Evaluation of the Quality and Safety of Delicate Sander Caviar with the Addition of Plant Components

Abstract

The article substantiates the expediency of developing the technology of walleye caviar breakdown salted with vegetable additives – salted caviar delicacy. The purpose of this study is to develop a recipe and technology for the preparation of delicious sander caviar with the addition of plant components such as cranberries, sea buckthorn, dill and seaweed (laminaria). The results of organoleptic, physico-chemical studies and safety indicators of of walleye caviar with the addition of sea buckthorn, cranberries, dill and seaweed are presented. The introduction of plant components into caviar will reduce the dose, or eliminate the use of antiseptic, expand the range of products with an attractive appearance and new taste properties, ensure an increase in the nutritional value of products due to enrichment with components of plant origin. The characteristics of the introduced herbal additives were evaluated by such indicators as appearance, taste, aroma and consistency. The addeded of plant ingredients into caviar allows you to reduce or eliminate the addition of preservatives, increase the range of products with an attractive appearance and new taste characteristics, as well as increase the nutritional value of the product due to plant ingredients. The introduction of herbal supplements enhances the content of vitamins necessary for the final product being developed, increases its biological value and turns it into special and functional food products. Research results have shown that finished products with the addition of plant components have a positive effect on the consistency of caviar delicacy and meets the requirements of GOST 30178-96 and ST RK 2011-2010.

Keywords

• caviar
• safety
• quality
• plant components