RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH

• Authors: Elena Eduardovna Kuprina , Elena Ivanovna Kiprushkina , Irina Anatolyevna Shestopalova , Anastasiya Nikolaevna Yakkola , Andrey Nikolaevich Manuylov , Natalya Vladislavovna Odegova , Ekaterina Evgenjevna Shcherbakova , Aleksey Ivanovich Mushits
• Languages of publication: EN

Abstracts

EN

The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.

Keywords

EN

"Hizitel"; chitin-mineral substance; dietary supplement; functional-technological properties; nutritional and biological value; rheological properties

Discipline

• FOOD_TECHNOLOGY_&_NUTRITION: FOOD_TECHNOLOGY & NUTRITION

• Publisher: Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
• Journal: Progress on Chemistry and Application of Chitin and its Derivatives
• Year: 2018
• Volume: 23
• Pages: 114 - 119

Contributors

author

Elena Eduardovna Kuprina

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Elena Ivanovna Kiprushkina

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Irina Anatolyevna Shestopalova

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Anastasiya Nikolaevna Yakkola

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Andrey Nikolaevich Manuylov

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Natalya Vladislavovna Odegova

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Ekaterina Evgenjevna Shcherbakova

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

author

Aleksey Ivanovich Mushits

• Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

References

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• [2] Shahidi F, Arachchi JKV, Jeon YJ; (1999) Food applications of chitin and chitosans. Trends in food science & technology, 10(2), 37-51. Doi: https://doi.org/10.1016/S0924-2244(99)00017-5
• [3] Agulló E et al.; (2003) Present and future role of chitin and chitosan in food. Macromolecular Bioscience, 3(10), 521-530. Doi: 10.1002/mabi.200300010
• [4] Kuprina EE, Kozlova IY; Patent № 2218822 of the Russian Federation of International Classification of Inventions А23 Ll/33, 1 /056. Method for obtaining a chitin sorbent. Statement: 05.06.2001; published 20.12.03, bulletin №35.
• [5] Drozdva LI, Pivnenko TN; (2013) Features of rheological indicators of minced meat from deep-sea fish and products from them. News of the Pacific Research Fisheries Center, 172, 274-281.
• [6] Kuprina EE, Kirillov AI, Ishevsky AL, Murashev SV; (2015) Food supplement based on chitin with enhanced lipid-lowering and sorption properties. Progress On Chemistry And Application Of Chitin And Its Derivatives, 20, 156-161.
• [7] Kosoj VD, Vinogradov JaI, Malyshev AD; (2005) Engineering rheology biotech environments. GIORD Publishing House, Saint-Petersburg.

• Document Type: article