Impact of Collagen-Containing Additives Derived from Fish Skin Tissues on the Quality Characteristics of Bread

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: 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: 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: 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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