Production and use of mussel shell protein in dry fish sauce
The objective of the study was to obtain protein ingredients from mussel shell valves and to examine their potential application in the production of dry sauce with regard to the impact on organoleptic and physicochemical parameters, and rheological properties. The organic component of the shells, d...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-04-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/715 |
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| author | A. Yu. Glukharev V. V. Bordiyan T. D. Kuzina Yu. A. Kuchina S. R. Derkach |
| author_facet | A. Yu. Glukharev V. V. Bordiyan T. D. Kuzina Yu. A. Kuchina S. R. Derkach |
| author_sort | A. Yu. Glukharev |
| collection | DOAJ |
| description | The objective of the study was to obtain protein ingredients from mussel shell valves and to examine their potential application in the production of dry sauce with regard to the impact on organoleptic and physicochemical parameters, and rheological properties. The organic component of the shells, designated as conchix, is primarily composed of proteinaceous substances with low solubility in water (14.86% at pH 7), as well as in diluted solutions of acids (13.56% at pH 3 and 13.06% at pH 5) and alkalis (16.51% at pH 9 and 28.48% at pH 11). The enzymatic treatment of conchix with pancreatin resulted in the production of a hydrolysate with a high content of readily available protein substances (53.19%) and a degree of hydrolysis of 17.54%. Four product samples with varying proportions of hydrolysate added (1–3% of hydrolysate, 2–6%, 3–9%, and 4–12%) and a control sample were prepared to investigate the impact of hydrolysate dosage on sauce characteristics. Dry sauces with hydrolysate supplementation had higher protein concentrations (17.97%, 18.21%, 18.71%, and 19.01% in samples 1, 2, 3, and 4, respectively) than the control sample (17.60%). An organoleptic evaluation was conducted to ascertain the impact of the hydrolysate on the appearance, color, taste and aftertaste, odor and consistency of the prepared sauces. Sample 4 scored lowest, while sample 1 scored highest. The recommended dosage of hydrolysate in the sauce formulation is between 3 and 9%. The hydrolysate had no significant impact on the rheological characteristics of sauces. The obtained results indicate the possibility of processing shellfish shells into a valuable protein ingredient applicable in the technology of dry sauces. |
| format | Article |
| id | doaj-art-c9c2399f1eb4447a9d2ae0050bc6b7ee |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2025-04-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-c9c2399f1eb4447a9d2ae0050bc6b7ee2025-08-20T03:20:01ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722025-04-018113414310.21323/2618-9771-2025-8-1-134-143321Production and use of mussel shell protein in dry fish sauceA. Yu. Glukharev0V. V. Bordiyan1T. D. Kuzina2Yu. A. Kuchina3S. R. Derkach4Murmansk Arctic UniversityMurmansk Arctic UniversityMurmansk Arctic UniversityMurmansk Arctic UniversityMurmansk Arctic UniversityThe objective of the study was to obtain protein ingredients from mussel shell valves and to examine their potential application in the production of dry sauce with regard to the impact on organoleptic and physicochemical parameters, and rheological properties. The organic component of the shells, designated as conchix, is primarily composed of proteinaceous substances with low solubility in water (14.86% at pH 7), as well as in diluted solutions of acids (13.56% at pH 3 and 13.06% at pH 5) and alkalis (16.51% at pH 9 and 28.48% at pH 11). The enzymatic treatment of conchix with pancreatin resulted in the production of a hydrolysate with a high content of readily available protein substances (53.19%) and a degree of hydrolysis of 17.54%. Four product samples with varying proportions of hydrolysate added (1–3% of hydrolysate, 2–6%, 3–9%, and 4–12%) and a control sample were prepared to investigate the impact of hydrolysate dosage on sauce characteristics. Dry sauces with hydrolysate supplementation had higher protein concentrations (17.97%, 18.21%, 18.71%, and 19.01% in samples 1, 2, 3, and 4, respectively) than the control sample (17.60%). An organoleptic evaluation was conducted to ascertain the impact of the hydrolysate on the appearance, color, taste and aftertaste, odor and consistency of the prepared sauces. Sample 4 scored lowest, while sample 1 scored highest. The recommended dosage of hydrolysate in the sauce formulation is between 3 and 9%. The hydrolysate had no significant impact on the rheological characteristics of sauces. The obtained results indicate the possibility of processing shellfish shells into a valuable protein ingredient applicable in the technology of dry sauces.https://www.fsjour.com/jour/article/view/715saucesfood concentratesmusselsshell valvesorganic scaffoldprotein |
| spellingShingle | A. Yu. Glukharev V. V. Bordiyan T. D. Kuzina Yu. A. Kuchina S. R. Derkach Production and use of mussel shell protein in dry fish sauce Пищевые системы sauces food concentrates mussels shell valves organic scaffold protein |
| title | Production and use of mussel shell protein in dry fish sauce |
| title_full | Production and use of mussel shell protein in dry fish sauce |
| title_fullStr | Production and use of mussel shell protein in dry fish sauce |
| title_full_unstemmed | Production and use of mussel shell protein in dry fish sauce |
| title_short | Production and use of mussel shell protein in dry fish sauce |
| title_sort | production and use of mussel shell protein in dry fish sauce |
| topic | sauces food concentrates mussels shell valves organic scaffold protein |
| url | https://www.fsjour.com/jour/article/view/715 |
| work_keys_str_mv | AT ayuglukharev productionanduseofmusselshellproteinindryfishsauce AT vvbordiyan productionanduseofmusselshellproteinindryfishsauce AT tdkuzina productionanduseofmusselshellproteinindryfishsauce AT yuakuchina productionanduseofmusselshellproteinindryfishsauce AT srderkach productionanduseofmusselshellproteinindryfishsauce |