E3S Web of Conferences 390, 02033 (2023) https://doi.org/10.

1051/e3sconf/202339002033
AGRITECH-VIII 2023

The use of non-traditional meat stuffing in

onigiri preparation
Alexey Belyaev1*, Galina Ryzhkova2, Olga Shvets2, Nadezhda Lebedeva2,
Tatyana Kanunnikova2, and Liudmila Kazakova2
1SouthwestState University, 94, 50 Let Oktyabrya str., Kursk, 305040, Russian Federation
2KurskState Agricultural Academy named by I. I. Ivanov, 70, Karl Marx Street, Kursk, 305021,
Russian Federation

Abstract. This paper considers the possibility to use various fillings –

smoked chicken breast fillet, lightly salted salmon with cottage cheese,
imitation crab meat and mayonnaise in the manufacture of rice balls
named “onigiri”, using porphyry algae, and their effect on the quality
indicators of the samples obtained. To achieve this goal, the samples of
onigiri rice balls prepared with the introduction of various types of
fillings were studied. In the Japanese cuisine recipe of the classic rice
ball instead of lightly salted salmon, which was a control sample,
smoked chicken fillet was introduced - sample 1, imitation crab meat
surimi and mayonnaise - sample 2, lightly salted salmon with cottage
cheese - sample 3. An organoleptic assessment of the quality indicators
of the rice sandwich showed that sample No. 3 with a filling of lightly
salted salmon and cottage cheese turned out to be the best. According to
the results of the experiment, it can be concluded that the introduction
of such a prescription component as imitation of crab meat and
mayonnaise into the recipe not only improves organoleptic
requirements, but also enriches the result product with the microelement
iron.

1 Introduction
The author Mary G. McDonald from Hawaiian university (Honolulu, Hawaii, the USA)
describes the development of the Japanese food market. Industrial “economic growth was
accompanied by an increase in the industrial production of foods, based on scientific,
mechanized and energy-intensive methods and sold as regional and national goods, paid
for hire” [1]. Demographic changes and food habits of the Japanese have increased and
restricted the sale of various foods over time, the consumption of processed foods and
frozen food products has grown along with the acceleration of the pace of life and the
expansion of labor force participation" [1]. Japan began to identify itself with the world
through products that expressed its national culture.
The main consumer products are rice, marine products, fish, algae of various types
consumed in food. Particular attention is paid to seaweed, which is an integral part of

* Corresponding author: [email protected]

© The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative
Commons Attribution License 4.0 (https://creativecommons.org/licenses/by/4.0/).
E3S Web of Conferences 390, 02033 (2023) https://doi.org/10.1051/e3sconf/202339002033
AGRITECH-VIII 2023

