Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil

The non-sterilized cooked cod liver has been used as a novelty in the technology of culinary and making of sausage products. This cod liver has been cooked using microwave processing. The semi-finished cod liver oil separated during such microwave treatment has been also used for preparing such production. As for cooked boiled sausages, pork heart and venison have also been used in the composition with a view to enrich the nutritional value

Developing New Foodstuffs Using Microwave-cooked Cod Liver and Its Oil

The non-sterilized cooked cod liver has been used as a novelty in the technology of culinary and making of sausage products. This cod liver has been cooked using microwave processing. The semi-finished cod liver oil separated during such microwave treatment has been also used for preparing such production. As for cooked boiled sausages, pork heart and venison have also been used in the composition with a view to enrich the nutritional value

Variety of canned pastes from cod and its liver with improved quality

A series of canned pastes based on cod and its liver has been developed by choosing and optimizing its formulation. There are canned pastes from cod with mustard sauce and sour cream, from cod liver and carrot, from cod liver, vegetables and mushrooms, from cod liver and chicken meat. The chemical and fatty acid compositions of last paste have been determined, they have shown ratio of ω-3 to ω-6 about 1:2.5 which can have preventive and therapeutic effect

Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time

Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation. Northern blue whiting was chosen as the raw material. Various technological modes of the solubilisation stage were used: the temperature of the reaction mixture was 4 or 20 °C, and the duration was 4 or 16 h. The yield of the product was 44–45% with a high content of the main component (protein) equal to about 95%. It has been shown that a decrease in the temperature and duration of the alkaline solubilisation stage provides the production of protein isolates with good technological properties, a low solubility, high swelling and high emulsifying ability, necessary for its use in the production of functional food products, including therapeutic and prophylactic effects. These technological properties are explained by a change in the composition and structure of the protein, the change being an increase in the content of essential amino acids and the proportion of α-helices in the polypeptide chain. The main patterns obtained will be used to obtain protein isolates from marine molluscs