mkgtuНовые технологии / New technologiesNew Technologies2072-09202713-0029МГТУ10.47370/2072-0920-2023-19-3-14-26mkgtu-677Research ArticleПИЩЕВЫЕ СИСТЕМЫ И БИОТЕХНОЛОГИЯ ПРОДУКТОВ ПИТАНИЯ И БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВFOOD SYSTEMS AND BIOTECHNOLOGY OF FOOD AND BIOACTIVE SUBSTANCESРациональное использование прудовых рыб поликультурного выращивания – вектор развития производства высококачественных рыбопродуктовEfficient use of multiculturally cultivated pond fish is a vector for the developmentи of the production of high-quality fish productsАнтиповаЛ. В.AntipovaL. V.

Людмила Васильевна Антипова, доктор технических наук, профессор, заслуженный деятель науки РФ, профессор кафедры технологии продуктов животного происхождения, главный научный сотрудник

проспект Революции, д. 19, г. Воронеж 394036

Lyudmila V. Antipova, Dr. Sci. (Eng.), Professor, Honored Scientist of the Russian Federation, Professor of the Department of Technology of Animal Products, а Chief Researcher

19 Revolution Avenue, Voronezh 394036

ПоповЕ. С.PopovE. S.

Евгений Сергеевич Попов, доктор технических наук, профессор, заведующий кафедрой сервиса и ресторанного бизнеса

проспект Революции, д. 19, г. Воронеж 394036

Evgeniy S. Popov, Dr. Sci. (Eng.), Professor, Head of the Department of Service and Restaurant Business

19 Revolution Avenue, Voronezh 394036

e_s_popov@mail.ruФГБОУ ВО «Воронежский государственный университет инженерных технологий»РоссияFSBEI HE «Voronezh State University of Engineering Technologies»Russian Federation2023041220231931426Copyright © Антипова Л.В., Попов Е.С., 20232023Антипова Л.В., Попов Е.С.Antipova L.V., Popov E.S.This work is licensed under a Creative Commons Attribution 4.0 License.https://newtechology.mkgtu.ru/jour/article/view/677

Привлечение новых сырьевых источников опирается на имеющийся опыт применения рыб внутренних и внешних водоемов страны в питании, включая моря, океаны, реки, озера и искусственные водоемы.

Цель работы состоит в обосновании условий и создании высококачественных рыбопродуктов широкого потребительского спроса на основе продуктов разделки веслоноса. Объектом исследования служила свежая и охлажденная рыба веслонос американский, выращенная в условиях поликультуры совместно с толстолобиком в течение 2 лет, а также разработанные рыбопродукты, выработанные в лабораторных условиях. Обобщение имеющейся информации и результаты проведенных исследований позволяют выделить рыбу веслонос как высокоценный сырьевой ресурс для производства высококачественных рыбопродуктов. Веслонос является технологичной рыбой – отсутствует чешуя, мелкие реберные и межреберные кости, хорошо развита мышечная ткань, а также свойственно быстрое наращивание массы рыбы. В мясе и печени веслоноса содержатся все незаменимые аминокислоты и биологически активные вещества, следовательно, данные сырьевые источники обладают существенным потенциалом в удовлетворении физиологических потребностей организма, а также обладают высокой перевариваемостью на уровне 90 и 92% соответственно. Реализация разработанной программы оптимизации позволила создать рецептурно-компонентные решения новых рыбопродуктов: котлет мясорыбных, паштета и консервов. В ходе определения качества, пищевой и биологической ценности установлены технологические, потребительские и качественные преимущества разработанных продуктов, созданных на основе сырьевых комбинаций продуктов разделки прудовых рыб, выращенных в условиях поликультуры. Рекомендованы модифицированные технологические схемы производства, проведена их апробация.

Attracting new raw material sources is based on the existing experience of using fish from the national internal and external water bodies in food, including seas, oceans, rivers, lakes and artificial reservoirs. The purpose of the research is to substantiate the conditions and create high-quality fish products for wide consumer demand based on paddlefish processed product. The object of the research is fresh and chilled American paddlefish grown in polyculture conditions together with silver carp for 2 years, as well as developed fish products produced in laboratory conditions. A generalization of the available information and the results of the research allow us to identify the paddlefish as a highly valuable raw material resource for the production of high-quality fish products. The paddlefish is a technologically advanced fish; it lacks scales, has small costal and intercostal bones and well-developed muscle tissue, and is able to increase the mass rapidly. Paddlefish meat and liver contain all the essential amino acids and biologically active substances. Therefore, these raw materials have significant potential in satisfying physiological needs of the body, and also have high digestibility at the level of 90 and 92%, respectively. The implementation of the developed optimization program has made it possible to create recipe-component solutions for new fish products: meat and fish cutlets, pate and canned food. In the course of determining the quality, nutritional and biological value, technological, consumer and quality advantages of the developed products, created on the basis of raw material combinations of pond fish cutting products grown in polyculture conditions have been established. Modified technological production schemes have been recommended and tested.

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The authors declare that there are no conflicts of interest present.