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BALTIC SPRAT (SPRATTUS SPRATTUS BALTICUS) AS A RAW MATERIAL FOR DEVELOPING -ANCHOVY- ANALOGUE
Abstract
Baltic sprats, being one of the primary fishing objects of the Baltic Sea, are primarily used for canned and spiced fish production. Given the ability of sprats to ripen in salt, the current study looks to obtain sprat-based products implementing the technological scheme similar to the production scheme of anchovies in oil and anchovy pastes popular on the European market. As part of the preliminary work, the technochemical composition of the Baltic sprat and that of the European anchovy (Engraulis engasicholus) was compared. In addition to the natural biochemical properties, significant differences are the size and mass characteristics of sprat and its increased lipid content, which emphasise the requirement for considerable changes in the traditional technology. Data on the physicochemical parameters of commercial batches of anchovy fillets in oil and anchovy pastes available on the European market (Spain, Italy, Austria, Germany, and Poland) is presented to evaluate the possibility of obtaining analogue products from sprats. The evaluation demonstrates that there are particular challenges for a close reproduction of the taste and aromatic properties of salted anchovy in sprat products; however, this does not preclude the appropriateness of adopting this technology as a prototype.
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References7
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