Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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June 2023 (published: 27.06.2023)

Number 2(56)

Home > Issue > Specifics of preservation of biologically active substances in the processing of multicomponent fish by-products

UDC 664.959.5

Specifics of preservation of biologically active substances in the processing of multicomponent fish by-products

Kremenevskaya M.I., Varik Veronika S. , Sosnina O.A., Kudinov R.E.

The conditions for chemical hydrolysis of by-product fish raw materials (skin) of Atlantic herring were determined to obtain a food additive with a maximum yield of biologically active substances. The objects of the study were hydrolysates with a chemical reagent concentration of 0.2% (sample 1), 0.3% (sample 2), 0.4% (sample 3), in which the content of essential amino acids (methionine, lysine, and threonine) and fat-soluble vitamins (A, D3, and E) were determined by high-performance liquid chromatography. Pretreatment of herring skin with scales was treated with an alkaline reagent with a concentration of 0.05% and a liquid coefficient (LC = 4) for 60 minutes at a temperature of 55 ± 0.5°C, after which the samples were hydrolyzed at the above concentrations for 120 minutes at a temperature of 90 ± 0.5°C. The principal thing in the study was the selection of two parallel samples, excluding the influence of the human factor, which were mathematically processed into two calculations (two chromatograms), and the arithmetic mean of the indicator was derived from the results of two measurements using the LabSolution software. It was found that after pretreatment for 60 minutes, the concentration of 0.3% alkaline reagent is the best for hydrolysis of marine fish by-products (skin) of Atlantic herring at a temperature of 90 ± 0.5°C. Hydrolysis in the presence of such a concentration allowed to obtain the maximum yield of amino acids (2.76; 2.00 and 1.15%) and fat-soluble vitamins (0.16; 0.0039 and 0.29).
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Keywords: deep processing; fish raw materials; hydrolysates; amino acids; fat-soluble vitamins

DOI 10.17586/2310-1164-2023-16-2-50-60

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