The use of mussel concentrate in sauce technology
Olga Bityutskaya, Lyubov Bulli, Nataliya Mazalova
Abstract
The paper presents the results of the development of a recipe formula for the mussel sauce based on a protein- carbohydrate concentrate from Mytilus galloprovincialis Lam., produced in the process of enzymatic hydrolysis and recommended for use in therapeutic and prophylactic nutrition. However, due to the fact that the concentrate has a specific flavor, the authors proposed to expand the scope of the concentrate as a food seasoning. It is proposed, in addition to the protein-carbohydrate concentrate, to introduce the following ingredients: honey, granulated sugar, dried ginger, garlic, wine vinegar, refined olive oil, water, and thickener−sodium alginate E401 in.the formula of the mussel sauce. It was tested the addition of dried sprouts of the green algae Ulva rigida C. Ag. into the composition of the sauce. The algae were grown according to technology developed by the authors for this species of macrophytes. U. rigida additionally enriches mussel sauce with polysaccharides, dietary fiber, minerals, in particular iodine. All the ingredients are taken in certain ratios, which allow to balance the taste of the protein-carbohydrate concentrate, giving new sweet and sour flavoring notes, and also to reduce the salt content.