Perspectives of deep processing technology applying of pond fish

Omelchenko, Oleksandr and Омельченко, Олександр Володимирович and Apanasenko, A. I. and Апанасенко, А.І. (2018) Perspectives of deep processing technology applying of pond fish. Обладнання та технології харчових виробництв (2(37)). pp. 59-65. ISSN 2079-4827

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Abstract

The technology of waste-free processing of pond fish is proposed. The data on the output of the anatomical parts of pond fish during its processing are given. An integrated processing scheme for large fish has been developed. The inexpediency of applying the proposed scheme for processing small fish is determined, since a decrease in the proportion of muscle tissue and bone growth leads to an increase in the complexity of processing small fish. A scheme has been developed, which allows the use of small fish for the production of semi-finished products and products from fish mass. The nutritional value of all anatomical parts of fish is established in order to determine the directions of their use. Recommendations on application directions of anatomical parts for organization of full and deep transformation of pond fish are given. Experimental studies have been carried out to identify the ultrasonic effect at the preprocessing stage to the output of extractive components in the manufacture of broths technologies. It has been established that the use of ultrasonic vibrations makes it possible to reduce the duration of heat treatment by up to 25 % and to obtain high-quality fish broth of high quality. It is determined that the rational duration of ultrasonic treatment is 30–36 minutes.

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