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New technological approaches to canning cephalopod mollusks. Аннотациянаучной статьипо биологии, автор научной работы — Shul'gina L. V., Dolbnina N. V., Lazhentseva L. Yu, Shul'gin Yu P. With significant stocks and catches of cephalopod mollusks in the Far Eastern seas, their small output as canned goods is due to a low yield of the finished product. Research was conducted on the rational use of frozen raw cephalopod mollusks in the production of sterilized canned goods. New technological approaches to canning cephalopod mollusks that ensure canning profitability and replenish the consumer market of functional seafood are justified.
It was established that the exclusion of the skinning of cephalopod mollusks from the canning technology could significantly increase the output and reduce the cost of the finished product. Oil extracts of spices used in the canning of cephalopod mollusks improve their quality by reducing the thermal effects on food during sterilization and the degree of thermal damage to nutrients. Научная статьяпо специальности "Биология" из научного журнала "Foods and Raw materials", Shul'gina L. V., Dolbnina N. V., Lazhentseva L. Yu, Shul'gin Yu P.
Текстнаучной работына тему "New technological approaches to canning cephalopod mollusks". Научная статья по специальности. Биология". UDC 6. DOI 1. 0. 1. 27. 37/1. NEW TECHNOLOGICAL APPROACHES TO CANNING CEPHALOPOD MOLLUSKS.
L. V. Shul'gina. 1, N. V. Dolbnina. 1, L. Yu. Lazhentseva. 2, and Yu. P. Shul'gin. 3. 1 Pacific Research Fisheries Center.
Shevchenko alley 4, Vladivostok, 6. Russia phone: : +7 (4. Far Eastern Technical Fisheries University, str. Lugovaya 5. 6b, Vladivostok, 6. Russia phone: /Fax: +7 (4. Far Eastern Federal University (FEFU), str.
Sukhanov 8, Vladivostok, 6. Russia phone: /Fax: +7 (4. Received March 1. Accepted in revised form May 2. Abstract: With significant stocks and catches of cephalopod mollusks in the Far Eastern seas, their small output as canned goods is due to a low yield of the finished product.
Research was conducted on the rational use of frozen raw cephalopod mollusks in the production of sterilized canned goods. New technological approaches to canning cephalopod mollusks that ensure canning profitability and replenish the consumer market of functional seafood are justified. It was established that the exclusion of the skinning of cephalopod mollusks from the canning technology could significantly increase the output and reduce the cost of the finished product. Oil extracts of spices used in the canning of cephalopod mollusks improve their quality by reducing the thermal effects on food during sterilization and the degree of thermal damage to nutrients.
Keywords: cephalopods, canned food, technology, quality. Cephalopod mollusks make up a massive group of sea bioresources broadly spread in the world ocean [1]. A short life cycle and quick growth of cephalopod mollusks, as well as their ability to form compact clusters determine a high level of their commercial harvesting [2, 3].
Cephalopod mollusks are easily processable, allowing for the use of various processing methods and a wide range of products, including fermented ones [4- 1. The main commercial species of cephalopod mollusks in the Far Eastern seas are octopuses (Octopus dofleni) and the Commander (Berryteuthis magister) and Pacific (Todarodes pacificus) squids [1. Annual squid catches are at least 2. Despite these solid catches, the current highly processed goods of cephalopod mollusks are produced in amounts insufficient for the country's population. In the consumer market, they are represented mainly by fresh frozen products. In small amounts, cephalopod mollusks are processed into dried, seasoned, and culinary products and preserves, filled with various sauces, but these products have limited storage life and conditions, causing difficulties in their transportation and marketing.
The annual output of canned squids is no more than 1. At the same time, the nutritive tissues of cephalopod mollusks are characterized by high organoleptic properties, the presence of complete proteins, and insignificant amount of lipids, as well as a complex of mineral substances [1. Various biologically active substances, including those that are rarely found in terrestrial animals and plants [2. In recent decades, biologically active food additives and enzymatic preparations have been developed on the basis of cephalopod mollusks [2. One of the reasons for the low use of raw materials from cephalopod mollusks in canning is the low yield of end products due to high losses of their nutritive part during processing, which makes them unprofitable as canned food under current conditions. The loss of raw materials during canning is explained by the fact that the traditional cephalopod canning technologies require thermal, enzymatic, or mechanical removal of skin integuments from the heads, pallia, and tentacles of cephalopods.
