Obtaining of Food Compositions Based on Muscle Tissue of Sculpin of the Genus Gymnocanthus

Introduction: The deficiency of protein in the diet worsens health and reduces performance. Fish, due to its complete amino acid composition, is a promising source of protein. An important bycatch object, which is practically not used in processing, is the Far Eastern sculpin (genus Gymnocanthus, fam. Cottidae). The peculiarity of the sculpin is a low yield of muscle tissue and a significant amount of secondary raw materials. An effective solution can be the production of molded products with the addition of chickpea flour and fish emulsion from secondary raw materials.

Purpose: To develop food compositions based on muscle tissue and by-products of sculpin of the genus Gymnocanthus.

Materials and Methods: The object of the study was the Far Eastern sculpin (genus Gymnocanthus, fam. Cottidae). The content of proteins, lipids, minerals and water in the raw materials and finished products were determined by standard analytical methods. The amount of carbohydrates was calculated mathematically as the difference between 100% and the total percentage content of the listed components. Effective viscosity was measured using a Reotest 2.1 device. The collection and statistical processing of experimental data were performed using Microsoft Excel. The relative biological value of fish pate was determined by biotesting using the test culture Tetrahymena pyriformis. The energy value of the product was calculated using Rubner coefficients. Organoleptic analysis was carried out using five-point scales for such indicators as taste, color, smell, consistency and appearance; the results were visualized on profilograms.

Results: It was found that the muscle tissue of the Far Eastern sculpin contains more than 20% proteins, up to 2.5% lipids and up to 2% minerals. A pate was developed based on fish mince with the addition of chickpea flour (5-7%) and fish emulsion containing collagen (15-20%). The effective viscosity of the fish mince depends mainly on the content of chickpea flour, and to a lesser extent on the fish emulsion; the combined effect of the components is insignificant. The biological value of the product, confirmed by the test culture of Tetrahymena pyriformis, is high. Organoleptic analysis revealed positive consumer characteristics of the product: rich taste, juicy consistency, pleasant smell and attractive appearance. The energy value of the pate was on average 195 kcal (816 kJ).

Conclusion: Investigation confirmed the prospects of using the muscle tissue of the Far Eastern sculpin as a valuable protein raw material with high rheological properties. The results obtained substantiate the possibility of creating food products with a controlled chemical composition, high biological value and reduced caloric content.

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