“regional cuisines around the world, especially in Southeast Asia and Polynesia, where
they have been a part of the daily diet for thousands of years” [2]. The author Ole G.
Mouritsen in his article notes that in Europe and America, there are a significant number
of coastal areas that have traditionally consumed seaweed, and in recent years there has
been an increased interest in the revival of seaweed cuisine, as well as the use of “seaweed
in simple modern dishes, as well as in molecular and modernist cuisines”. [2]. Nori
is made from porphyry seaweed. Nori is a popular, but at the same time expensive product
both in Japan and around the world, mainly due to the popularity of sushi culture all over
the world. Traditionally, Japanese dishes, including breakfast, comprise nori in one or
another form. Nori can also be cooked and stewed with soy sauce and sweet rice wine to
form a product, “nori tsukudani is like a thick and viscous paste that can be used as a
spice to boiled rice” [2]. Rodin J. and Mancuso J. note that the “craving for rice” may be
characteristic of Asian countries that consume rice, and that there is a significant “craving
for sushi” in Japan. “Rice was a food beloved only in Japan.” [3]
The benefits of the nori rice sandwich component are reflected in the works of many
researchers. Researchers Shogo Isaka, Takashi Kuda, in their works have shown the
antioxidant and anti-inflammatory activity of brown algae, including porphyry, capable
to restore iron and remove free radicals [4, 5]. Experiments conducted on rats showed that
seaweed was a good source of dietary fiber and improved the digestibility of protein and
minerals [6]. Tomoki Nishiguch and co-authors in their article provide data on products
using algae as a healthy and functional food of Japanese cuisine, and data on the protective
antitoxic porphyran effect isolated from algae. [7]. Researcher V. Romarns-Hortas and
co-authors in their investigation determine the iodine-containing protein in porphyry
algae [8]. Fahmida Sultana and her team cite in their review article the proved opinion
that algae are promising to provide various environmental, social and economic benefits.
Researchers express the opinion that “seaweed is an excellent source of nutritious
food for humans due to its low lipid content, high quantity of minerals, fiber,
polyunsaturated fatty acids, polysaccharides, vitamins and biologically active
compounds” [9]. Various “functional products for the food industry” are produced and
developed from algae [10]. To compensate for the effects of climate change, “seaweed
farms absorb carbon, reduce agricultural emissions, and provide raw materials for the
production of biofuels and livestock feed” [10]. Scientist Todor I. Todorov and his team
conducted a study of forty-six samples of algae presented on the US market, and found
out that algae accumulate necessary for humans a large amount of micro and
macroelements, but toxic elements were also found in them [11]. Author Isabel Goñi cites
research data on the effect of nori algae on the reduction of the glycemic index in
volunteers who took part in the experiment [12]. Researcher Shireen R.L. Flores and co-
authors conducted a comparative assessment of the content of such an important element
as iron in spinach and thirteen species of seaweed, but only nori and sea lettuce provided
more bioavailable iron than spinach [12]. Rochelle Embling with a group of scientists
conducted a “study of the acceptability for consumers of seaweed-based products in the
UK as an alternative to animal proteins” [13]. The authors found out that consumers
accept the possibility of using seaweed and determine their perspective when developing
future products [13]. I. López-López and a group of researchers cite data on the effect of
the addition of edible seaweed, including nori (porphyry) on the structure of fatty acids,
amino acid profile, protein index, “mineral content and antioxidant capacity in model
emulsion systems for meat with a low salt content, the adding of seaweed caused an
increase in the content of polyunsaturated fatty acids” [14]. Yaoyao Peng and co-authors
in their article give convincing arguments for the use of algae as an alternative source of
protein, since “animal proteins are good food sources of protein, but their production is
associated with high carbon emissions” [15].

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When studying the issue under consideration about the properties of the ingredients
included in rice sandwiches, no data was found on the study of the entire complex product
– a rice sandwich. There is no information about the use of other fillings for this dish,
except for the classic ones. The purpose of the research is to investigate the use of non-
traditional fillings in the manufacture of onigiri rice balls. The purpose has outlined such
tasks as the selection of components for recipes to create new types of onigiri rice balls
with various fillings, using traditional nori sheets. Prototypes of the resulting product
were examined according to quality indicators, the best samples were identified,
combining high organoleptic indicators with benefits for the health.

2 Materials and methods

2.1 Materials
In the classical Japanese version, onigiri dish includes rice balls or triangles with stuffing.
Salmon fish is traditionally applied as a filling. Rice for such balls should be fresh, and
the main taste is provided by the filling. In cooking the following fillings were used: sushi
rice, some lightly salted salmon, a nori sheet, rice vinegar “Mitsukan”, cottage cheese,
smoked chicken breast meat, imitation crab meat surimi, mayonnaise, some salt and
sugar.

2.2 Recipes of the samples investigated

Source products and recipes of the samples are given in the Table 1.
The weight of the result product is 100 grams.
Table 1. Recipes of samples (rice balls onigir).
Source Control sample Sample No.1 Sample No.2 Sample No.3
products
Spending source products and ingredients per 1 portion, g
Gross Net Gross Net Gross Net Gross Net
Sushi rice 35 70 35 70 35 70 35 70
Water 38.5 38.5 38.5 38.5 38.5 38.5 38.5 38.5
Salmon 42 30 - - - - 16 13
light salted
Nori sheet 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6
Food salt - - 0.1 0.1 0.1 0.1 0.1 0.1
Smoked - - 35 30 - - - -
chicken
fillet
Rice vinegar - - 10 10 10 10 10 10
"Mitsukan"
Sugar - - 9 9 9 9 9 9
Surimi crab - - - - 20 20 - -
meat
imitation
Mayonnaise - - - - 10 10 - -
Cottage - - - - - - 13 13
creamy
cheese
“Muletto”

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It was decided to use rice vinegar, salt and sugar as a dressing in the experimental
samples. Rice vinegar “Mitsukan” was taken as a necessary ingredient for making sushi.
Sugar gives a sweet taste to rice, being the main source material to make the onigiri rice
balls. Resulted from the experiments conducted during the selection of ingredients and
according to the ratio, the following formulations were selected, indicated below in
Tables 2, 3, 4. The weight of the result product is 100 grams.

