Substantiation of technology for pates of milt from salmon fishes

Abstract

Salmon milt is a valued raw material with high content of biologically active nucleoproteins, as DNA and RNA, and lipids enriched by phospholipids, sterols, fat-soluble vitamins, and polyene fatty acids, therefore development of new products on the base of fish milt with high nutritional value, caloric content and good organoleptic properties is actual for fish industry. New technology for pates of the milt from salmon fishes is presented. Its key condition is an optimal ratio between protein, fat and water necessary for stability of the pate mass. There is determined that this ratio is provided by the milt : oil : water ratio as (45-55) : (15-20) : (15-20). So far as the milt has incomplete composition of proteins, some chopped muscle tissue of salmon (5-20 %) should be added to the raw material for the pates to heighten their nutritional value and to improve their organoleptic properties. Besides, 10-15 % of shrimps, scallops and squids should be added to the raw material to enhance biological value of the pates. Optimal time for the pates emulsification before thermal processing is determined as 7-9 minutes that ensures their homogeneous, tender structure. Several recipes for pates of salmon milt are proposed. Thermal treatment of the pates is recommended under the temperature 85^oC until the temperature inside the pate mass reaches 72^oC. The finished products can be stored up to 72 hours under the temperature 2-6^oC.