Freshwater fish species in the “Fish pastes” preservation technology

An important technological direction in the food industry of the Astrakhan region is the production of fish products. According to the results of the study of the dynamics of catch and cultivation, the most promising objects for deep processing are crucian carp and carp. During the study of the chemical composition and functional and technological properties of the objects of research, it was found that carp and crucian carp belong to protein-rich medium-fat fish species, to the group of slightly ripening raw materials, therefore, when obtaining canned products from them, it is necessary to use a biotechnological approach, i.e. to activate its own enzyme system of raw materials. Short-term fermentation of raw materials is a promising method for targeted modification of the muscle tissue and bone system of fish, which allows not only to effectively soften and dissolve small bones, but also to break down proteins into polypeptides and peptides, which improves the consistency, bioavailability of nutrients and enriches the flavor characteristics of the final product. To establish rational modes of carrying out the process of short-term auto-proteolysis of minced meat from carp and crucian carp muscle tissue at natural pH, the effect of temperature and duration on the the process of autoproteolysis to the depth of hydrolysis of muscle tissue proteins of crucian carp and carp. According to the results of the research, it was shown that the recommended duration of the short-term fermentation of minced fish from carp and crucian carp is 90 minutes at a temperature of 40 °C with a natural pH value of 6.2 and without using water as a reaction medium. The change in the dynamics of accumulation of formally titrated nitrogen in minced meat from carp and crucian carp muscle tissue practically does not differ, which confirms the possibility of using these fish in the technology of canned pastes both separately and in a mixture at different ratios.