2.3 Samples manufacturing technology

Rice for sushi was weighed, washed in running water to clear flushes. An EKSIRC – 5.5L
rice cooker was used. the ratio of water to rice was 1:1. Rice was boiled for 40 minutes at
a temperature 95-98 ° C. To prepare rice dressing were taken rice vinegar, sugar and salt,
all the ingredients were finally mixed with boiled rice.
Lightly salted salmon was cut into small cubes. The peeled fillet of smoked chicken
breast was diced. Imitation surimi crab meat was crushed and mixed with mayonnaise in
a ratio of 2:1, respectively. Sheets of dried nori seaweed were cut into strips: 3×7 cm.
The rice was compressed into a ball and formed into a triangle, pressed so that the rice
would not crumble. In the middle of the lower side of the triangle, a strip of nori leaf was
put with its rough side inside. The ready output product should weigh 100 grams.

2.4 Physical parameters of samples

The amount of dry source products, the mass fraction of moisture, the titrated acidity and
the hydrogen index of the samples were determined after manufacturing, according to the
methods described in AOAC (2000) [16]. The iron content in food was tested using a
spectrophotometer based on measuring the color intensity of a solution of a complex
compound of divalent iron with orthophenanthroline, with preliminary dry mineralization
of samples.

2.5 Organoleptical characteristics of samples

According to organoleptic parameters, onigiri must meet the requirements specified in
the table (Table2). The evaluation of the organoleptic properties of the samples was
carried out by the experts applied organoleptic methods [17].
According to organoleptic indicators, onigiri must meet the requirements specified in
the table (Table 2).
Table 2. Onigiri organoleptical indicators.
Parameter Characteristic
Shape a regular triangular shape according to this type of product;
without any damage.
Colour corresponds to the grade of used rice groups, without extraneous
inclusions and stains.
Sectional view the sandwich does not disintegrate, the filling is spread equally
between the layers of rice.
Taste and smell are corresponding to the product name and the components included in
the composition, without any side impurities and discrediting signs.

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3 Results and discussion

Based on the given above information, the organoleptic parameters of onigiri rice balls
samples were evaluated. Control sample with the shape of a regular triangle and rounded
corners, has a color characteristic of the rice variety that is used in cooking. The surfaces
are smooth, there are no cracks and no visible sticking filling. The nori sheet is attached
to the lower side of the triangle. The smell is fresh, it is of rice, there is also some smell
of algae, when the aroma of salmon, being ataken as a filling, is not felt. When being cut,
the rice falls out. Salmon is cut into small pieces, lies in a neat layer, does not fall out of
the sandwich. The aroma of salmon and other ingredients is felt on the cut. The taste is a
little bland, the rice does not have enough power, but it goes well with the filling. The
taste of the added filling is pleasant, no extraneous tastes or impurities were detected.
Sample 1, Figure 1a – rice ball onigiri with smoked chicken fillet looks corresponding
to this type of cookery product, it has the correct shape of an equilateral triangle.
The filling is not visible behind the rice, it does not stick out. In the middle of one side
a sheet of nori for the convenience of eating a sandwich is attached. The color corresponds
to the variety of the selected rice, it is white, it does not contain spots of extraneous color.
The smell corresponds to the source products, due to the nori sheet, the smell of seafood
and seaweed prevails. You can feel the sweet aroma that is obtained by using a special
rice dressing, and you can also smell smoked chicken filling. When dividing a sandwich
with a knife, the filling is slightly poured out. The consistency of the rice is dense, it does
not stick to the hands, the product is well molded. The filling is sufficiently crushed. The
taste corresponds to this product and the raw materials used. The rice is sweet due to the
dressing, a pleasant combination of flavors with smoked chicken, filling is not dry,
substantial. There are no extraneous tastes and odors, no crunch and impurities were
detected. Sample 2, Figure 1b – onigiri with imitation crab meat and mayonnaise. A
triangle of regular shape with smooth sides, a strip of nori sheet is glued in the middle.
The color corresponds to boiled rice, without color additives, the filling does not break
through and does not color the rice. The smell is sweet with the aroma of algae. The smell
of the filling is not felt. When cut, the filling does not fall out, it holds its shape well. The
flavor on the slice corresponds to the filling used in this sandwich. Rice does not stick to
your hands, it is cooked well, soft enough, is not dry. The taste is sweet due to the rice
sauce used. There are no extraneous tastes and odors. Sample 3, Figure1c – onigiri rice
ball with slightly salted salmon and cottage cheese has the shape of a regular equilateral
triangle with a strip of nori in the middle of one side. The filling does not stick out. The
smell of rice and fish is a little sweet. Rice does not stick to your hands, keeps its shape
well. In the section, the filling does not fall out. In the section there is a smell of cottage
cheese, a faint aroma of salmon. The color of the filling is slightly pink because of salmon.
The combination of filling and sweet rice is delicious. There are no extraneous tastes and
crunch. onigiri rice ball is tender and juicy, the aftertaste is fishy, but pleasant.

