Studying the chemical composition and energy value of a mixture of roe films and caviar of a series of freshwater fish

It is obvious that secondary raw materials resulting from the industrial processing of partial fish species, in particular, the roe film-caviar complex, can be widely used for the production of various food products, including functional ones. There is an obvious need to conduct research on the chemical composition of the roe film-caviar complex of silver carp, carp, pike perch and catfish, which will allow us to adequately evaluate rational approaches to the production of phospholipid and protein products from them that are in demand on the market. The purpose of the research was to study and analyze the chemical composition and energy value of the roe film-caviar complex of silver carp, carp, pike perch and catfish in order to extract valuable substances from it. Data on the total lipid content in the roe film-caviar complex of pike perch and catfish are practically not provided, however, the indicators for catfish eggs and those obtained experimentally almost coincide, but for pike perch there are differences. The identified concentrations of total protein in the composition of the studied caviar make it possible to recommend its use in the technology of protein isolates and textures. The total content of minerals (ash) in the roe film-caviar complex is higher than in fish meat, and averages 1.5...2.0%. The results obtained for determining the mass fraction of ash in the roe film-caviar complex of silver carp, carp, pike perch and catfish can be considered quite satisfactory. Analysis of data on the chemical composition and energy value of the roe film-caviar complex of silver carp, carp, pike perch and catfish, which according to morphological characteristics correspond to the IV stage of maturity, shows that in terms of the chemical composition these products belong to high-protein raw materials, while the caviar of all of the above fish, except, perhaps, pike perch, it also belongs to fatty raw materials, while the calculated energy value does not allow this raw material to be classified as dietary.

1. Lakiza N.V. Food analysis. Ekaterinburg: Ural State University; 2015.

2. Humidity analyzers MX-50 [Electronic resource]. Access mode: https://medpribori.ru/_mod_files/ce_images/eshop/manuals/analiz_vlazh/aanddmf50.pdf (Date of access: 17.06. 2023).

3. Kurkotilo V.N., Vasilyeva Zh.V. Resource-saving technology for processing lipid-containing waste from the fishing industry. Bulletin of the Murmansk State Technical University. 2017; 20(3): 609-618.

4. Samoilova D.A., Tsibizova M.E. Secondary resources of the fishing industry as a source of food and biologically active additives. Bulletin of Astrakhan State Technical University. Series: Fisheries. 2015; 2: 129-136.

5. Kozin A.V. et al. Establishment of metrological parameters of the method for measuring the mass fraction of protein by the Kjeldahl method in food fish products. Food systems. 2021: 239.

6. Yakovleva D.A. Methods for determining total proteins in meat and meat products. In the world of scientific discoveries. 2019: 430-433.

7. Menchinskaya A.A., Lebskaya T.K. Nutritional and biological value of silver carp caviar. Bulletin of science and education of the North-West of Russia. 2015; 1(1): 136-142.

8. Polikarpova V.E., Aleksanyan I.Yu., Arabova Z.M. et al. Determination of thermal technical parameters of carp caviar as an object of freezing and a source of lecithin. Food industry. 2022; 7(4): 25-35.

9. Uglova N.Yu., Mukatova M.D. Roe film of small fish species as a potential raw material for the production of food protein products. Proceedings of VNIRO. 2019; 176: 72-80.

10. My healthy diet. Chemical composition of food products [Electronic resource]. Access mode: https://health-diet.ru/ (Access date: 17.06. 2023).

11. Lebskaya T.K., Menchinskaya A.A. Comparative characteristics of the nutritional value of some fish caviar. Bulletin of science and education of the North-West of Russia. 2015; 1(2): 91-97.

12. Bykova V.M., Belova Z.I. Handbook of refrigerated fish processing. M.: Agropromizdat; 1986.

13. Dolgopolova N.V., Manshin A.A. On the question of the nutritional value of fish meat. Regional news-letter. 2016; 3(4): 46-47.

14. Carbohydrates in fish – fact or fiction [Electronic resource]. Access mode: https://ru.anyquestion.info/a/mify-o-rybe-pravda-ili-vymysel-uglevody-v-rybe-fakt-ili-fiktsiya (Access date: 17.06.2023).