Prospects for the use of boiled-frozen krill meat and minced lantern fish in the technology of molded semi-finished fish products

An assessment of the potential use of luminescent anchovy mince in the production of molded fish semi-finished products (SFP) is presented. The aim of the study was to determine the suitability of luminous anchovy mince – with the addition of cooked-frozen krill mince – for producing molded fish products, as an alternative to horse mackerel mince. The rheology and organoleptic characteristics of SF produced from mixtures of minced krill and ocean fish (luminescent anchovy and horse mackerel) are determined. The fish mince mixtures were prepared using a press separator from predecapitated luminescent anchovy and horse mackerel fillets. Krill mince was prepared from cooked-frozen krill meat using a mincer, followed by separation of the liquid in a centrifuge. Analysis of samples before and after cooking revealed that the critical values of the anchovy mince content in its mixture with krill, at which a sharp change in the structural and mechanical properties of the fish balls occur correspond to 40 % and 20 %, respectively. A jump in the rheology was also observed at 20 %. Cooked horse mackerel SFP, with similar amounts of fish component, had higher dimensional stability than of anchovy SFP. This was also confirmed by the similar effect of the added fish component on the organoleptic properties of the SFF. A significant predominance of shrimp odor (odor rating "excellent") was recorded starting from horse mackerel/krill = 30/70 and anchovy/krill = 20/80, with decreasing non-fish component content. It has been suggested that luminous anchovy could be used to produce moulded SFP with some additional adjustments to the recipe.