RU2560948C1 - Method for production of natural fish preserves with addition of oil for long storage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages cooled fish raw material preparation, its placing into containers, addition of filling containing sunflower oil, salt and antioxidants. The filling contains sunflower oil with oleic acid content within the range of 80-90%, saturated culinary salt solution and water solution of antioxidants of resveratrol, ascorbic acid and dihydroquercitine in an amount of 0.001-1% to the filling weight. The filling is preliminarily homogenised during 10-15 minutes at the angular rate of the impeller rotation equal to 150-250 rpm. Homogenised filling expenditure is equal to 8-18% of fish raw material weight. After the filling addition one performs sealing, exhaustion, sterilisation at a temperature of 110-120°C during 40-80 minutes, cooling, maturation at a temperature of 15-25°C during 65-90 days and subsequent storage.

EFFECT: obtainment of fish preserves for long storage with higher resistance to oxidative processes.

1 dwg, 4 tbl, 1 ex

Description

The invention relates to the field of food and fish processing industry and can be used for the production of canned fish intended for storage for 4 or more years.

Traditionally, canned fish is used as a source of animal protein. The most complete canned fish are natural canned foods with the addition of oil, since all food and taste (extractive) substances are stored in them, see, for example, RF patent No. 2453129. Canned fish are products of long-term storage, therefore, they are subject to increased requirements regarding the preservation of product quality over a long period of time. But during long-term storage of canned goods as a result of biochemical and physicochemical processes, changes in product quality occur, which are determined mainly by sensory analysis according to the main quality indicators: appearance, color, taste, smell and texture of the product. The change in the sensory properties of canned fish during storage is characterized first by maturation, and upon further storage, by the aging of canned food. As a result of canning aging, the organoleptic properties and nutritional value are reduced. There are changes in the ratio of the dense and liquid parts, the integrity of the pieces (carcasses) of the fish is violated, the consistency of the meat becomes softer, smeared or flabby. The color of natural canned food in the oil becomes yellowish. The hydrolysis of protein substances develops, the nitrogen content of volatile bases and other protein breakdown products increase. Vegetable oil and fish oil undergo polymerization, hydrolysis and oxidation, which gives the product an unpleasant bitter taste.

From the patent of the Russian Federation No. 2332445 known antioxidant fat or oil composition with a stable taste, including sunflower oil, salt and antioxidants, which retains its properties for a long time.

The known solution does not provide for the process of slowing down the aging of canned food.

The technical result consists in the creation of canned fish for long-term storage with the properties of a functional nutrition product.

This technical result consists in the fact that in the method for producing canned fish for long-term storage, which involves preparing chilled fish raw materials, placing them in containers, adding a fill including sunflower oil, salt and antioxidants, use sunflower oil with an oleic acid content in the range of 80-90%, a saturated solution of salt and an aqueous solution of antioxidants resveratrol, ascorbic acid and dihydroquercetin in an amount of 0.001-1% by weight of the fill, while filling the pre They are subjected to homogenization for 10-15 minutes when the impeller is rotated at an angular speed of 150-250 rpm, and the consumption of homogenized pouring is 8-18% of the mass of fish raw materials, after which they are subjected to exhausting, rolling, sterilization at a temperature of 110-120 ° C for 40-80 minutes, cooling, ripening at a temperature of 15-25 ° C for 65-90 days and subsequent storage

The use of sunflower oil with a high content of oleic acid in combination with antioxidants in the technology will allow long-term storage products to be positioned as products of functional nutrition. High oleic sunflower oil has 4 times more oxidation stability than conventional sunflower oil, it also has the highest content of vitamin E (alpha-tocopherol) 45 mg / 100 g, which strengthens human immunity, reduces the risk of cancer and cardiovascular diseases systems that are the leading cause of death. Antioxidants dissolve well in the fat phase, which provides better protection against hydrolysis and oxidation of canned fish fats.

The invention is illustrated by the following description of the method.

The figure 1 shows a schematic diagram of the implementation of the method.

