foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-1-134-143foodsyst-715Research ArticleСтатьиProduction and use of mussel shell protein in dry fish sauceПолучение и использование белка из створок раковин мидий в сухом рыбном соусеhttps://orcid.org/0000-0002-6083-546XГлухаревА. Ю.GlukharevA. Yu.

Глухарев Андрей Юрьевич - кандидат технических наук, научный сотрудник, Научно-исследовательская лаборатория «Химия и технология морских биоресурсов»

183010, Мурманск, ул. Спортивная, 13

Тел.: +7–911–321–44–26

Andrei Yu. Glukharev, Candidate of Technical Sciences, Research Fellow, Laboratory of Chemistry and Technology of Marine Bioresources

Sportivnaya str., 13, Murmansk, 183010

Tel.: +7–911–321–44–26

glukharevayu@yandex.ruhttps://orcid.org/0009-0004-5680-8882БордиянВ. В.BordiyanV. V.

Бордиян Влада Вадимовна - младший научный сотрудник, Научно-исследовательская лаборатория «Химия и технология морских биоресурсов»

183010, Мурманск, ул. Спортивная, 13

Тел.: +7–921–270–39–11

Vlada V. Bordiyan, Junior Researcher, Laboratory of Chemistry and Technology of Marine Bioresources

Sportivnaya str., 13, Murmansk, 183010

Tel.: +7–921–270–39–11

bordiyanvv@mauniver.ruhttps://orcid.org/0009-0008-4060-0103КузинаТ. Д.KuzinaT. D.

Кузина Таисия Дмитриевна - учебный мастер, Кафедра химии

183010, Мурманск, ул. Спортивная, 13

Тел.: +7–908–606–49–47

Taisiya D. Kuzina, Educational Master, Department of Chemistry

Sportivnaya str., 13, Murmansk, 183010

Tel.: +7–908–606–49–47

kuzinatd@mauniver.ruhttps://orcid.org/0000-0003-3419-1442КучинаЮ. А.KuchinaYu. A.

Кучина Юлия Анатольевна - кандидат технических наук, старший научный сотрудник, Научно-исследовательская лаборатория «Химия и технология морских биоресурсов»

183010, Мурманск, ул. Спортивная, 13

Тел.: +7–911–346–73–05

Yuliya A. Kuchina, Candidate of Technical Sciences, Senior Researcher, Laboratory of Chemistry and Technology of Marine Bioresources

Sportivnaya str., 13, Murmansk, 183010

Tel.: +7–911–346–73–05

kuchinayua@mauniver.ruhttps://orcid.org/0000-0002-5871-9320ДеркачС. Р.DerkachS. R.

Деркач Светлана Ростиславовна - доктор химических наук, главный научный сотрудник, Научно-исследовательская лаборатория «Химия и технология морских биоресурсов»

183010, Мурманск, ул. Спортивная, 13

Тел.: +7–911–337–16–81

Svetlana R. Derkach, Doctor of Chemical Sciences, Chief Researcher, Laboratory of Chemistry and Technology of Marine Bioresources

Sportivnaya str., 13, Murmansk, 183010

Тел.: +7–911–337–16–81

derkachsr@mauniver.ruМурманский арктический университетРоссияMurmansk Arctic UniversityRussian Federation20252504202581134143Copyright © Glukharev A.Y., Bordiyan V.V., Kuzina T.D., Kuchina Y.A., Derkach S.R., 20252025Глухарев А.Ю., Бордиян В.В., Кузина Т.Д., Кучина Ю.А., Деркач С.Р.Glukharev A.Y., Bordiyan V.V., Kuzina T.D., Kuchina Y.A., Derkach S.R.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/715

The objective of the study was to obtain protein ingredients from mussel shell valves and to examine their potential application in the production of dry sauce with regard to the impact on organoleptic and physicochemical parameters, and rheological properties. The organic component of the shells, designated as conchix, is primarily composed of proteinaceous substances with low solubility in water (14.86% at pH 7), as well as in diluted solutions of acids (13.56% at pH 3 and 13.06% at pH 5) and alkalis (16.51% at pH 9 and 28.48% at pH 11). The enzymatic treatment of conchix with pancreatin resulted in the production of a hydrolysate with a high content of readily available protein substances (53.19%) and a degree of hydrolysis of 17.54%. Four product samples with varying proportions of hydrolysate added (1–3% of hydrolysate, 2–6%, 3–9%, and 4–12%) and a control sample were prepared to investigate the impact of hydrolysate dosage on sauce characteristics. Dry sauces with hydrolysate supplementation had higher protein concentrations (17.97%, 18.21%, 18.71%, and 19.01% in samples 1, 2, 3, and 4, respectively) than the control sample (17.60%). An organoleptic evaluation was conducted to ascertain the impact of the hydrolysate on the appearance, color, taste and aftertaste, odor and consistency of the prepared sauces. Sample 4 scored lowest, while sample 1 scored highest. The recommended dosage of hydrolysate in the sauce formulation is between 3 and 9%. The hydrolysate had no significant impact on the rheological characteristics of sauces. The obtained results indicate the possibility of processing shellfish shells into a valuable protein ingredient applicable in the technology of dry sauces.

Целью работы являлось получение белковых ингредиентов из створок раковин мидий и изучение возможности их использования в технологии сухого соуса с учетом влияния на органолептические, физико-химические показатели и на реологические свойства. Органическая часть створки (конхис) преимущественно состоит из белковых веществ, обладающих низкой степенью растворимости в воде (14,86% при pH = 7), разбавленных растворах кислот (13,56% при pH = 3 и 13,06% при pH = 5) и щелочей (16,51% при pH = 9 и 28,48% при рН = 11). Ферментативная обработка конхиса с использованием панкреатина позволила получить гидролизат с высоким содержанием легкодоступных белковых веществ (53,19%) и со степенью гидролиза, равной 17,54%. Для изучения влияния дозировки гидролизата на свойства соуса было приготовлено четыре образца продукта (1 — с добавлением 3% гидролизата, 2–6%, 3–9%, 4–12%) и один контрольный образец. Результаты показали, что сухие соусы с добавлением гидролизата имели более высокое содержание белка (17,97; 18,21; 18,71; 19,01% в 1, 2, 3 и 4 образцах соответственно) по сравнению с контрольным образцом (17,60%). С помощью органолептической оценки определено влияние гидролизата на внешний вид, цвет, вкус и послевкусие, запах и консистенцию приготовленных соусов: самые низкие оценки (баллы) получил 4 образец соуса, а самые высокие — 1 образец. Рекомендуемая дозировка гидролизата в рецептуре соуса варьируется от 3 до 9%. Показано, что гидролизат не оказывает значительного влияния на реологические свойства приготовленных соусов. Полученные результаты свидетельствуют о возможности переработки раковин моллюсков в ценный белковый ингредиент, применимый в технологии сухих соусов.

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The authors declare that there are no conflicts of interest present.