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Introduction. Cod is of great importance for fishing and fish processing. The main cod-based food products are frozen fish, frozen fillet, and canned cod liver. To increase the degree of processing and reduce the amount of waste, fish producers obtain minced cod from mechanically deboned leftovers of filleting. Minced fish has specific technological parameters, which limits its use in food industry. The research objective was to develop a new commercial technology of minced cod products. Study objects and methods. The research featured minced Atlantic cod. The fish was processed without thawing to reduce losses from defrosting, microbiological spoilage, and oxidation. The final product was obtained by cutting blocks of frozen minced cod on a cutter and then stabilizing the food mass with vegetable textures and food additives. The methods included selection and determination of the rheological and sensory properties of samples processed on industrial equipment. The optimal formulation was chosen according to the best results of coextruder processing. Results and discussion. Using a cutter improved the processing quality of the mechanically deboned minced cod. The samples of cold minced cod proved easier to process at a lower temperature of –7°C and below, if compared to the samples of warm minced fish (0°C and above). Adding 15% of a sunflower oil and water emulsion improved the sensory properties of finished products, e.g. fish balls in bread crumbs. Adding 4% of wheat fiber improved the texture of the products, while a higher dose made them dry and crumbly. 20% of crushed soy granules resulted in a rough texture, typical of chopped fish products. Conclusion. Rheological and organoleptic properties of highly watered mechanically deboned minced cod, as well as the texture of the finished products, could be improved by adding vegetable fillers and emulsions at a low temperature.

Introduction. The study is of relevance as there has been a decrease in catch over the past few years in the Sakhalin Region. This decline must be assessed in terms of its impact on the economic performance of enterprises and household budgets in the region. The objective of this study is to analyze and evaluate the trends in the development of production and consumption of fish products in the Sakhalin Region. Materials and Methods. The study has analyzed data from the Federal State Statistics Service and the Unified Interdepartmental Statistical Information System on the production and consumption of fish products in the Sakhalin Region. The graphical and comparative methods have been used, which made it possible to compare the dynamics of production and consumption of fish products as well as to show that the transfer of production trends to the consumer market has a disproportionately marginal impact. Results. The contradictory results of the development of the industry have been revealed: while there has been a decrease in the number of organizations operating in the industry, the number of personnel involved in processing, the volume of production and sales of canned fish, there has been an increase in the profitability of sales and prices for delicious seafood. The negative fact is that consumption of fish products has reduced in the Sakhalin Region, fish products ranking only 7th (by mass) in the total diet. The identified imbalances and negative trends in the production of fish products have also indirectly transferred to the sphere of consumption. Discussion and Conclusion. In the Sakhalin Region, one of the leading fishing regions in Russia, the conditions for satisfying the corresponding demand have not been fully created, especially in terms of affordable prices for fish products in the market that do not overcome the inertia of slowly growing incomes. The scientific and practical significance of the research materials consists in the comprehensive nature of the study on the processes of production and consumption of fish products.

Показана актуальность оптимизации формы профиля ножа для ресурсосберегающего резания рыбы. Мышечная ткань сырья описана реологической моделью МаксвеллаТомсона. Для описания формы криволинейных передних граней использован многочлен третьей степени. Путем решения дифференциального уравнения состояния вязкоупругого материала получены выражения для размерной и безразмерной сил сопротивления при резании рыбы. В результате решения оптимизационной задачи получено выражение для оптимального половинного угла заточки, с которым нож испытывает минимальное вредное сопротивление. Исследованы зависимости безразмерной силы сопротивления формы от геометрических параметров фаски режущего органа. Установлены зависимости оптимального половинного угла заточки бZ1 от безразмерной скорости резания, угла сопряжения, безразмерной половинной толщины ножа и меры эластичности рыбы e01. Оптимальный угол бZ1 зависит от безразмерной половинной толщины ножа , угла сопряжения и безразмерной скорости. Определено, что при резании рыбы ножом с минимальным углом сопряжения граней оптимальный половинный угол заточки составляет 1725 градусов., The relevance of knife profile shape optimization for resource-saving fish cutting has been shown. The muscle tissue of the raw material has been described by the MaxwellThomson rheological model. To describe the shape of the curved front edges, a polynomial of the third degree has been used. Expressions for dimensional and dimensionless resistance forces during cutting fish were obtained by solving the differential equation of state of a viscoelastic material. As a result of solving the optimization problem, an expression for the optimal half sharpening angle with which the knife experiences minimal harmful resistance has been obtained. The dependences of the dimensionless shape resistance force on the geometric parameters of the chamfer of the cutting tool have been investigated. The dependences of the optimal half sharpening angle бZ1 on the dimensionless cutting speed, the mating angle, the dimensionless half knife thickness д and the measure of fish elasticity e01 have been established. The indicated optimal angle бZ1 substantially depends on the dimensionless half thickness of the knife, the mating angle, and dimensionless speed. It was determined that when cutting fish with a knife with a minimum angle of mating of the edges, the optimal half sharpening angle is in the range of 1725 degrees., №373 (2020)

