Технології напівфабрикату з молюска прісноводного та кулінарної продукції з його використанням: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.16 - технологія харчової продукції

Abstract

У дисертаційній роботі розглянуто тенденцію попиту та споживання гідробіонтів в Україні. Проаналізовано перспективи розвитку українського ринку гідробіонтів. Досліджено фізико-хімічні, структурно-механічні, органолептичні та мікробіологічні показники м’якого тіла прісноводних молюсків. Розроблено та науково обґрунтовано технології напівфабрикату з молюска прісноводного та кулінарних виробів з його використанням. Досліджено їх харчову та біологічну цінність, мікробіологічні показники та показники безпечності, встановлено умови і терміни зберігання. Розроблено та затверджено нормативну та технологічну документацію, здійснено впровадження нових технологій у закладах ресторанного господарства та на підприємствах харчової промисловості. Встановлено ступінь засвоюваності напівфабрикату з молюска прісноводного та його вплив на медико-біологічні показники біологічних об’єктів. Здійснено оцінку соціально-економічного ефекту від розробки та впровадження в закладах ресторанного господарства технологій напівфабрикату з молюска прісноводного та кулінарної продукції з його використанням.

The dissertation is devoted to the scientific substantiation and development of the technology of semi-finished product of freshwater mussel and culinary products with its use. In the dissertation the tendency of demand and consumption of fish and hydrobionts in Ukraine is considered. The prospects of development of the Ukrainian market of fish and hydrobionts are analyzed. A general description of the type of bivalve freshwater mussels is presented. The technological, historical and economic aspects of production based on freshwater raw materials are considered. The technologies of production of marine hydrobionts – mussels are analyzed. The technology of industrial cultivation of Anodonta clusters of freshwater mussels in the conditions of fish farms has been developed and patented. The physical-chemical, structural-mechanical, organoleptic and microbiological parameters of soft body of freshwater mussels have been investigated. The expediency of hydro-mechanical processing with holding on the stage of preparation of raw materials for the technological process is scientifically substantiated. Anatomical section showed that after 5 hours of exposure, the intestinal mussels were completely cleared of undigested residues. It has been experimentally proved that during a 5-hour wash, the quantitative content of protein and moisture in the soft body practically did not change, the microbiological parameters were within the limits. The technology of semi-finished freshwater mussels has been developed and scientifically substantiated. The developed semi-finished technology included the following steps: keeping the freshly harvested raw material in running water, peeling, separating the soft body, heat treatment, cooling, freezing and storage. It was found that semi-finished freshwater mussel can be used for cold dishes and snacks, hot snacks, soups, dishes from hydrobionts. The technology of production of dishes and culinary products with the use of semi-finished product made from freshwater mussels, namely, the technology of making julienne "River pearl", hot salad, cream-soup, roles "Anodonta" is developed. The nutritional and biological value of culinary products with the use of semi finished product from freshwater mussels was determined, changes in their microbiological parameters were determined, and the storage periods were set, the storage periods for freshly prepared semi-finished product and frozen ones were set. It has been established that on the basis of safety and quality indicators, semi finished product once prepared can be stored at 2…4 °C for 12 hours, and can be frozen for a long period of storage at minus 18 °C for 6 months. The degree of digestibility of semi-finished product of freshwater mussel and its influence on the medical and biological parameters of biological objects has been experimentally established. The semi-finished product has been found to have an assimilation factor of 0,93, which is 93% in vitro. The mathematical modeling of the heat treatment process of semi-finished products from freshwater mussels by a full-factor experiment was carried out. According to the criterion of optimization of structural-mechanical and organoleptic properties, the regression equation and response surface were obtained, on the basis of which the optimal heat treatment time was optimized and experimentally confirmed. An assessment of the socio-economic effect of the development and introduction of the technology of semi-finished product of freshwater mussel and culinary products for restaurants. It is shown, that certain technological principles of production of new products allow to provide complex processing of freshwater raw materials, which helps to reduce the cost of production, increase the efficiency of the technological process. The calculations made allowed to determine the selling price 54,5 thousand UAH per every 1 ton of the produce semi-finished product of freshwater mussel. The economic expediency of introducing the developed proposals at the enterprises of the food industry, restaurants, and also the attractiveness of scientific developments as an object of investment investments has been proved.