What is not added to the sausage…
Sausage with jellyfish
Scientists of FEFU and Nihon University will create new food products from algaeMarina Galkina, IA "East of Russia"
Scientists from Nihon University (Japan) visited the campus of the Far Eastern Federal University. The main purpose of the visit of Professor Juro Hiromi and Associate Professor Yasiyoshi Torii is to discuss the implementation of the joint project "Kelp Project" on the use of brown algae in the production of new food products. From the Russian side, scientists from the School of Biomedicine and the School of Natural Sciences of the FEFU, as well as the Institute of Marine Biology of the Far Eastern Branch of the Russian Academy of Sciences participate in the project.
"This is a long-term project "Kelp Project", designed for 9 years – three stages, each for three years. The Japanese were interested in our scientific developments, and they themselves contacted us through the consul and offered to sponsor these developments," shared with EastRussia.ru Doctor of Biological Sciences, Professor, Deputy Director of the School of Biomedicine of the Far Eastern Federal University, Head of the Department of Biotechnology and Functional Nutrition Tatiana Kalenik.
The implementation of the joint project includes the expansion of the use of ecological food products based on brown algae in Russia, the study of new nutritional properties of algae, including in relation to the prevention of various diseases. In the future, it is planned to organize the production of new ecological food products.
Representatives of Nihon University met with the Vice-Rector for International Relations of FEFU Vladimir Kurilov. He stressed that the university expects a positive outcome from combining the experience of Russian and Japanese scientists who have already achieved good results in the use of algae in food products.
FEFU hosted a presentation of the achievements of biotechnologists of the School of Biomedicine. On the basis of the laboratory of biotechnology of food substances and BAS, a tasting of innovative food products using brown algae, marine hydrobionts, Russian wild plants and BAS of marine origin took place. Salads from marine hydrobionts with kelp, sausage products with the addition of jellyfish, bakery products, dairy sausages, meat pates, sauces and desserts with additives from brown algae, cucumaria and kelp were presented at the FEFU.
"We have been doing algae for a long time. When TSEU (Pacific State University of Economics) existed, with the Institute of Food Technologies we made a lot of products from kelp, ranging from bread to confectionery, in particular, we cooked jam with the addition of kelp, bakery products, laid kelp in various emulsion systems, prepared mayonnaise or low–calorie sauces," T.Kalenik said..
She shared that the interest in kelp arose because it contains a lot of soluble fiber in the form of alginates – polysaccharides, which are very useful for health. These alginates have good water-binding properties and form gels, so they can stabilize food systems (which is important for production). They strengthen the immune system, antimicrobial and antifungal properties are known. Due to their adsorbing properties, they purify the body by retaining various toxic elements – heavy metals (lead, cadmium, arsenic, mercury) and water-soluble poisons (for example, cyanides). Kelp has a large list of useful qualities that have been studied by Far Eastern scientists for a long time, however, the useful list continues to be replenished.
With the addition of seaweed, FEFU even learned how to make desserts. "Yes, it's really exotic, because no one releases anything like this. Firstly, we make fillings: cranberry-pear, cranberry-apple and oranges and dried apricots. In the manufacture of bakery products, there is such a problem – the leakage of the filling from the pies. Alginates from algae have a gel-forming and stabilizing effect, so that the filling holds well inside. In Croatia, our graduate student received a diploma for the best product when she presented her low–calorie (unlike, for example, creams and condensed milk) fillings from natural products," T.Kalenik said.
In addition, the FEFU created chocolates with marzipan, which also used algae. This development will be put into production by Primorsky Confectioner. In the famous seaside sweets "Bird's Milk", the recipe contains agar-agar, a product made from seaweed, which gives them a surprisingly delicate taste that differs from analogues throughout Russia.
FEFU actively cooperates with the food production association "Nikolsk", which is located in the city of Ussuriysk, where the idea of using algae was positively received. Now the company is making a line of sausage products (sausages) using seaweed. "We did not turn the seaweed into powder, but used its whole pieces, they are visible on the cut of the products. The chief technologist of the company Natalia Mikheeva is currently making the standard of the enterprise and in the near future they will put them into production. Tastings have already been held twice, where the sausages have received only positive reviews. Do not forget that the addition of seaweed reduces the cost of products (sausages) by about 15-30%," T. Kalenik said.
In September, Nihon University staff will come to FEFU again. It is planned to hold a Seaweed Festival. In 2015, FEFU employees will pay a return visit to Nihon University to agree on joint scientific publications, as well as the establishment of production of their products in Primorsky Krai, and our products will enter the Japanese market.
"By the way, at the last meeting, the Japanese said that they mainly use algae from the USA. Therefore, they were glad to learn that algae are cultivated in Primorsky Krai, and they can be purchased much closer," T. Kalenik said.
Portal "Eternal youth" http://vechnayamolodost.ru04.07.2014