New technology of small-sized fish processing is substantiated with shock loads that provides splitting of fish meat to fiber particles and their separating from skin and skeleton bones. The separation is realized by straining the water pulp, then the resulting suspension is thickened and the mince is produced in continuous centrifuges with screw discharging. Technological and physical-chemical characteristics of small-sized fish species are discussed. The main principles of the muscle tissue disintegration are considered, parameters of the disintegrator and rational modes of the process are determined. Optimal constructive solutions of certain units and the whole system of machines are designed for the most effective processing. Rational operating modes of washing and dehydration of the muscle tissue are determined taking into account parameters of the intermediate crushed raw materials, as size of the particles and content of dry and dense substances. To improve the process of dehydration, an operation of preliminary thickening of the minced suspension is proposed and size of the net cloth is selected for better separation of the minced mass from washing waters. Centrifuges for final separation of the mince are recommended. Possibility of partial replacement of the fresh water for washing with the seawater is considered. Organoleptic and technical-chemical properties of the produced mince are assessed and its biological value is evaluated. The mince corresponds to requirements for the washed fish mince. In the tests of a full-automated processing line, its output reached 16 % of the raw materials. Recommendations for the mince using for manufacturing of ready-made food products are given. Initial requirements for the raw materials and design documentation for the system of machines (processing line) for processing of small-sized fish are presented.

Complete utilization of all wastes of fish processing becomes actual in modern conditions of depletion of the fish raw materials because of the commercial catch decreasing in the Volga-Caspian Basin. Abilities of fish oil extraction from fins of catfish are considered. Several technologies of the oil extraction from this waste are tested: thermal, carbamide-thermal, combined carbamide-thermal, and hydromechanical. Organoleptic parameters of the raw materials and produced fatty products are determined in accordance with the state standard № 7631-2008. Water, protein, fat, and mineral substances content in the raw material and physical and chemical properties of the produced fish oil are measured by standard methods given in the state standard № 7636-85, using the thin-layer chromatography. The fat content in the raw material is evaluated as 33.8 %. The fish oil output from the fat-containing raw materials is determined. The carbamide-thermal method is defined as the optimal one for oil extraction from fins of catfish. At the first stage, the raw material is heated to 70 о C during 60 minutes, then it is mixed with 1.5 % of carbamide in 30 % solution and the liquid and dense fractions of the mixture are separated under 3000 rpm in 30 minutes; at the second stage, the dense fraction is heated to 70°C, mixed with 20 % of water, and the mixture is heated to 75 о C during 60 min, then the liquid and dense fractions of the mixture are separated again; finally, the liquid fractions from both stages of treatment are subjected to sedimentation during 10 minutes under ambient temperature and the semi-finished fatty products are separated by 15 min. centrifuging at 4000 rpm. Phospholipids, monoglycerides, sterols, hydrocarbons, sterol esters, and the main fractions of triglycerides and carotenoids are presented in the fish oil produced with this technology, so it could be used in veterinary. This method for fish oil extraction from the fins of catfish is applied to the enterprises Parshikov and Fabrika Vesna and showed its efficiency in industrial conditions.

