POSSIBILITIES OF USING A NEW TYPE OF SEMI-FINISHED PRODUCTS WITH TOMATO SAUCE IN THE PREPARATION OF CANNED FISH

ABSTRACT

The article analyzes the organoleptic parameters of semi-finished tomato sauce paste. A private quality scale for semi-finished products has been developed, and general conclusions are given based on the tasting results. Sauces made on the basis of tomato sauce-paste semi-finished products are proposed to be used as a filler for the preparation of canned fish.

АННОТАЦИЯ

В статье проанализированы органолептические показатели полуфабриката пасты томатного соуса. Разработана частная шкала качества полуфабрикатов и даны общие выводы по результатам дегустации. В качестве наполнителя при приготовлении рыбных консервов предлагается использовать полуфабрикаты из томатного соуса.

Keywords: canned fish, sauce-paste, semi-finished product, sauce, organoleptic index, quality scale, tasting, consistency, layering.

Ключевые слова: рыбные консервы, соус-паста, полуфабрикат, соус, органолептический показатель, шкала качества, дегустация, консистенция, слоистость.

It is very difficult to imagine the food of the peoples of the countries of the world without sauces. Sauces are very important in France, Bulgaria, Poland, Russia, Belarus, China, Japan, India and Indonesia, especially in French cuisine.

The human body should consume the amount of protein, fat, carbohydrates and mineral substances in accordance with scientific recommendations, food should be digested easily, and metabolic processes should be carried out correctly. In this process, sauces are of special importance. Sauces perform different functions in food based on their properties.  The correct selection of products for sauces, their processing and their compatibility with food ensure good digestion. When choosing sauces, taking into account the chemical composition and nutritional value of the food, the sauce replaces the missing substances in the food. For this reason, based on the analysis of personal experiments and studies, it is necessary to expand the possibilities of their application by developing the technology of sauces containing functional ingredients, taking advantage of dietary fibers. Sauces are widely used in the preparation of stewed (meat) and fried (meat, fish, vegetables) preserves and culinary products. In the traditional way of making canned fish with tomatoes, the fish parts are fully immersed in the sauce, as a result of which they are heated and softened evenly, and the preparation is uniform. Sauces serve the same function as fillers in the preparation of other canned products. Filler sauces add flavor to food, and play an important role in creating organoleptic indicators of the product by harmonizing the taste and aroma of the product. Cooking fish products in sauce causes the meat to soften quickly, because the acid present in the sauce (mainly tomato, sour cream) accelerates the conversion of collagen into gluten [1, 2].

Canned fish is of particular importance due to its nutritious and long-term storage, and it is important to eat them directly, as well as to decorate and prepare the first and second dishes. Special dishes are made from canned fish.

In the production of canned fish, special requirements are set in accordance with technical regulations, one of which is the stability of the structure (shape) of fish or its pieces in packaged canned fish. The role of fillers in the formation of such organoleptic properties is considered to be very high. Based on traditional technologies, "Canned fish in tomato sauce" is prepared based on the requirements of GOST 16978-2019.

An analysis of some canned fish (stuffed with tomato sauce, etc.) sold in shopping centers today shows that in 6 out of 10 canned fish, 50-80% of the fish pieces have been mechanically crushed and ground into the filler. This has a negative effect on the organoleptic, physico-chemical properties of canned fish, as well as reduces the possibility of using it in catering establishments. In order to prevent the quality changes (organoleptic, physico-chemical) in canned fish mentioned above, and to increase the functional properties, we suggest using sauces made on the basis of semi-finished products of tomato sauce and paste as a filler for the preparation of canned fish. 

The purpose of the study is to evaluate the possibilities of using new type of sauce-paste semi-finished products that perform a functional task based on tomato in the production of canned fish.

The object of the study is semi-finished products of sauce and paste made on the basis of tomato and canned fish with sauce made on the basis of them.

Research methods. Organoleptic indicators of tomato sauce-paste semi-finished products and sauces prepared based on them were measured by Tilgner's modified method, total carbohydrates were measured by Dubois, proteins by Lowry, lipids by Soxhlet extraction, and vitamin C by iodometric methods.

