SVIBOR - Project code: 3-03-295

MINISTRY OF SCIENCE AND TECHNOLOGY

Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr

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Project code: 3-03-295


DIETETIC ASPECT RESEARCH OF THE PRODUCTION OF SEMI-FINISHED FOOD MADE OF FISH-MEAT


Main researcher: JELIĆ, ANTE (74471)


Assistants
Type of research: applied
Duration from: 10/10/91. to 10/10/95.
Papers on project (total): 28
Papers on project quoted in Current Contents: 3
Institution name: Veterinarski fakultet, Zagreb (53)
Department/Institute: Department of anatomy, histology and embryology
Address: Henizelova 55
City: 10000 - Zagreb, Croatia
Communication
Phone: 385 (0) 41 290 242
Phone: 385 (0)41 290 242
Summary: According to our reasearch, meat and fat of silver carp is richer in polyunsaturated fatty acids than those of majority of fishes known so far for these charactheristics. Particularly the intestines wall and the abdominal part of muscles where fat gets accumulated first are rich in poly-unsaturated and unsaturated fatty acids. Creation of these fatty acids is a consequence of natural way of alimentation of this fish with algae from which fat and muscle tissue gets directly created without a special feeding chain (through zoo-planktons). Silver carp is an explicit planktonophag during its entire life, therefore, it is the largest source of poly-unsaturated fatty acids which possess a well-known prophylactic and healing effect in cardiac patients, for vascular diseases, as well as even for psoriasis. From a natural fish-pond at Draganići, 9 samples of silver carp of 2,75 kg average weight, for the purpose of isolating lipids and unsaturated fatty acids by means of gas cromatography. The 20 g samples were freshly exenterated, homogenized and marked by regions (abdominal musculature, peritoneum and pectoral muscles). Gas chromatography resulted in isolating the unsaturated fatty acids with C16, C18 and C22 atoms. Primarilly characteristic is the isolation of fatty acids with C22 atoms which is as mono-thane poly-unsaturated acid found for the first time in the fat tissue of silver carp. Taking into consideration that in this research study we are particularly interested in a programme how to incorporate these fatty acids in final products made of silver carp meat and fat, we have introduced the solution of optimal technology in preparing semi-finished food articles by bone-removal system, hashing, shaping, batter and breading technology, termic process and gyro-freezing P42, and we have also presented the clinical research activities as well as the organization of marketing and selling the dietetic fish products. The final effect of our research which resulted the interaction effect of all nutritive components mostlz the qualitz of polzunsaturated fattz acid, ie. its influence of one on another. Two additional fields with great economic advantage are the reduction of oil absorption on the lazers of the fluid batter in fish products and oil elimination during roasting.The oil consumption and the reduction of caloric value there are two justifications for such research scheme. To determine the influence of the absorption reduction of hzdrogeniyed vegetable oil which is inverse variated to the analitic determined szstem polzunsaturated fattz acids, fat tissue of some kinds of fish which we tested in our research on lazers of the fluid batter, such research is necessarz. Microlazers could be one of the alternatives for batter lazers. Formed popularitz of microvaves while thermallz treated is a further challenge in research and development of lazers which are created in the microwave instrument and the colour while treated will be golden brown. The demand for using products in classic ovens will increase in near future. All these research areas of diet fish products in the health context of healthz food will ask for some improvement in the food production like sea food production which advences everz zear.

Keywords: "omega 3", unsaturated fatty acids, vitamines A, D and E, tolstolobic (silver carp) planktonophag, dietetic sharped fish products-croquettes, dumplings, burgers, medallions, enzyme activity, eicosapentaenoic acid (EPA), decosahexaenoic acid, platelet function, LDL metabolism, lipogenic enzymes, gyrofreeze P42, fishburger batter and breading technology.

Research goals: Obtained and isolated have been the unsaturated fatty acids with C16, C18 and C22 atoms. First of all, isolation with C22 is characeristic having a shortage of 10 hydrogen atoms, which means even 5 double linkes are missing to it to the saturation. This monoethane unsaturated fatty acid has been for the first time determined in a fat tissue of silver carp and according to its prophylactic it has a more efficient upon cardiac patients, vascular diseases and psoriasis than the well-known "omega 3" group. Due to the fact that in this research we are especially interested in a programme how to incorporate these unsaturated fatty acids into final products of meat and fat of silver carp, we have begun to implement the solution of an optimal technological process of preparing semi-finished fish meals and that by a system of bone-removal, hashing, shaping, batter and panning, thermal treatment and gyro-freezing. For this purpose we have preparated our own technological recipes of a Fishburger composed of 69,0% of hashed, meat and fat of the above mentioned regions of silver carp (pectoral muscle, abdominal musculature and peritoneum).

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