vestiagИзвестия Национальной академии наук Беларуси. Серия аграрных наукProceedings of the National Academy of Sciences of Belarus. Agrarian Series1817-72041817-7239The Republican Unitary Enterprise Publishing House "Belaruskaya Navuka"10.29235/1817-7204-2024-62-1-82-88vestiag-742Research ArticleПЕРАПРАЦОЎКА І ЗАХАВАННЕ СЕЛЬСКАГАСПАДАРЧАЙ ПРАДУКЦЫІPROCESSING AND STORAGE OF AGRICULTURAL PRODUCTIONМашинно-аппаратурная схема комплексной биотехнологической переработки объектов аквакультурыMachine-hardware diagram of complex biotechnological processing of aquaculture objectshttps://orcid.org/0000-0001-9777-777XКоржавинаЮ. Н.KorzhavinaYu. N.

Коржавина Юлия Николаевна – аспирант

Советский пр., 1, 236022, Калининград, Российская Федерация

Yuliya N. Korzhavina – Postgraduate Student

1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation

yuliya.korzhavina@klgtu.ruhttps://orcid.org/0000-0003-4809-2998АльшевскийД. Л.AlshevskiyD. L.

Альшевский Дмитрий Леонидович – кандидат технических наук, доцент, доцент кафедры технологии продуктов питания

Советский пр., 1, 236022, Калининград, Российская Федерация

Dmitriy L. Alshevskiy – Ph. D. (Engineering), Associate Professor, Associate Professor of the Department of Food Technology

1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation

alshevsky@klgtu.ruhttps://orcid.org/0000-0002-0632-9013АльшевскаяМ. Н.AlshevskayaM. N.

Альшевская Марина Николаевна – кандидат технических наук, доцент, доцент кафедры технологии продуктов питания

Советский пр., 1, 236022, Калининград, Российская Федерация

Marina N. Alshevskaya – Ph. D. (Engineering), Associate Professor, Associate Professor of the Department of Food Technology

1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation

marina.alshevskaya@klgtu.ruhttps://orcid.org/0000-0002-8150-2912УстичВ. И.UstichV. I.

Устич Владимир Иванович – кандидат технических наук, доцент, проректор по учебной работе

Советский пр., 1, 236022, Калининград, Российская Федерация

Vladimir I. Ustich – Ph. D. (Engineering), Associate Professor, Vice-Rector for Academic Affairs

1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation

ustich@klgtu.ruhttps://orcid.org/0000-0002-9487-7756КарнееваФ. И.KarneevaF. S.

Карнеева Фаина Сергеевна – аспирант

Советский пр., 1, 236022, Калининград, Российская Федерация

Faina S. Karneeva – Postgraduate Student

1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation

faina.karneeva@klgtu.ruhttps://orcid.org/0009-0006-3271-7876БедоЕ. П.BedoE. P.

Бедо Екатерина Павловна – аспирант

ул. Кичик Халка Йули, 21а, кв-л Г-9а, Учтепинский р-н, 100173, Ташкент, Республика Узбекистан

Ekaterina P. Bedo – Postgraduate Student

21а, Kichik Khalka Yuli Str., Quarter G-9a, Uchtepa District, 100173, Tashkent, Republic of Uzbekistan

katerinabedo@gmail.comКалининградский государственный технический университетKaliningrad State Technical UniversityУзбекский государственный университет мировых языковUzbekistan State University of World Languages2024100220246218288Copyright © Коржавина Ю.Н., Альшевский Д.Л., Альшевская М.Н., Устич В.И., Карнеева Ф.И., Бедо Е.П., 20242024Коржавина Ю.Н., Альшевский Д.Л., Альшевская М.Н., Устич В.И., Карнеева Ф.И., Бедо Е.П.Korzhavina Y.N., Alshevskiy D.L., Alshevskaya M.N., Ustich V.I., Karneeva F.S., Bedo E.P.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestiagr.belnauka.by/jour/article/view/742

В настоящее время в Калининградской области функционирует ряд рыбоводческих хозяйств, которые специализируются на разведении объектов аквакультуры, в том числе карпа обыкновенного (Cyprinus carpio Linnaeus, 1758) и клариевого сома (Clarias gariepinus Linnaeus, 1758), и их дальнейшей реализации в живом или охлажденном неразделанном виде. Комплексная переработка, как правило, отсутствует. Показана необходимость биотехнологической переработки аквакультуры и пути использования отходов, полученных при разделке на филе, для производства рыбных фаршей и в дальнейшем фаршевых полуфабрикатов. Отсутствие комплексного использования отходов рыбоперерабатывающих производств является распространенной проблемой рыбной отрасли, ввиду чего необходимость ее решения очевидна. Для эффективной переработки рыбного сырья требуется создать технологию, которая позволит максимально использовать отходы рыбного производства, в том числе с применением биотехнологических методов, но при этом обеспечить высокое качество готовой продукции. Представлен массовый состав карпа обыкновенного (Cyprinus carpio Linnaeus, 1758) и клариевого сома (Clarias gariepinus Linnaeus, 1758), разработана технологическая схема комплексной биотехнологической переработки объектов аквакультуры в условиях малых предприятий рыбоперерабатывающих хозяйств, предложены описание технологических процессов и машинно-аппаратурная схема. Комплексная технология предполагает наличие основного и дополнительного производства. Дополнительная схема связана с производством имитационного шпика, основой для которого могут послужить предварительно обработанные ферментами измельченные жиросодержащие компоненты, такие как теша и молоки, а также рыбные бульоны, полученные при варке коллагенсодержащих компонентов (головы, плавники, хвосты). Данный технологический подход может быть использован в условиях предприятий ГО «Белводхоз», занимающихся выращиванием и последующей переработкой объектов аквакультуры, например ОАО «Рыбхоз “Волма”».

