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Анотація
У статті висвітлюються актуальні аспекти виробництва, контролю якості та безпечності крабових паличок, що є популярним продуктом з сурімі на українському та світовому ринках. У статті наведено основні історичні моменти та причини появи такого асортименту, як імітована продукція. Описано технологічний процес виготовлення сурімі, який є концентрованим рибним білком, та його перетворення на імітований продукт. У статті приділено увагу основним проблемам виробництва імітованої продукції, пов’язаними з відсутністю традиційних сировинних джерел для виробництва сурімі, необхідністю розробки технологій переробки у фарш сурімі вітчизняних сировинних джерел. Проаналізовано ключові етапи технології, включаючи вибір сировини (рибної та нерибної), вдосконалення рецептур та методів обробки для покращення гелеутворюючої здатності і сенсорних характеристик продукту. Особливу увагу приділено екологічним аспектам виробництва, зокрема, пошуку способів зменшення споживання води під час промивання фаршу, що є важливим для сталого розвитку галузі. Розглянуто питання безпечності харчових продуктів, зокрема застосування «бар'єрних технологій» та біоконсервантів для збільшення терміну придатності та запобігання росту патогенних мікроорганізмів, таких як Listeria monocytogenes. Показано, що застосування натуральних консервантів, зросте в майбутньому, що визначається зростанням споживчого попиту на органічні, свіжі та харчові продукти тривалого терміну зберігання. Наведено приклади інноваційних рішень, включаючи використання їстівних плівок та перспективність 3D-друку для створення продуктів із сурімі. Стаття підкреслює, що сучасні тренди в харчовій промисловості, такі як «натуральність» і «чиста етикетка», вимагають постійного удосконалення технологій виробництва. Це сприяє не лише задоволенню зростаючого попиту на якісну та безпечну продукцію, а й ефективному використанню білкових ресурсів, що є важливою проблемою сьогодення.
Ключові слова:
крабові палички, технологія, сурімі, безпечність, якість, білки, гелеутворююча здатність, сенсорний аналіз
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Як цитувати
Манолі, Т., Суханов, А., Мирошніченко, О., & Баришева, Я. (2025). НАУКОВІ АСПЕКТИ ВИРОБНИЦТВА ІМІТОВАНОЇ РИБНОЇ ПРОДУКЦІЇ. Scientific Works, 89(1), 135-146. https://doi.org/10.15673/swonaft.v89i1.3244
Розділ
Статьи
Посилання
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3. Marques, António, et al. (2010). Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications. Journal of Food Composition and Analysi,23(3), 230-237.
4. Omotoso, O. T. (2005). Chemical composition and nutritive significance of the land crab, Cardisoma armatum (Decapoda). African Journal of Applied Zoology and Environmental Biology. 7, 68-72.
5. Spindler-Barth, Margarethe. (1976), Changes in the chemical composition of the common shore crab, Carcinus maenas, during the molting cycle, Journal of comparative Physiology. 05(2), 197-205.
6. Sato, Maki. (2025). Centennial companies in Japan: Ethical strategies for sustainability and well-being. Sustainable Transformation and Well-being: The Role of Business for Individual and Collective Flourishing. Cham: Springer Nature Switzerland, 45-66.
7. Gueneeugues, P. (2021). Surimi market update. 16th Surimi Industry Forum Webinar (Nov 30), Jae Park Surimi School.
8. Bashir, K.M.I., Kim, J.S., An, J.H., Sohn, J.H. & Choi, J.S. (2017). Natural food additives and preservatives for fish-paste products: A review of the past, present, and future states of research. J. Food Qual. 9675469.
9. Park, J.W. (2005). Surimi seafood: products, market, and manufacturing. In Park, J.W. (Ed). Surimi and Surimi Seafood, p. 375-433. Boca Raton: CRC Press.
10. Martín‐Sánchez, A. M., et al. (2009). Alternatives for efficient and sustainable production of surimi: A review. Comprehensive reviews in food science and food safety. 8(4), 359-374.
11. Yingchutrakul, Manatsada, et al. (2022). Asian carp, an alternative material for surimi production: Progress and future. Foods. 11(9), 1318.]. j.1541-4337.2009.00087.x20220411-1-v09mt4-libre.pdf (d1wqtxts1xzle7.cloudfront.net).
12. Navarro, C. (2007).Tecnolog´ ıa de los productos gelificados. In: Perez Alvarez JA, Fern´ andez L´ opez J, Sayas Barber´ a E, editors. Industrializaci ´ on de productos de origen animal. 3rd ed. Alicante, Spain: Univ. Miguel Hern´ andez. p 139–159.
13. Chakma, S. (2025). Evaluation of Quality and Shelf Life of Tigertooth Croaker (Otolithes ruber) Fish Balls During Refrigerated Storage Condition (Doctoral dissertation, Faculty of Fisheries, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225, Bangladesh). Black binding - Suchita.pdf (cvasu.ac.bd)
14. Pambuk, S. (2007). Rozrobka malovidkhodnoyi tekhnolohiyi pererobki aterini chornomors`koyi [Dis. na zdobuttya stupenya kand. tekhn. nauk, ONAKhT]. ONAKhT.
15. Slobodianiuk, N. M., et al. (2019).Vplyv medu naturalnoho na pokaznyky bezpechnosti rybnykh preserviv i past // Scientific JournalAnimal Science & Food Technologies. 10(1), 40-47.
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