foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-2-233-244foodsyst-273Research ArticleСтатьиFunctional properties of the dietary fibers and their using in the manufacturing technology of fish productsФункциональные свойства пищевых волокон и их применение в технологии рыбной продукцииhttps://orcid.org/0000-0002-0330-489XПивненкоТ. Н.PivnenkoT. N.

Пивненко Татьяна Николаевна — доктор биологических наук, профессор, профессор, кафедра «Пищевая биотехнология»

690087, Владивосток, Луговая, 52-БТел.: +7–924–230–25–34

Tatiana N. Pivnenko, Doctor of Biological Sciences, Professor, Professor, Department «Food Biotechnology»

52-B, Lugovaya str., Vladivostok, 690087, RussiaTel.: +7–924–230–25–34

tnpivnenko@mail.ruДальневосточный государственный технический рыбохозяйственный Университет (Дальрыбвтуз)РоссияFar Eastern State Technical Fisheries University (Dalrybvtuz)Russian Federation20231307202362233244Copyright © Pivnenko T.N., 20232023Пивненко Т.Н.Pivnenko T.N.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/273

This review presents the up-to-date scientific ideas about the role of dietary fibers of plant origin (fiber and hydrocolloids) and animal origin (chitosan and collagen) in the food systems. The main attention is focused on their significance and methods of their using in the manufacturing technology of fish products. Dietary fibers are considered as important components of a diet; the dietary fibers prevent certain disorders and regulate the physical and mental health of the population. Consuming of fish products contributes both to the enrichment of raw materials with functional ingredients, as well as to the increasing in the efficiency of processing of raw materials, including underestimated and underutilized aquatic biological resources. The review shows the influence of dietary fibers on the restructuring of fish muscles systems, their ability to hold water and fats, to stabilize emulsions, to change their sensory characteristics, to increase the yield of the finished food products, and also their ability to influence the shelf life of the finished food product. The mechanisms of involving the certain groups of dietary fibers into the physicochemical and biochemical processes of interaction with the components of fish raw materials are considered; the influence of various conditions of processing on gelation and emulsification is studied. The factors that provide antimicrobial and antioxidant effects of various dietary fibers are given. The properties and examples of using the commercial fiber preparations obtained from various sources are analyzed separately, and the significance of the molecular structure of chitosan and collagen for ensuring the specified technological parameters is considered. It is concluded that using the dietary fiber in the manufacturing process of fish products increases the economic efficiency of production and contributes to the development of the healthy food industry.

В представленном обзоре приведены современные научные представления о роли пищевых волокон растительного (клетчатка и гидроколлоиды) и животного (хитозан и коллаген) происхождения в пищевых системах. Основное внимание уделяется их значимости и способам применения в технологии рыбной продукции. Пищевые волокна рассматриваются как важные компоненты рациона питания, обеспечивающие профилактику и регуляцию физического и психического здоровья населения. Использование рыбных продуктов способствует не только обогащению сырья функциональными ингредиентами, но и повышению эффективности переработки исходного сырья, в том числе недоиспользуемых водно-биологических ресурсов. Показано влияние пищевых волокон на реструктуризацию рыбных мышечных систем, способность удерживать воду и жиры, стабилизировать эмульсии, изменять сенсорные характеристики, увеличивать выход готовой продукции, а также на сроки ее хранения. Рассмотрены механизмы участия отдельных групп пищевых волокон в физико-химических и биохимических процессах взаимодействия с компонентами рыбного сырья, изучено влияние различных условий обработки на гелеобразование и формирование эмульсий. Приведены факторы, обеспечивающие антимикробное и антиоксидантное действие различных пищевых волокон. Отдельно проанализированы свойства и примеры применения коммерческих препаратов клетчатки из различных источников, выявлено значение молекулярной структуры хитозана и коллагена для обеспечения задаваемых технологических параметров. Сделан вывод о том, что использование пищевых волокон в процессе изготовления рыбной продукции приводит к увеличению экономической эффективности производства и способствует развитию индустрии здорового питания.

пищевые волокнарыбные продуктыклетчаткахитозанколлагенфункциональнотехнологические свойстваdietary fibersfish productsfiberchitosancollagenfunctional and technological propertiesСтатья подготовлена в рамках выполнения исследований по государственному заданию Федерального агентства по рыболовству РФ № 827/2023The article was published as part of the research topic № 827/2023 of the state assignment of the Federal Agency for Fisheries of the Russian Federation.ReferencesLi, Y.-O., Komarek, A.R. (2017). Dietary fibre basics: Health, nutrition, analysis and applications. Food Quality and Safety, 1(1), 47–59. https://doi.org/10.1093/fqsafe/fyx007Li, Y.-O., Komarek, A.R. (2017). Dietary fibre basics: Health, nutrition, analysis and applications. Food Quality and Safety, 1(1), 47–59. https://doi.org/10.1093/fqsafe/fyx007Mehta, N., Ahlawat, S.S., Sharma, D.P., Dabur, R.S. (2015). Novel trends in development of dietary fiber rich meat products — a critical review. 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The authors declare that there are no conflicts of interest present.