The article presents the results of a comprehensive study of the structural and mechanical properties of squid mince mixtures with fillers made from fermented squid skin and squid mince. The main attention is paid to studying their influence on the rheological characteristics and technological quality indicators of mince systems. The objects of the study were mince of the Commander squid (Berryteuthis magister) and two types of fillers. The first filler was obtained by preliminary fermentation of squid skin and the second, using homogeneous squid mince. In both cases, the fillers were made using the complex food additive KF Stabipro FET. Samples with different ratios of squid mince and fillers were studied – 75 : 25, 50 : 50 and 25 : 75. The patterns of change in effective viscosity, penetration depth, ultimate shear stress, and adhesion depending on the composition of minced mixtures were established. Particular attention was paid to the relationship between rheological characteristics and technological parameters, such as moldability and dimensional stability. The data obtained made it possible to determine the necessary ratio of components to ensure the required quality indicators of semi-finished products. The study revealed a significant effect of the fillers used on structure formation in minced systems. It was shown that both types of fillers contribute to the formation of a more stable structure compared to the control samples of pure squid mince. The practical significance of the work lies in substantiating the choice of optimal recipe components and their ratios for the production of molded products from squid mince. The results of the study can be used in the development of new types of products and the improvement of existing squid processing technologies. The presented data create a scientific basis for a more complete and rational use of raw materials, as well as improving the quality of finished products.
Alshevsky et al. (Thu,) studied this question.