We will analyze the recipe and technology of semi-finished tomato sauce paste, which is offered as a filler for canned fish, as well as the possibilities of its application.

Sauce paste semi-finished products include the following sequence of processes in the development of recipe and technology: washing, inspection, cleaning, fine chopping of carrots, onions, garlic and pasteurization in oil extracted from the pre-prepared liquid base-broth for sauce, pureed tomato or tomato paste and add bell pepper puree and continue passerovka. In parallel with it, wheat flour is pasteurized at 100-110⁰C and sugar and salt are added to the cooled flour. Tomato and red bell pepper puree is mixed with pasteurized vegetables and pasteurized flour. Sugar and salt are dissolved in the remaining broth and mixed for 5-7 minutes until the components have the same consistency. The product is packed in plastic bags and cooled to 4-6⁰C. The finished product is a homogeneous mass of medium density, has the smell and taste of tomatoes with the aroma of vegetables, and is formed in a bright red color [3, 4].

According to the recipe of the product obtained on the basis of a large number of experiments, the necessary proportions of the necessary ingredients are set (100 g): Broth for sauce preparation - 250; wheat flour-170; carrot-70; onion-50; garlic-26; tomato paste-290; red sweet pepper puree-110; sugar-17; salt-17 [5].

To prepare the filling (sauce) for canned fish, the semi-finished product is mixed with hot water (1:3 dark, 1:5 medium, 1:7 liquid) and cooked for 15-20 minutes, then the taste is adjusted. We offer a recipe for preparing a filling (sauce) for canned fish based on sauce-paste semi-finished products (Table 1).

Table 1.

A semi-finished sauce-paste recipe from which the filler (sauce) for canned fish is obtained

Organoleptic analysis of food products is one of the important aspects in determining its quality indicators. When conducting an organoleptic examination of semi-finished products of sauce and paste for the preparation of canned fish, we used the scoring system, which determines the level of importance of the indicators [6].

During the research, a scale representing private quality indicators and a calculation of tasting results were made (Figures 1, Table 2).

Figure 1. Average evaluation of semi-finished tomato sauce-paste organoleptic indicators, points

Table 2.

Organoleptic indicators of semi-finished tomato sauce paste

As can be seen from the above table, the smell and taste of semi-finished products of tomato sauce and paste are clearly expressed, without the foreign smell and taste characteristic of this type of vegetable, pleasant, the consistency is homogeneous paste, and the color is characteristic of the same prepared vegetable raw materials [7].

Preparation of filler (sauce) used for canned fish is carried out by monitoring sensory indicators and some physico-chemical studies. Filling sauces are complex colloidal systems, containing emulsion (water+fat) and suspension (flour+water). One of the main quality indicators of fillers is the stability of the system, stability to layering. To determine the level of dilution of semi-finished products, sedimentation analyzes were conducted in order to obtain new stable systems [8]. The kinetics of layering of the thickening sauces are presented in Figures 2.

Figure 2. Kinetics of sauce layering made from semi-finished tomato sauce paste. The amount of dry matter in the lines: 1-15%; 2-20%; 3-30%

During the storage of filling sauce for canned fish, the release of its moisture is considered a negative indicator and is called layering of the filling. Layering is inversely proportional to the amount of flour in the sauce [9,10]. For example, when the tomato sauce contains 15% flour, 6.06% of water is released during 18 minutes of the sauce, when the flour content is 20% - 5.47%, when it is 30%, 4.56% water is released (Table 3).

Table 3.

Water separation from filling sauce made from semi-finished tomato sauce-paste (coating kinetics), %

It can be concluded that the necessity of obtaining a filling sauce for canned fish from the tomato sauce-paste semi-finished product was justified, its recipe, preparation technology was developed, and the mode parameters were determined. The organoleptic, physico-chemical, structural-mechanical properties of the semi-finished sauce-paste filling for canned fish were studied and a unique quality scale was developed.

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