Combined deodorization of dry protein products from secondary fish raw materials

Introduction. The fish processing industry annually produces a significant amount of secondary raw materials – caviar and roe complex, liver, and other organs of ordinary fish species. This raw material is a promising source for obtaining valuable food ingredients, including fractionated lecithin and isolated protein products. However, their widespread use is limited by the presence of a persistent fishy odor, which significantly reduces the organoleptic properties and consumer appeal of the final product. The goal of the research was to investigate the mechanisms of formation of volatile compounds responsible for the undesirable odor in dried catfish liver and raffinate after the extraction of lecithin-containing substances from fish roe, as well as to develop an effective and cost-effective deodorization method. The objects and methods of the research were dried catfish liver and raffinate after lecithin extraction. The paper provides a comparative analysis of physicochemical deodorization methods, including treatment with organic acids and natural antioxidants. Volatile compound concentrations were determined using gas chromatographymass spectrometry. The results and discussion. The research confirmed that the main sources of undesirable odors were three groups of volatile compounds: nitrogenous (trimethylamine, ammonia), carbonyl (hexanal, nonanal), and sulfur-containing (dimethyl sulfide, methyl mercaptan). A comparative analysis substantiated the effectiveness of combined treatment with organic acids and natural antioxidants. Experiments confirmed that a combination of 1% citric acid and 0.3% rosemary extract reduced trimethylamine content by 70%, hexanal by 45%, and improved organoleptic properties by 3 points. Conclusion. The proposed method is technologically feasible, does not require significant capital investment, and can be recommended for the implementation in the food industry. It opens up prospects for expanding the use of secondary protein products in the production of food ingredients with improved organoleptic properties.

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