spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2023.4.413spfp-413Research ArticleИСПОЛЬЗОВАНИЕ ВТОРИЧНЫХ РЕСУРСОВ И НОВЫХ ВИДОВ СЫРЬЯUSING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALSВлияние коллагенсодержащих добавок из покровных тканей рыб на качественные характеристики хлебаImpact of Collagen-Containing Additives Derived from Fish Skin Tissues on the Quality Characteristics of Breadhttps://orcid.org/0000-0001-8209-7851ВоробьевВиктор ИвановичVorobevVictor Ivanovich

к.т.н., доцент кафедры химии ФГБОУ ВО "КГТУ" 

viktor.vorobev@klgtu.ruhttps://orcid.org/0000-0002-4150-2731ЧернегаОльга ПавловнаChernegaOlga Pavlovna

к.т.н., доцент кафедры ТПП ФГБОУ ВО "КГТУ" 

olga.chernega@klgtu.ruhttps://orcid.org/0000-0002-8189-0433ФатыховЮрий АдгамовичFatyhovYuriy Adgamovich

д.т.н., профессор, заведующий кафедрой Инжиниринга технологического оборудования ФГБОУ ВО "КГТУ"

 yuriy.fatyhov@klgtu.ruhttps://orcid.org/0000-0002-9799-5029СафроноваТатьяна ВикторовнаSafronovaTatiana Viktorovna

к.т.н., старший научный сотрудник ФГБОУ ВО "Московский государственный университет имени М. В. Ломоносова"  

safronova@inorg.chem.msu.ruhttps://orcid.org/0000-0002-2209-7937НижниковаЕлена ВладимировнаNizhnikovaElena Vladimirovna

к.б.н., доцент кафедры химии ФГБОУ ВО "КГТУ"

elena.nizhnikova@klgtu.ruКалининградский государственный технический университетРоссияKaliningrad State Technical UniversityRussian FederationМосковский государственный университет им. М.В. ЛомоносоваРоссияKaliningrad State Technical UniversityRussian Federation20230101202404175188Copyright © Воробьев В.И., Чернега О.П., Фатыхов Ю.А., Сафронова Т.В., Нижникова Е.В., 20232023Воробьев В.И., Чернега О.П., Фатыхов Ю.А., Сафронова Т.В., Нижникова Е.В.Vorobev V.I., Chernega O.P., Fatyhov Y.A., Safronova T.V., Nizhnikova E.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/413АННОТАЦИЯ

АННОТАЦИЯ

Введение

Введение: Тенденция к более сбалансированному питанию людьми, способствовала увеличению спроса на хлебобулочные изделия, в рецептурах которых, используются белки, в том числе из гидробионтов. Проведены исследования по влиянию пищевых добавок полученных из недостаточно востребованных промышленностью покровных тканей рыб, используемых в рецептурах хлеба на его качество.

Цель

Цель: Оценка качества хлеба, полученного с применением добавок из покровных тканей рыб.

Материалы и методы

Материалы и методы: Исследовались добавки, полученные из кожи и чешуи судака, которые смешивались с яблочным соком (рыбные дисперсии), а также образцы хлеба с добавлением дисперсий. Стандартными методами определялись физико-химические, реологические и органолептические показатели образцов хлеба.

Результаты

Результаты: Разработаны рецептуры хлеба с применением рыбных дисперсий.  Добавки из рыбьей чешуи (порошок и коллагенсодержащее волокно (способ -1)) и гидролизованная кожа с добавлением порошка чешуи (способ-2) в виде дисперсий с яблочным соком использовались в рецептурах хлеба. При замене в рецептуре воды на рыбную дисперсию (способ-1) массовая доля влаги хлеба увеличилась с 40,7% (контроль) до 46,4% (опыт), а массовый выход изделия увеличился на 14,5%, во втором способе массовая доля влаги увеличилась соответственно с 37,1% до 42,2%, а выход на 3%.

Выводы

Выводы:  Коллагенсодержащие добавки из покровных тканей рыб в рецептуре хлеба увеличивают его массовый выход за счёт удержания влаги в готовом изделии, пищевую ценность и улучшают вкус.

Introduction

Introduction: The trend towards a more balanced diet by people has contributed to an increase in demand for bakery products, in the formulations of which proteins, including from aquatic organisms, are used. Studies have been carried out on the effect of additives from little-demanded integumentary tissues of fish used in bread recipes on its quality.Purpose: Evaluation of the quality of bread obtained with the use of additives from the integumentary tissues of fish.

Materials and Methods

Materials and Methods: Additives obtained from the skin and scales of pike perch, which were mixed with apple juice (fish dispersions), as well as samples of bread with their addition, were studied. Physicochemical, rheological and organoleptic indicators of the quality of bread samples were determined using standard methods.

Results

Results: Bread recipes with the use of fish dispersions have been developed. Fish scale additives (powder and collagen-containing fiber) in the form of dispersions with apple juice (method - 1), and hydrolyzed skin with the addition of scale powder (method - 2) were used in bread recipes. When replacing water in the recipe with fish dispersion (method-1), the mass fraction of bread moisture increased from 40.7% (control) to 46.4% (experiment), and the mass yield of the product increased by 14.5%, in the second method, the mass the proportion of moisture increased accordingly from 37.1% to 42.2%, and the output by 3%.

Conclusion

Conclusion: Additives from the integumentary tissues of fish in the bread recipe increase its mass yield, nutritional value, mass fraction of moisture in the finished product and improve the taste.

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The authors declare that there are no conflicts of interest present.