At least 12 seabird species aggregated permanently around the vessels of pollock trawl fishery in the Okhotsk Sea in January-April, 2015. They were attracted by the fish processing waste and small-sized fish falling from trawls. Fulmars dominated in all fishery districts except the East-Sakhalin subzone (their number was 68.9 % of all birds, on average), they were the most abundant at southwestern Kamchatka. The secondary abundant group of species was large-sized white-headed gulls of Larus genus (31.0 %), mostly slaty-backed gull. Species composition of aggregations and number of the birds were quite dynamic in space and time, but the largest and the most diverse aggregations were observed in the Kamchatka-Kuril fishery district where many seabirds wintered in the Pacific waters. The largest aggregation in this subzone had up to 23,000 ind. around one separate vessel, so hundreds of thousands birds may gather in the area of a trawling fleet operation. Size and species composition of the near-vessel aggregations are determined by biotopic preferences of the species and weather conditions. The pollock trawl fishery is regarded as a powerful factor of the seabirds habitat in the Okhotsk Sea, and the catching and processing waste is a reliable food base for huge bird community, particularly important in winter season.

At the Food Production Department of Murmansk State Technical University (MSTU) was developed a technology of production of smoked fish products with the use of air-flue mixture, produced in an infrared smoke generator under conditions of low-temperature pyrolysis of wood chips with an initial moisture content of 40 to 60% and a bulk density of from 104 to 154 kg/m3. A method of producing smoke and its hardware design enabled to securely control the temperature of the smoke receiving smoking environment, which guarantees a minimum content of threat to human health of polycyclic aromatic hydrocarbons (РАНs). The developed technology involves short cycle smoked salted semi – fish fillets and allows to obtain finished products with excellent organoleptic properties. The content of РАНs in finished products less than 0.0002 microgram/kg, which is significantly below the maximum permissible concentrations (MPC) according to the requirements of SаnРiN 2.3.2.1078 (less than 0.001 mg/kg product) and according to the requirements of TR CU 021/2011 (0.005 mg/kg product). This technology successfully implemented in production at fish processing plants in Murmansk region. However, marketing research has shown that the market for smoked fish in the Murmansk region is characterized by a narrow range, which affects consumer demand and reduces the competitiveness of the regional enterprises-manufacturers of smoked products. To solve this problem it is offered to expand the range of smoked fish products due to use of non-traditional Smoking techniques raw materials – fillet of cod fish (saithe, haddock, cod). To improve consumer properties of products, in particular, to improve the indicator of “consistency: and "juiciness" of the proposed use on the stage of the salting of prefabricated enzyme preparation from hepatopancreas of snow crab (Chionoecetes opilio), added to brine with density of 1.18 to 1.2 g/сm3 at a dosage of 0.04%, the curing time of the mix in the brine for 15 minutes. When optimizing technological regimes of the salting process with the enzyme preparation we used the method of fuzzy modeling implemented in the MatLab calculating software.

Aim . To aim is to assess stocks and the fisheries of aquatic biological resources in the western part of the middle Caspian Sea and perspectives for the use of their resource potential. Methods . On the basis of the literature sources and our own data on the fish inventory in the western part of the Middle Caspian, we discuss possible reasons for emerging environmental, economic and other problems in the use of biological resources. Results. The main negative factors are the large-scale poaching, resulting in a catastrophic reduction in stocks of sturgeon and other valuable fish species of the Caspian Sea, a natural penetration of alien organisms (Mnemiopsis) and overfishing of some species. The potential danger is large-scale development of oil and gas fields in the Caspian Sea, which can lead to even worse situation for the biological resources of the sea. Conclusions. In order to preserve the biological resources of the sea it is necessary to create conditions for steadily developing fishing and fish processing enterprises, thus ensuring the satisfaction of the constant demand for fish products and an increase in the revenue base of the budget and the well-being of the Russian population.

Aim. To work out perspective of stable fishing development in Tersko-Caspian fish industrial subregion. Location . Tersko-Caspian subregion. Methods. Analysis of own and literature materials according to the state of reserves and catches of the main food fish species in the region of investigation. Results. Proposals on the main perspective directions of fish industry and also the improvement of thecnoironment of the water biological resources, permilting to increase effectiveness of their natural reproduction of fish are worked out. Main conclusions. In the perspective the organization of sea fishery of common sprat, herrings, grey mullet and aterines in the Russian part of the Middle Caspiy will promote the creation of stable fishery and fish processing production in the region.