First, they prepare chilled fish raw materials, put them in containers, prepare an oil fill with the addition of an antioxidant composition and then add it, while high oleic sunflower oil with the following antioxidants is used as an oil fill: resveratrol, ascorbic acid, dihydroquercetin in an amount of 0.001-1.0 % by weight of the fill, and the fill is prepared by homogenizing the oil with antioxidants until the antioxidants are completely dissolved within 10-15 minutes when the impeller rotates with an angular velocity at a speed of 150-250 rpm, extraction, rolling, sterilization at a temperature of 110-120 ° C for 40-80 minutes, cooling and storage for the maturation process, which continues for 65-90 days at a temperature of 15-25 ° C .

Since the aqueous composition containing the antioxidant is not miscible with fat, in order to evenly distribute the antioxidant in the oil, homogenization of the oil with antioxidants is provided until they are completely dissolved within 10-15 minutes when the impeller is rotated at an angular speed of 150-250 rpm, which will ensure uniform content of antioxidants throughout the fill volume.

The use of chilled fish raw materials in the process of production of canned fish for long-term storage allows preserving all food and flavoring (extractive) substances in natural canned foods with the addition of oil as the most complete canned fish of all types.

The use of high oleic oil in the production process is due to its longer shelf life compared to traditional sunflower oil by 4 times, and the oil is also more resistant to high temperatures.

The introduction of certain antioxidants in the oil fill pursues specific goals based on their functional action. Resveratrol is the most powerful plant antioxidant, superior in its activity to beta-carotene 5 times, vitamin E - 50 times, vitamin C - 20 times. The toxic safety of resveratrol was tested: volunteers were given 5 g of resveratrol per day for 8 weeks - no toxic effects of the drug were found. Also, resveratrol is an antioxidant that binds and removes free radicals from the body, normalizes the level of lipids (in particular cholesterol) in the blood, has anti-inflammatory and antibacterial effects, etc. The addition of dihydroquercetin to fat-containing products can increase shelf life from 1.5 to 4 times, interrupting the reaction of self-oxidation of food components in a food product. Numerous studies have confirmed that dihydroquercetin is a non-toxic, physiologically harmless product for the human body, has high antioxidant and biological activity at low concentrations, and does not impart extraneous tastes and odors to the food product. Adding ascorbic acid to products during processing or before packaging allows you to preserve the color, smell and nutritional value, and also allows you to increase the shelf life of the products.

Example 1

First, the preparation of chilled fish raw materials is carried out, an oil fill is prepared with the addition of an antioxidant composition and its subsequent addition, while high oleic sunflower oil with the following antioxidants is used as an oil fill: resveratrol, ascorbic acid, dihydroquercetin in an amount of 0.001 - 1% by weight of the fill, roll , exhausting, sterilization, cooling and storage.

The obtained canned fish after the maturation process was subjected to thermal aging for 6-12 months. Based on the patent of the Russian Federation No. 2265838. Samples of canned fish were placed in climatic chambers at specified temperatures of 25 ° C, 35 ° C, 45 ° C, 55 ° C. At the same time, during storage at elevated temperatures, an organoleptic quality assessment was performed, as well as the physicochemical acid value of fat. Organoleptic evaluation was carried out on a 100-point scale according to the following organoleptic indicators: condition of the broth, color of the broth, condition of fish, color of meat, smell, taste, consistency of meat and bones, and for the indicator the condition of the broth, the weight coefficient was 1.7, the color of the broth was 1 , 8, the condition of the fish and the color of the meat - 2.4 each, smell - 3.8, taste - 3.7, meat consistency - 2.5, bone consistency - 1.7. With a maximum score of 5 points for all indicators: 5 * 1.7 + 5 * 1.8 + 5 * 2.4 + 5 * 2.4 + 5 * 3.8 + 5 * 3.7 + 5 * 2.5 + 5 ∗ 1.7 = 100 point scale.

Table 1 shows the relative level of decline in the quality of canned fish with the addition of an antioxidant composition in an amount of 0.001-1% by weight of oil fill, calculated according to the results of organoleptic evaluation during thermal aging.

