Authors

The effect of adding a protein-mineral composition from cod on the quality and safety indicators of bakery products

DOI: 10.17586/1606-4313-2025-24-3-58-65
UDC 664.66.022.39

The effect of adding a protein-mineral composition from cod on the quality and safety indicators of bakery products

Pozdnyakova Daria A., Klyuchko Natalia Yu.

For citation: Pozdnyakova D.A., Kluchko N.Yu. The effect of adding a protein-mineral composition from cod on the quality and safety indicators of bakery products. Journal of International Academy of Refrigeration. 2025. No 3. p. 58-65. DOI: 10.17586/1606-4313-2025-24-3-58-65

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.

Keywords: specialized products for children, fortified products, bakery products, krayushki, fish protein, protein-mineral composition, Baltic cod, safety, quality.

All references

1. Popova A.Yu., Shevkun I.G., Novikova I.I., Romanenko S.P. On the main results of nutrition monitoring of school-age children implemented within the framework of the federal project "Strengthening public health" of the national project "Demography". Nutritionissues. 2025. vol. 94, No. 1, pp. 64-70. https://doi.org/10.33029/0042-8833-2025-94-1-64-70. (in Russian)

2. Zakharova N.M., Khandy M.V., Artamonova S.Yu., Stepanova L.A. Nutrition of children attending preschool educational institutions. Nutrition Issues. 2015. Vol. 84. No S3. pp. 111. (in Russian)

3. Kozhakhmetova A.N. The importance of good nutrition among the health of children and adolescents. Healthcare of Kyrgyzstan. 2016. No 1. pp. 21-25.

4. Korochanskaya S.P., Bykov I.M., Khvostova T.S. Biochemical features of metabolism in children: textbook. 2nd ed. Krasnodar. 2018. 137 p. (in Russian)

5. Klyuchko N.Yu., Pozdnyakova D.A., Kovaleva E.D. On the possibility of using fish protein and protein-mineral additives in the technology of bakery products. News of KSTU. 2023. No 70. pp. 88-102. DOI: 10.46845/1997-3071-2023-70-88-102 (in Russian)

6. Kovaleva E.D., Klyuchko N. Yu., Pozdnyakova D.A. Improving the recipe and establishing the shelf life of a specialized low-humidity bakery product for school-age children. News of KSTU. 2024. No 74. pp. 64-77. https://doi.org/10.46845/1997-3071-2024-74-64-77 (in Russian)

7. Averyanova N.D. Development of technology for functional products based on fish protein masses. Abstract. of Ph.D. dissertation: 05.18.04. Kaliningrad. 2011. 28 p. (in Russian)

8. Valuyskaya K.B., Vorobyov V.I. Study of quality indicators of a multicomponent product for the functional purpose of fish and vegetable snacks. Bulletin of youth science. 2016. No 4(6), pp.1-6. (in Russian)

9. Makhnach E.V., Bessmertnaya I.A. Development of technology for a functional product made from wheat flour, enriched with fish protein-mineral filler. Scientific journal of NRU ITMO. Series: Process and equipment of food production. 2014. No 1. pp. 15-25. (in Russian)

10. Mezenova O.Ja., Barotova M.A., Bedareva O.M., Shenderyuk V.I. Justification of the recipe and technology for dried fishvegetable snacks based on thermomodified Baltic bream tissues. Journal of International Academy of Refrigeration.2020. No 1. p. 52-59. DOI: 10.17586/1606-4313-2020-19-1-52-59 (in Russian)

11. Ghaffari S., Hosseini S.V., Farhangi M., Boreiri M. The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads. Journal of Food Science and Technology (Iran).2021. Vol. 18, Iss. 111. Р. 117-129. DOI:10.52547/fsct.18.111.117

12. Oprea O.B., Sannan S., Tolstorebrov I., Claussen I.C., Gaceu L. Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread. Foods. 2024. Vol. 13, Iss. 698. P 1-18. DOI: 10.3390/foods13050698

13. Klyuchko N.Yu., Pozdnyakova D.A., Romazyaeva I.R., Kovaleva E.D. The use of fish protein in the technology of innovative bakery and flour confectionery products. Bulletin of the Astrakhan State Technical University. Series: Fisheries. 2022. No 3. pp. 98-105. DOI: 10.24143/2073-5529-2022-3-98-105 (in Russian)

14. Klyuchko N.Yu., Pozdnyakova D.A. Research on improving the technology of bakery products enriched with fish protein-mineral additive. News of KSTU. 2022. No 66. pp. 103-111. DOI: 10.46845/1997-3071-2022-66-103-111(in Russian)

15. Ershov P.S. Collection of recipes for bread and bakery products: Moscow, 2023. 244 p. (in Russian)

16. Pozdnyakova D.A., Klyuchko N.Yu. Studies on the enrichment of rye-wheat loaves with fish and dairy raw materials. Baltic Sea Forum: proceedings of the IX International Baltic Sea Forum: in 6 volumes, Kaliningrad, October 04-09, 2021. Vol. 4. Kaliningrad: KSTU, 2021. pp. 118-123. (in Russian)

17. Andreev A.N. Quality control of raw materials for baking production: textbook. manual. SPb.: SPbGUNIPT. 2005. (in Russian)

18. TR CU 021/2011. Technical regulations of the Customs Union “On the safety of food products” (as amended on November 25, 2022). Enter 2013.07.01. Moscow, 2011. 242 p. (in Russian)

Read the full article