The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe

Authors

  • Zhanna Kazangeldina Almaty Technological University, Department of Technology of Food products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77016530133
  • Raushangul Uazhanova Almaty Technological University, Department of Technology of Food products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77771301741
  • Gulshat Zhaksylykova Almaty Technological University, Department of Technology of Food products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77016530133
  • Sholpan Abzhanova Almaty Technological University, Department of Technology of Food products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77753338624 https://orcid.org/0000-0003-3209-6855
  • Lyazzat Baibolova Almaty Technological University, Department of Technology of Food products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77016530133 https://orcid.org/0000-0002-8118-1581
  • Kamilya Tyutebayeva Almaty Technological University, Department of Technology of Food products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77016530133 https://orcid.org/0000-0002-8118-1581
  • Gaukhar Kuzembayeva Almaty Technological University, Department of Technology of Food products, Tole Bi Str., 100, 050000, Almaty, Republic of Kazakhstan, Tel.: +77753338624 https://orcid.org/0000-0003-4904-5181
  • Yerkin Yerzhigitov Kazakh National Agrarian Research University, Abaya St., 8, 050010, Almaty, Republic of Kazakhstan, Tel.: +77012661020 https://orcid.org/0000-0003-3209-6855

DOI:

https://doi.org/10.5219/2020

Keywords:

common lingonberry (Vaccinium vitis-idaea), pikeperch roe, sea buckthorn (Hippophae rhamnoides), food safety, amino acids, vitamins

Abstract

Fish roe is a rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. The paper presents the possibility of using fish caviar treatment with berry solutions instead of traditional preservatives. The purpose of this study is to determine the effect of berry solutions from lingonberry powder (Vaccinium vitis-idea) and buckthorn (Hippophae rhamnoides) on the nutritional, biological value and safety of walleye caviar through the use of wild plants as preservatives. Samples of the caviar of the common walleye Sander (Sander lucioperca) were selected as research objects. The results showed that experimental caviar samples treated with berry solutions showed differences (p>0.05) compared to the control sample with saline solution, this proves an increase in the nutritional value and safety of fish caviar. It is also shown that the use of berry solutions from cranberries (LS) and sea buckthorn (SBS) combined with salt is 35% more effective compared to the control sample containing only salt (S). This means that using berry solutions significantly improves the results compared to the traditional canning method. This effect may be due to the additional beneficial properties of berry extracts, such as antioxidant and antimicrobial activity, which contribute to better preservation of caviar quality and safety. It was found that using a berry solution from cranberry powder revealed the best result. Also, it was shown that the greatest value and composition was possessed by the LS sample, which more satisfied the daily requirement of vitamins A, E and B group in comparison with other samples (p>0.05), the content of vitamin A (0.016±0.014); vitamin B (0.24±0.16); vitamin E (2.89±0.04); vitamin PP (2.1±0.05). This is because treating pikeperch caviar with berry solutions increases the amount of water-soluble and fat-soluble vitamins. 

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References

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2024-10-07

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Kazangeldina, Z., Uazhanova, R., Zhaksylykova, G., Abzhanova, S., Baibolova, L., Tyutebayeva, K., Kuzembayeva, G., & Yerzhigitov, Y. (2024). The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe. Potravinarstvo Slovak Journal of Food Sciences, 18, 860–873. https://doi.org/10.5219/2020

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Vol. 18 (2024): Potravinarstvo Slovak Journal of Food Sciences

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