Developing functional sterilised products technology using microwave-cooked semi-finished cod liver products
¹Murmansk State Technical University, Institute of Natural Science and Technology, Department of Food Production Technology, Sportivnaya 13, RU183010 Murmansk, Russia
²Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, Faculty of Food Technology, Department of Technology of Animal Products Storage and Processing, Timiryazevskaya street 49, RU127550 Moscow, Russia
*Correspondence: v.grokhovsky@mail.ru
Abstract:
Cod liver which is extracted in significant amounts from fish during the process of gutting and harvesting by fishing vessels in the North Atlantic and Barents Sea is a very valuable raw material for producing ‘natural’ tinned foods that have not undergone any additional treatment and which do not have any additional ingredients, but its use is limited due to lipid instability in long-term storage in a frozen state. The authors advise that the production and use of pre-treated semi-finished products which are based on the use of cod liver is managed by means of a microwave-cooking process which results in a product that is more stable for frozen storage. Any semi-finished fish oil product that is extracted during microwave processing can also be used in food production.
The variants that can be included in using these semi-finished products are discussed here when it comes to the technology that is involved in functional multicomponent products (such as natural and paste tinned foods with the addition of sauces, vegetables, mushrooms, meat, and fish protein isolate).
Key words:
cod liver, functional products, meat and fish products, polyunsaturated fatty acids, tinned foods