TRENDS IN THE MANUFACTURE OF PROCESSED SQUID PRODUCTS.

Nowadays, special attention is paid to technologies that allow preserving in the finished product as many native properties of raw materials as possible due to the soft modes of technological processes. An important precondition for obtaining healthy food products is the availability of sources of raw materials and technical means of exploiting aquatic biological resources. The article shows that in China, a healthy lifestyle and consumption of healthy food products are gaining popularity. China is the absolute leader both in the production of molluscs as an aquaculture object and in squid fishing. Still, in China’s domestic food market, there is a shortage of healthy food products due to the uneven distribution of aquatic bioresources. The main type of processed molluscs is squid traditionally very popular in China. Besides frozen processed squid and other products of primary processing, the main products from squid are minced squid, sliced squid, and chopped squid, as well as various tinned squid products. The article shows the high nutritional and biological value of squid due to their content of complete proteins and essential polyunsaturated fatty acids. But when processing squid, a number of problems arise, namely the deterioration of the sensory properties and a decrease in the biological value of the finished product. This survey article considers a number of issues related to the fractional composition of muscular tissue proteins of various raw materials. It has also been analysed how the physical and chemical parameters of proteins change being acted upon by a wide range of temperatures. The article describes a promising type of technological processing, which allows eliminating certain disadvantages of traditional technologies such as coarse and dry texture, weight loss in the finished product, and the loss of valuable extractive substances that determine the organoleptic properties of food. Such technologies least affecting the technological properties of finished products include the Sous-vide technology. Sous-vide is a technology of low-temperature preparation of food in a vacuum. It ensures reliable monitoring of the sensory criteria and microbiological safety of products, with strict observance of technological regulations. [ABSTRACT FROM AUTHOR]