traditional types of raw materials and biologically active additives for the formation of technological and consumer properties of functional and fortified food products. Izvestiya vuzov, Food technology, vol. 2-3. р. 9-12. DOI: https://doi.org/10.26297/0579-3009.2019.2-3.2

Shubina, L., Strizhenko A., Kosenko O. 2017. Technology of preparation of semi-finished products for difficult fish and vegetable products. Scientific works of KubGTU, vol. 5. р. 133-141.

Shulgina, L., Yakush, Е., Davletshina, Т., Pavlovskyi, А., Pavel’, К., Каs’janov, S. 2017. Polyunsaturated fatty acids of omega-3 in foods from far eastern fish Health. Medical ecology. Science, vol. 5, no. 72, p. 42-45.

Slobodyanyuk, N., Menchynska, A., Manoli, T., Barysheva, Y. 2019. Influence of natural honey on safety indicators of fish preserves and pastes. Animal Science and food technology, vol. 1, no. 10. р. 40-46. https://doi.org/10.31548/animal2019.01.040 DOI: https://doi.org/10.31548/animal2019.01.040

Sukhenko, Y., Sukhenko, V., Mushtruk, M., Vasuliv, V., Boyko, Y. 2017. Changing the quality of ground meat for sausage products in the process of grinding. Eastern European Journal of Enterprise Technologies, vol. 4, no. 11, p. 56-63. DOI: https://doi.org/10.15587/1729-4061.2017.108876

TU U 15.4-14235416-001, 2010. Linseed oil. Technical specifications. State Standard of Ukraine, p.6

Tsypriian, V. I., Manasar, S. T., Slobodkin, V. S. 2007. Food hygiene and the nutritionology basics. Textbook, p. 544.

Zheplinska, M., Mushtruk, M., Vasyliv, V., Deviatko, O. 2019. Investigation of the process of production of crafted beer with spicy and aromatic raw materials. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 806-814. https://doi.org/10.5219/1183 DOI: https://doi.org/10.5219/1183