The effect of adding a protein-mineral composition from cod on the quality and safety indicators of bakery products
Year: 2025
Type: article
Abstract: Bread is a significant supplier of essential nutrients for a wide range of consumers. Enriching its composition with components of beneficial properties provides an effective approach to the prevention and treatment of various diseases. At the Department of Food Biotechnology of the KSTU, studies have been conducted to improve the formulation of rye-wheat bakery products by introducing into their composition a protein-mineral composition based on Baltic cod and subsurface whey, which are proposed to be called «Baltic Krayushki». The new enriched product is recommended as a specialized product for school-age children. Studies on the assessment of the effect of the protein-mineral composition on the organoleptic quality indicators of new products during storage are presented. It is shown that the Baltic Krayushki have high organoleptic characteristics in the first three days: there is a pleasant taste and smell characteristic of this type of product, there are no shades of smell and taste of fish, the structure is well loosened, uniform, the color is light brown. Microbiological studies of two bookmarks of bakery products were also carried out: traditional Lyubitelskie Krayushki and enriched Baltic Krayushki, under «optimal» storage conditions of 23±1 оC. The shelf life of products enriched with a protein-mineral composition has been set at 3 days at a temperature not lower than 6 оC. It is proved that the introduction of the composition does not affect the shelf life of the edges, taking into account the addition of raw materials that are non-traditional for bakery products. The safe level of potentially dangerous substances has been proven: lead, arsenic, cadmium, mercury and mycotoxins, pesticides in accordance with TR CU 021/2011 "On Food safety". In addition, a safety assessment of the Baltiyskie Krayushki bakery product was carried out using the Tetrahymena pyriformis test culture, which also showed the absence of toxic effects of fortified products.
Authors: D.A. Pozdnyakova, N.Yu. Kluchko
Institution: Kaliningrad State Technical University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7147741545