Application of Fish Collagen-Containing Additives in Breading Mixtures

Introduction: The use of low-demand cheap collagen-containing fish raw materials, such as fish scales and its components, namely, collagen-containing fiber,  possessing good water-retaining, thermogelling and adhesive properties in the composition of breading recipes, helping to improve texture, juiciness and increasing the yield of finished culinary products, is a promising trend in the food industry.

Purpose: To evaluate how collagen-containing fish raw materials used in breading mixture recipes influence on the possibility of reducing the mass losses of semi-finished products when frying in vegetable oil.

Materials and Methods: Experimental samples of dry and liquid (batter) breading mixtures were studied. The recepies using Baltic herring scales with caviar adhered to it (mixture and batter II), as well as collagen-containing fiber from pike perch scales (mixture and batter I and III) were analysed. Carrot and meat patties, curd cheese pancakes, chilled perch and cod fillets were taken as semi-finished products for breading. The change in the mass (loss and gain) of breaded semi-finished products during frying and the organoleptic characteristics of the resulting culinary products were determined.

Results: It was determined that the developed low-component recipes for breading mixtures with fish scales and collagen-containing fiber contributed to the reduction of technological losses of raw materials of semi-finished products when frying in vegetable oil, while increasing the mass of finished products and improving their organoleptic characteristics compared to the control.

Conclusion: The efficiency of using collagen-containing fish raw materials in the recipes of breading mixtures used in the production of semi-finished products from raw materials of vegetable, dairy, animal and fish origin is substantiated.

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