Sample No.1 a Sample No.2 b Sample No.3 c

Fig. 1. Onigiri balls samples.

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The quality of the finished rice balls of onigiri was evaluated according to the
following physico-chemical indicators: the mass fraction of ash content, the amount of
dry material, the mass fraction of moisture, titrated acidity, hydrogen index and the
amount of iron in the product. The physico-chemical indicator of the amount of dry
substances determined by the standard method meets the standards. All results correspond
to the values allowed for this type of product and the features of the source products.
Sample 3 contains the largest amount of dry substances 24.33% of all tested samples, the
lowest result was shown by sample 2 - 4.435% compared to sample 1, dry substances of
which are equal to 20.47% and control sample – 22.75%. Next, the mass fraction of
moisture of ready-made rice balls of onigiri was determined. The conducted studies
proved that the largest mass fraction of moisture in sample 2 is 87.25%, and the smallest
in sample 3 is 75.67 %.
According to the research, the highest acidity has a sample of 3 – 12.8 ° T, the lowest
control sample – 5.55 ° T.
The priority parameters were the amount of dry matter, the mass fraction of moisture,
titrated acidity and hydrogen index, the results are presented in the table (Table 3).
Table 3. Physical parameters of samples
Samples Name of indicators
Control Sample Sample 1 Sample 2 Sample
3
Mass fraction of dry 22.75 20.47 12.75 24.33
substances, %
Mass fraction of moisture, % 77.25 79.53 87.25 75.67
Titrated acidity, deg 5.55 11.52 8.96 12.8
The hydrogen index 5.12 4.59 4.21 4.86

After the analysis of iron content in the samples, the following data were obtained,
they are presented in Figure 2.

Fig. 2. Iron content in the onigiri samples.

Data on the iron content in the considered samples are presented in the table (Table
4).
Table 4. Iron content in the onigiri samples.
Sample Sample name Iron content, mg/100g
Number
Control Classic rice ball with lightly salted salmon 0.755
1 Rice ball with smoked chicken fillet 0.98
2 Rice ball with imitation crab meat 6.04
3 Rice ball with salmon and cottage cheese 4.05

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Iron in combination with protein, vitamins, chlorophyll and silicic acid stimulates
carbohydrate and protein metabolism, which is accompanied by an increase in the tone of
the cardiovascular, respiratory and other body systems, contributes to an increase in the
hemoglobin content in the blood and the number of red blood cells [18, 19]. Based on the
daily needs of the human body in iron, the most suitable for consumption is a rice ball of
onigiri with imitation crab meat, followed by a sample with salmon and cottage cheese.
An insignificant amount of iron is contained in onigiri stuffed with smoked chicken fillet,
and even less in a classic salmon sandwich.

4 Conclusions
According to the results of this work, the rice sandwich in 3 samples was considered. So,
it has been revealed that the best according to organoleptic indicators was sample No. 2
with a filling of imitation crab meat and mayonnaise as well as sample No. 3 with a filling
of lightly salted salmon and cottage cheese. Testing researches on physical and chemical
parameters were also carried out. In terms of iron presence the best sample has been
sample No.2. Summing up these results, the research has proved that the rice balls with
stuffing correspond to the indicators of normative documents.

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