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Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Brazhnaia I. E., Derkach S. R., Uskova I. V., Poteshkina V. A., Borovinskaya E. V., Inyukina M. V., Mordasova A. A.
Justification of the possibility of using minced fish meat and bones from cod fish species for food purposes

In today's food market and growing interest in the sustainable use of natural resources, the need to identify and introduce new sources of protein and bioavailable minerals into industrial production is becoming increasingly important. One promising area in this field is the use of minced fish meat and bones obtained from codfish, such as cod, haddock, and others. This study examines the chemical composition and physicochemical properties of minced fish meat and bones from codfish, as well as its use as a raw material for the production of semi-finished fish products. Studies have been conducted to determine the chemical composition of the minced fish meat, its calcium content, and its volatile nitrogen (VNO) content, as well as microbiological analysis using standard methods. The amino acid composition of the minced fish meat and bones has been studied using capillary electrophoresis with the "Kapel" system, and a comparative analysis has been performed with the composition of minced fish from codfish. It is established that minced fish meat and bone is comparable in chemical and amino acid composition to minced cod fish and may be a promising raw material for the production of semi-finished fish products. The shelf life of minced fish meat and bone during refrigeration storage has been determined based on analyzing the dynamics of microbiological indicators and physicochemical characteristics. The study highlights the practical feasibility of using minced fish meat and bone as a source of protein and other beneficial compounds within a rational approach to fish processing for the stable operation of fish processing plants.

(in Russian, стр.9, fig. 1, tables. 5, ref 7, AdobePDF, AdobePDF 0 Kb)