Investigation of the biochemical characteristics of the secondary raw materials of caviar production for its subsequent industrial processing

Abstract

Abstract The results of analytical and experimental studies on the biochemical characteristics of secondary raw materials of caviar production are presented. It is noted that the studied raw materials are formed during the production of caviar products from Pacific salmon (connective tissue, burst eggs). The prospects of using secondary raw materials for obtaining biologically valuable food products on the basis of their biochemical characteristics and resource sufficiency are assessed. The annual volume of salmon fishing and consumption of salted salmon caviar is presented, indicating the feasibility of collecting secondary raw materials and their subsequent industrial processing. The high value of the secondary raw materials under study has been proved due to their protein content, including collagen, as well as lipids and minerals. The fatty acid composition of raw material lipids is given, which confirms its biological value due to the content of polyunsaturated fatty acids. The mineral composition is presented, in which the biologically valuable minerals potassium and calcium prevail. On the basis of the biochemical characteristics of the studied raw materials the method of its processing by enzymatic biomodification for the production of new biologically valuable foodstuffs is predetermined.