S. Muizniece-Brasava, O. Dmitrijeva, I. Pilvere, M. Silovs, A. Nipers
Wednesday 19 December 2018 by Libadmin2018


The growing global population, along with economic considerations, has put the food industry under an increasingly pressing demand for innovative approaches, materials and sources. As a result, the industry has to look into the sources that has been disregarded earlier. In this study, we focused on developing a technological process, which aims to ensure the processing of Baltic sprat (Sprattus sprattus) and Baltic herring (Clupea harengus membras) with minimal losses of valuable raw materials. In this investigation, the comparative analysis of two species of fish raw materials: Baltic sprat and Baltic herring was run from the point of view of processing those parts of the fish carcass that are usually not used in production of food aimed for human consumption. The result of the restructuring (grinding) of these fish raw materials is a semi-finished product with high fluidity, gray-brown color, specific smell and taste. Further research was focused on improving organoleptic parameters by administering food additives and plant protein to develop a range of innovative fish mince-based products. As a result of the current study, the optimal raw material for the fish mince, based on nutritional and energy value as well as cost parameters, was chosen.

Keywords: fish mince, Baltic sprat, Baltic herring, fish-based raw material

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