Pambuk S. Development of low-waste technology of processing of atherina mochon pontica

Dissertation work is devoted a scientific ground and development of low-waste technology of processing of аtherina mochon pontica with the receipt of fish protein isolate, products on its basis and products of dissolution of collagen. The research of chemical composition of аtherina mochon pontica and analysis of fractional composition of fish proteins has shown expedience of receipt from this fish of protein isolate. On the basis of research of influencing of extraction process parameters the most effective method of previous treatment is set and it optimum parameters for the receipt of high yield of protein. Generalizations experimental material allowed to set expedience of the use of myofibril protein isolate from аtherina mochon pontica in the production of sauce “Mayonnaise” and ready-to-serve food “Fish cream”. On the basis of researches of chemical composition of wastes of production of fish protein expedience of their processing in the products of dissolution of collagen is set. Offered pretreatment allows to get solution of collagen from unfood wastes of fishes.