Вестник МГТУ. 2020, Т. 23, № 3.

Шокина Ю. В. и др. Изучение реологических свойств гелей на основе бульона из хрящей ската. 40 о а 15 4= 3 10 т 5 0 0,5 1 1,5 2 2,5 3 Mass fraction o f gelatin, % Fig. 6. Results o f determination o f SE CSB from Thorny Skate cartilage with the addition o f food gelatin: blue - control; red - broth with gelatin Рис. 6. Результаты определения СЭ ХСБ из хрящей ската звездчатого с добавлением пищевого желатина: синяя линия - контроль, красная линия - бульон с желатином Analysis o f the data presented in the figures showed that the addition o f food gelatin in concentrations from 0.5 to 5.0 % increases the density, kinematic and dynamic viscosity o f CSB (in the figures up to 3.5 % MD gelatin) from the cartilage, which should have a positive effect on the consumer properties o f gelled fish culinary products. Thus, the kinematic viscosity o f broth with a maximum concentration o f food gelatin o f 3.0 % in the studied range is more than 8 times higher than that o f broth with a minimum concentration o f gelatin o f 0.5 %. At the same time, the increase in the broth density in the specified range is only slightly more than 1 % (1.09 %). The calculated dynamic viscosity increases by more than an order o f magnitude in the range from the minimum (0.5 %) to the maximum (3.0 %) concentration o f food gelatin in the broth. However, as the experiment showed, the addition o f food gelatin in various concentrations to CSB practically does not affect their emulsifying ability and the index o f emulation resistance. Figs 5 and 6 show that changes in the EC and ES parameters o f broths fluctuate slightly with changes in the concentration o f food gelatin - within the margin o f error o f the experiment. The obtained data on changes in the rheological properties o f CSB when adding food gelatin should be correlated with data on the properties o f gels based on them. Table 1 shows the results o f determining the strength o f gels based on CSB from thorny skate cartilage with different concentrations o f added food gelatin. The study was conducted on the valent device. This technique is based on pushing the gel layer with a mushroom-shaped nozzle o f a known contact area until the surface layer breaks, and determining the final load mass (Antipova et al., 2004). Table 1. The results determine the strength o f gelatin gels based on HSB o f Thorny Skate cartilage Таблица 1. Результаты определения прочности желатиновых гелей на основе ХСБ из хрящей ската звездчатого Concentration o f gelatin, % Gel strength, g/sm gelatin gels based on CSB control (gelatin gels water-based) 0 no gelation - 0,5 less than 101.5 less than 101.5 1 less than 101.5 less than 101.5 1,5 less than 101.5 less than 101.5 2 101.5 less than 101.5 3 117.9 132.0 4 137.7 143.8 5 167.7 160.6 308