CAVIAR JUICE: SOURCES, PROPERTIES AND APPLICATION
At industrial processing of caviar raw materials one of the main by-products, which are formed at the stage of the salination of caviar, are its internal contents - juice. One of the problems of juice formation is loss of durability and elasticity of caviar shell under the influence of autolysis and also violation of its integrity in the course of long jolting and other mechanical influences, when pushing hard roe through a sieve. Thus there is an efflux of dense, sticky liquid - caviar juice that represents the real technological losses. Picking up and rational processing of caviar juice will allow to increase an output of the finished caviar product and to expand the range of the products of the wide consumer demand. The mass output of the juice in the experiments (2 samples) is 8 to 12 % of the mass of the whole caviar that speaks about expediency and prospects of its further use in the technologies of creation of the food products of multicomponent structure containing various functional and metabolic ingredients. The researches of the chemical composition of caviar juice have showed that it contains 17.79- 38.82 % of proteins and 4.67-8.13 % of fat. Ratio of amino acids in comparison with a standard of FAO demonstrates that in a human body amino acids of caviar juice are capable to be utilized approximately for 65 % ( U = 0.64-0.67). The indicator of the comparable redundancy, characterizing the total mass of non-utilized amino acids in such quantity, which is equivalent to their potentially utilized content 100 g of protein standard, makes 35.44-35.46 %. Maximum biological value caviar Juice was 73.73 %. The samples of the caviar juice contain a full set of vitamins that confirms a high nutrition value of this product, thus the daily need of a human body for vitamins and mineral substances approximately for 20 % is satisfied. Thus, caviar juice is a source of full-fledged protein, fat and extractive substances and can be the most important factor of the food defining health of the population.