Evaluation of the synergistic effect of green tea water extract on the perception of the salinity in fish semi-finished product
DOI: 10.17586/1606-4313-2019-18-3-51-58
UDC 664.959
Kulikova A.S., Titova I.M.
Abstract
Salt as a taste enhancer improves the organoleptic properties of products, but at the same time increased salt intake adversely affects human health. The analysis of the possibility of replacing sodium chloride to other substances to precede a salty taste is carried out. The influence of components of green tea extract on the perception of salty taste in fish semi-finished products has been hypothesized. The technology has been developed and model samples of fish semi-finished product have been made. The main raw material was cod minced fish. Tea extract was obtained by infusing Chinese green tea and water in the ratio of 1:100, 2:100, 3:100, and 5:100. The study is carried out on 15 model samples: two controls, in thirteen samples the mass fraction of salt after its introduction is 1.2 ± 0.2%. The samples have been cultivated under identical conditions – for 15 minutes at the t = 180 оC. Determination experts estimate the perceived level of salt in the samples. The range of salinity levels is from 0% to 3.5%. The results of the expert assessment reveal a certain tendency – the feeling of salt increases with increasing percentage of tea. To quantify the degree of agreement of expert answers a consistency analysis has been conducted using the coefficient of concordance. The coefficient obtained (0.69) characterizes the average degree of consistency of expert opinions. The obtained results formed the basis for the calculations of the regression-correlation analysis, which has been used to establish the correlation of the data – the answers of experts on the sense of salt and the concentration of the extract. The analysis of determination of the salt mass fraction in all prepared samples with green tea extract has been made, which proved that the components of tea do not affect the quantitative level of salt content (average 1.47%). Thus, the effect of water extract of green tea on the perception of salinity in the finished product is proved.
Keywords: fish semi-finished product, salt, green tea water extract.
UDC 664.959
Evaluation of the synergistic effect of green tea water extract on the perception of the salinity in fish semi-finished product
Abstract
Salt as a taste enhancer improves the organoleptic properties of products, but at the same time increased salt intake adversely affects human health. The analysis of the possibility of replacing sodium chloride to other substances to precede a salty taste is carried out. The influence of components of green tea extract on the perception of salty taste in fish semi-finished products has been hypothesized. The technology has been developed and model samples of fish semi-finished product have been made. The main raw material was cod minced fish. Tea extract was obtained by infusing Chinese green tea and water in the ratio of 1:100, 2:100, 3:100, and 5:100. The study is carried out on 15 model samples: two controls, in thirteen samples the mass fraction of salt after its introduction is 1.2 ± 0.2%. The samples have been cultivated under identical conditions – for 15 minutes at the t = 180 оC. Determination experts estimate the perceived level of salt in the samples. The range of salinity levels is from 0% to 3.5%. The results of the expert assessment reveal a certain tendency – the feeling of salt increases with increasing percentage of tea. To quantify the degree of agreement of expert answers a consistency analysis has been conducted using the coefficient of concordance. The coefficient obtained (0.69) characterizes the average degree of consistency of expert opinions. The obtained results formed the basis for the calculations of the regression-correlation analysis, which has been used to establish the correlation of the data – the answers of experts on the sense of salt and the concentration of the extract. The analysis of determination of the salt mass fraction in all prepared samples with green tea extract has been made, which proved that the components of tea do not affect the quantitative level of salt content (average 1.47%). Thus, the effect of water extract of green tea on the perception of salinity in the finished product is proved.
Keywords: fish semi-finished product, salt, green tea water extract.
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