Аграрный вестник Урала № 11 (178) 2018Биология и биотехнологии
THE COMBINED PRODUCTION OF FISH PRODUCTS FROM FRESHWATER FISH OF THE RIVERS OF YAKUTIA
Atpresent, in the Republic of Sakha (Yakutia) the volume of commercial fishing is5 thousand tons, of which 30–35 % are harvested in the Lena basin, 13–15 %in Indigirka and Kolyma, 7–9 % in Yana, in another rivers – 4–5 %, inthe lakes and Vilyui reservoir – 29–30 % of all fish produced in theRepublic of Sakha (Yakutia)[1, 2]. The main commercial fish species in theserivers are nelma, muxun, omul, vendace, chir, whitefish, peled.
Possessingexceptionally high palatability, these fish are in high demand not only of thelocal population, but also in many regions of Russia .
Wehave developed a method for producing combined fish semi-finished products fromfreshwater fish of the Yakutia rivers, with the addition of potatoes,vegetables and leaves of Artemisia vulgaris, taking into account the local rawmaterials and traditions of the Yakut cuisine.
In the production ofsemi-finished culinary fish, the raw materials used must comply with therequirements of the Technical Regulations of the Customs Union of the CustomsUnion of Customs Union 021/2011 “On Food Safety” .
Freshwaterfish (chir, muxun, vendace) of the Lena and Yana rivers are characterized by:
- high biological value of proteins, which is confirmed by the soon-to-beirreplaceable amino acids, exceeding the speed of the essential amino acids ofthe ideal (egg) protein;
- good biological efficiency of fats due to high content ofmonounsaturated (including oleic) and polyunsaturated fatty acids;
- the balance of the content of macro- and microelements, vitamins;
- Freshwater fish of the Lena River, by food and biological value, exceedthe fish of the Yana River.
The technicalconditions “Semi-finished cooked fish combined” have been developed. ТУ10.20.11-041-00670203-2017 .
semi-finished products, combined fish, food and biological value, white-water freshwater fish.
1. Karpova L. N., Kirillov A. F., Sivtseva L. V., Zhirkov F. N., Apsolikhova O. D., Venediktov E. Yu., Venediktov S. Yu., Karpov S. O., Klimovsky A. I., Sveshnikov Yu. A. Results of monitoring of aquatic biological resources in the reservoirs of the Republic of Sakha (Yakutia) // Bulletin of Fishery Science. 2015. T. 2. № 2 (6). P. 3–17.
2. Kirillov A. F. Fishing fishes of Yakutia / A.F. Kirillov. M.: Scientific, 2002. 194 p.
3. Sleptsov Ya. G. Fishing fishing in Yakutia: monograph. Novosibirsk, 2002. 112 p.
4. SanPiN 220.127.116.118-01 “Hygienic requirements for safety and food products”.
5. SanPiN 18.104.22.1680-96 “Hygienic requirements for the quality and safety of food raw materials and food products”.
6. Gnedov A. A., Poznyakovskiy V. M. Commodity evaluation of the quality of northern species of raw fish // Siberian Herald of Agricultural Science. 2010. № 12. P. 83–88.
7. Technical Regulations of the Customs Union ТР TS 021/2011 “On the safety of food products”.
8. Technical Regulations of the Eurasian Economic Union “On the Safety of Fish and Fishery Products” (TR EAES 040/2016).
9. GOST32366-2013 “Frozen fish. Technical condition”.
10. GOST 814-96 “Chilled fish. Technical condition”.
11. GOST 31339-2006 “Fish, non-fish objects and products from them. Rules of acceptance and sampling methods”.
12. GOST 7631-2008 “Fish, non-fish objects and products from them. Methods for determining organic and physical indicators”.
13. GOST 31339-2006 “Fish, non-fish objects and products from them. Rules of acceptance and methods of sampling”.
14. TU 10.20.11-041-00670203-2017 “Semi-prepared foods for culinary fish combined”.
15. TU 9373-008-00670203-03 “Leaves of Artemisia vulgaris (chernobylnik)”.
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