Resource-saving technologies for deep cuts of raw

• Boitsova T.M.

  Vladivostok State University of Economics and Service
  Vladivostok. Russia

Fragments of a muscular fabric of a pollack which are formed at deep cutting of fish on fillet and the washed-out fish forcemeat are studied. It is established that when cutting pollack on fillet a deep production cut at an obesshkurivaniye 1/3 part of the general muscular fabric is removed. The cut-off meat is production represents the two-componental fabric consisting of dark and light muscles. The maintenance of lipids in it in 3 times is higher, for 14 % less solerastvorimy protein, there are active proteolytic enzymes, peptic activity is higher. Relative biological value makes 75 % in relation to milk. It can be used as independent raw materials for production of foodstuff, including the formed salty products. The washing waters which are forming at washing of the crushed muscular fabric by production sury, contain 1-3 g in liter of watersoluble protein which can be besieged by means of solution chitosan. Albuminous chitosanous the deposit according to the tekhnokhimichesky characteristics is close to food fish forcemeat, possesses emulgiruyushchy ability and is recommended for production of products such as sauces and pastes.

Keywords: A muscular fabric of a pollack, washing waters by production sury, tekhnokhimichesky characteristics, chitosan.