Development of electro-biochemical technology for processing secondary fish raw materials and new types of products based on minced fish

• Published in: E3S Web of Conferences
• Main Authors: Chikisheva M.E., Kuprina E.A., Manuilov A.N., Yakkola A.N., Naumov I.A., Kabysh O.
• Format: Article in Journal/Newspaper
• Language: English; French
• Published: EDP Sciences 2020
• Subjects: envir; geo; atlantic cod
• Online Access: https://doi.org/10.1051/e3sconf/202016101095; https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/21/e3sconf_iceppPrague2020_01095.pdf; https://doaj.org/article/8db6dfcbc86a401ebd32a12266d7b86b

A new complex low-waste electro-biochemical technology has been developed for processing waste from cutting fish raw materials in the North-Western region (Atlantic cod, mackerel, herring and artificially grown trout) to produce nutrients with high yield and low degree of destruction - protein hydrolysates, as well as mineral precipitates, fat. The composition of the waste from cutting fish used for complex processing by the electro-biochemical method was investigated. The influence of the fishing season on the parameters of processing waste obtained from it was determined. The fractional composition of protein hydrolysates was studied. A comparative assessment of traditional enzyme preparations and preparations obtained by the electro-biochemical method as protein hydrolyzing components has been carried out. The process of obtaining an enzyme preparation from the insides of fish using catholyte and the process of enzymatic hydrolysis of secondary fish raw materials upon receipt of a protein hydrolyzate are investigated. The characteristics of waste processing equipment are given. The properties of nutrients were investigated and the feasibility of their use in the composition of fish products based on minced fish and mixtures for injecting fish fillets was shown. A formulation was developed and the organoleptic evaluation of minced products using the obtained protein hydrolysates was carried out.