The decrease in organoleptic indicators is due to the presence in the canned food of slight bitterness, a softened consistency, as well as the presence in the broth of a large number of suspended protein substances.

Table 2 presents the calculations of the relative level of quality reduction for canned fish with antioxidants in terms of the "acid number of fat".

The acid number of fat characterizes the hydrolytic processes that occur during the storage of canned fish. As can be seen from table 2, a significant change in the indicator manifested itself in canned food when stored at elevated temperatures (45-55 ° C), which indicates the high efficiency of the introduced antioxidant composition in an amount of 0.001-1% by weight of the fill.

In parallel with the study of the influence of the proposed technology and antioxidant compositions on the quality of canned fish during storage, the change in the quality of canned food made using traditional technology without antioxidants produced from similar raw materials at the same manufacturer was monitored. Tables 3 and 4 show the relative level of decline in the quality of canned fish without antioxidant composition, calculated during thermal aging according to the results of evaluating organoleptic indicators and acid number of fat.

After storage at elevated temperatures of canned fish made in the traditional way without antioxidants, both the organoleptic characteristics (table 3) and the physicochemical acid number of fat (table 4) physically and chemically decreased, which led to a decrease in the quality level.

A comparison of the data in Tables 1-4 shows that for canned fish with oil obtained by the proposed method with an antioxidant composition, according to the indicators “total score” and “acid number of fat”, the relative level of quality reduction at all temperature conditions is higher than for canned food no antioxidants. Thus, the use of high oleic oil and the addition of antioxidants in an amount of 0.001-1% by weight of the fill allows preserving the quality of natural canned fish with the addition of oil 2 times longer.

Analyzing the data obtained, we can talk about extending the shelf life of canned fish by manufacturing according to the proposed method and adding antioxidants to them.

Prediction of shelf life is calculated from a mathematical model that depends on the nature of the changes that form the quality of products (ripening, aging of canned food) during storage, as well as on storage conditions (shelf life, storage temperature).

The relationship between storage time (T) and product quality level (Qn) is a linear relationship:

where Qп - the predicted level of quality (score);

Qи - initial quality level (score);

T is the duration of storage (days);

k is the temperature coefficient.

The coefficient k is a negative number, since the quality during storage decreases. Based on the results of the organoleptic evaluation of canned fish samples, the predicted shelf life of canned fish is calculated by the formula 2:

The mathematical processing of the results of thermal aging and the subsequent calculation of the predicted storage duration with the determination of the shelf life for standard storage conditions were carried out automatically according to the program using a personal computer.

The calculated expiration date for canned fish with the addition of oil made according to the traditional technology without antioxidants coincides with the recommended shelf life of the regulatory and technical documentation and is 2 years from the date of production. The predicted shelf life for natural canned fish with the addition of oil, made according to the proposed technology with antioxidants in an amount of 0.001-1% to oil fill is 4 years from the date of production.

Studies have shown that increasing the proportion of the antioxidant composition over 1% is impractical because it does not form a better effect.

Thus, the use of an oil fill, consisting of sunflower oil with a high content of oleic acid and an antioxidant composition of resveratrol, ascorbic acid, dihydroquercetin in an amount of 0.001-1% by weight of the fill, reduces hydrolytic and oxidative fat spoilage, while preserving a large amount of vitamin E.

Claims (1)

A method for the production of natural canned fish with the addition of oil for long-term storage, which involves preparing chilled fish raw materials, placing them in containers, adding a fill including sunflower oil, salt and antioxidants, characterized in that the fill uses sunflower oil with an oleic acid content of up to 80 -90%, a saturated solution of edible salt and an aqueous solution of antioxidants resveratrol, ascorbic acid and dihydroquercetin in an amount of 0.001-1% by weight of the fill, while filling the pre but subjected to homogenization for 10-15 minutes when the impeller is rotated at an angular speed of 150-250 rpm, and the consumption of homogenized pouring is 8-18% by weight of fish raw materials, after which they are rolled, extruded, sterilized at a temperature of 110-120 ° C for 40-80 minutes, cooling, ripening at a temperature of 15-25 ° C for 65-90 days and subsequent storage.

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