Optimization of the operating parameters of pelletizing sea urchin caviar

The development of technology for the production of granular (molded) sea urchin caviar (GSUC) is associated with the problem of the formation of eggs with high organoleptic properties, as well as stable size, spherical shape and elastic consistency. The purpose of this study was to optimize the key parameters of the pelletizing process to obtain a product with specified geometric characteristics and maximum quality indicators. The method of gelation of caviar emulsion using the Omgel 50 Stable structure builder and subsequent granulation in a solution of calcium chloride is applied. The method of central orthogonal experiment planning was used to optimize the process. Based on experimental data, an adequate regression equation was obtained (Fischer's criterion was 11.37), which made it possible to determine the optimal values of the factors: the drop height of the emulsion was 16.5 cm, and the concentration of calcium chloride was 1.14%. The rims manufactured at optimal parameters had a size from 3 to 5 mm and a shape close to spherical. The organoleptic evaluation of the obtained products was 14.3 and 14.6 points. Microbiological studies have confirmed the compliance of the manufactured product with the requirements of technical regulations. The results of the chemical analysis showed a balanced nutritional composition of the finished product: the protein content was 7.48 ± 0.02%, lipids – 3.41 ± 0.1%, carbohydrates – 0.8 ± 0.03%. The sodium chloride level was within 3.88 ± 0.02%. An important indicator is the low energy value of the product, which is 267 kJ per 100 g (64 kcal per 100 g), which makes it possible to classify granular (molded) sea urchin caviar as a healthy food product with high nutritional value and low-calorie content.