At the same time, the skin of cephalopod mollusks belongs to nutritive tissues, containing amino acids, such as proline and oxyproline, which are collagen components [1. China has developed a. The preservation of cephalopod skin integuments during canning would increase the utilization factor of this valuable raw material and its end- product yield. Another important factor of the low motivation of producers in cephalopod canning is the worsening of organoleptic characteristics of the product after sterilization due to the interaction of reducing sugars with amino acids during thermal conditioning (the Maillard reaction) and the formation of melanoidins. As is known, melanoidin formation leads to the browning of sterilized mollusk meat, the appearance of a caramelization smell, and the loss of its inherent flavor characteristics [3. A decreased thermal effect on the product during sterilization makes it possible to reduce the activity of the Maillard reaction and improve the quality of canned goods. The goal of this study was to justify and develop new technological approaches to cephalopod canning that reduce raw- material losses and ensure the high quality of end products.
OBJECTS AND METHODS OF RESEARCH. The object of research was frozen raw materials of squids and octopuses. Additional materials used were edible salt, vegetables, legumes, vegetable oil, olives, and spices. Glass jars III- 5- 5. Germany) with twist- off tin lids were used for canning. When developing sterilization regimes for canning cephalopods, we used the spores of the Cl. OAO Giprorybflot (St.
Petersburg). Samples for analysis, the general chemical composition, and the safety indicators of raw materials and end products were obtained by standard methods. An atomic adsorption photometer, Nippon Jarall Asl, model AA- 8. Japan), was used to detect mineral substances. The amino- acid composition of proteins was identified with an ammo- acid analyzer, Hitachi L- 8.
Japan). The biological value of proteins was evaluated by the amino- acid score in line with the recommended composition of the "ideal" protein according to the FAO/WHO scale. The taurine amino acid was detected by the spectrophotometric method [3. The biological value of raw materials and products was determined by the relative biological value (RBV) indicator using ciliated infusorian Tetrahymena pyriformis in line with the recommendations of Yu. P. Shul'gin et al. The output of intermediate products and canned goods was determined by the results of control tests.
RESULTS AND DISCUSSION. Studies on frozen raw materials from commercial catches in recent years show that the average mass of a squid specimen is no more than 0.
The general chemical composition of the nutritive part of cephalopod mollusks is given in Table 1. The mollusks somewhat differed in protein and moisture contents: the Commander squid (a deepwater species) has tissues more watery than those of the Pacific squid and octopuses and contains fewer proteins. Table 1. Chemical composition of the nutritive part of cephalopods. Substances Quantity, % of the total body mass. Todarodes pacificus Berryteuthis magister Octopus dofleni. Moisture 7. 5. 3+4. S2. 1+4. S 7. S. 7+4.
Protein 1. 9. 5+1. S 1. 2. 5+1. 5 1. Carbohydrates 2. 1+0. Fat 1. 4+0. 2 1. 3+0. Minerals 1. 7+0. 2 1.
S+0. 2 2. 2+0. 3. The traditional preparation of semiproducts for canning included the cutting of cephalopod mollusks, during which the insides and skin were removed. It was established that the nutritive part of mollusks before skin removal was about two- thirds of their total body mass. After skinning, it was observed that nutritive mass losses during cephalopod skinning were from 1. The highest processing losses were characteristic of octopuses, whose skin with suckers on their arms comprises a substantial share in the total mass of their nutritive part.
The investigation of the general chemical composition of skinned and unskinned cephalopod semiproducts did not reveal any actual differences in the content of individual nutrients. Comparative analysis of the amino- acid composition of skinned and unskinned cephalopod semiproducts also showed their similarity. The sum of essential amino acids (EAAs) in the squid tissues was practically the same and exceeded slightly the sum of essential amino acids of the reference protein (Table 2). Threonine was a deficient essential amino acid in the squid proteins, and valine, in the octopus proteins.
Table 2. Essential amino acids in the nutritive tissues of cephalopods. Amino acid FAO/WHO reference Conten (g/1. Berryteuth is magister Todarodes pacificus Octopus dofleni. Valine 5. 0 5. 0 6. Isoleucine 4. 0 5. Leucine 7. 0 1. 0. Lysine 5. 5 7. 3 S.
Methionine + cystine 3. Threonine 4. 0 3.
S. Phenylalanine + tyrosine 6. S. 4 6. 9 6. 7. Triptophane 1. Sum of EAAs 3. 6. S. 1. The characteristic feature of the squid and octopus proteins' composition was high contents of proline, taurine, and other nitrogenous matters, which take part in the osmoregulation of mollusks [3.