Currently, a number of fish farms operate in the Kaliningrad region, which specialize in breeding aquaculture objects, including common carp (Cyprinus carpio Linnaeus, 1758) and clariid catfish (Clarias gariepinus Linnaeus, 1758) and their further sale in live or chilled whole form. There is not complex processing, as a rule. The paper shows the need for biotechnological processing of aquaculture and ways to use the waste obtained during filleting for production of minced fish and, later, minced semi-finished products. The lack of integrated use of waste from fish processing industries is a common problem in the fishing industry, so the need to solve this problem is obvious. For the efficient processing of fish raw materials, it is necessary to create a technology that will make it possible to maximize the use of waste from fish production, including the use of biotechnological methods, but at the same time ensure high quality of finished products. The paper presents the mass composition of common carp (Cyprinus carpio Linnaeus, 1758) and clariid catfish (Clarias gariepinus Linnaeus, 1758), developed a technological diagram for the complex biotechnological processing of aquaculture objects in the conditions of small enterprises of fish processing farms, proposed a description of technological processes and a machine-hardware diagram. Integrated technology implies the presence of the main and additional production. An additional diagram is associated with the production of imitation fat, the basis for which can be ground fat-containing components pre-treated with enzymes, such as tioshka and milk, as well as fish broths obtained by cooking collagen-containing components (heads, fins, tails). This technological approach can be used in the conditions of “Belvodkhoz” enterprises engaged in the cultivation and subsequent processing of aquaculture objects, for example, Fish Farm “Volma”.

аквакультураклариевый сомкарп обыкновенныйимитационный шпикмашинно-аппаратурная схемакомплексная переработкаaquacultureclariid catfishcommon carpimitation fatmachine-hardware diagramcomplex processingReferencesHenriksson P., Troell M., Banks L., Belton B., Beveridge M., Klinger D., Pelletier N., Phillips M., Tran N. Interventions for improving the productivity and environmental performance of global aquaculture for future food security. One Earth, 2021, vol. 4, no. 9, pp. 1220–1232. https://doi.org/10.1016/j.oneear.2021.08.009Henriksson P., Troell M., Banks L., Belton B., Beveridge M., Klinger D., Pelletier N., Phillips M., Tran N. Interventions for improving the productivity and environmental performance of global aquaculture for future food security. One Earth, 2021, vol. 4, no. 9, pp. 1220–1232. https://doi.org/10.1016/j.oneear.2021.08.009Rahman M. M. Role of common carp (Cyprinus carpio) in aquaculture production systems. Frontiers in Life Science, 2015, vol. 8, no. 4, pp. 399–410. https://doi.org/10.1080/21553769.2015.1045629Rahman M. M. Role of common carp (Cyprinus carpio) in aquaculture production systems. Frontiers in Life Science, 2015, vol. 8, no. 4, pp. 399–410. https://doi.org/10.1080/21553769.2015.1045629Omirzhanova N. M., Nurqazy K. Sh., Barakbayev Т. Т. Joint farming cleavage soma (Clarias gariepinus) and strawberries everbearing greenhouse aquaponic installation. Voprosy rybnogo khozyaistva Belarusi: sbornik nauchnykh trudov = Belarus fish industry problems: collection of scientific papers. Minsk, 2018, iss. 34, рр. 115–122 (in Russian).Omirzhanova N. M., Nurqazy K. Sh., Barakbayev Т. Т. Joint farming cleavage soma (Clarias gariepinus) and strawberries everbearing greenhouse aquaponic installation. Voprosy rybnogo khozyaistva Belarusi: sbornik nauchnykh trudov = Belarus fish industry problems: collection of scientific papers. Minsk, 2018, iss. 34, рр. 115–122 (in Russian).Ageyets V. Yu., Lovkis Z. V., Koshak Z. V., Koshak A. E. Raw materials and feed production technology for valuable fish species in the Republic of Belarus. Vestsі Natsyyanal’nai akademіі navuk Belarusі. Seryya agrarnykh navuk = Proceedings of the National Academy of Sciences of Belarus. Agrarian series, 2020, vol. 58, no. 1, pp. 79–89 (in Russian). https://doi.org/10.29235/1817-7204-2020-58-1-79-89Ageyets V. Yu., Lovkis Z. V., Koshak Z. V., Koshak A. E. Raw materials and feed production technology for valuable fish species in the Republic of Belarus. Vestsі Natsyyanal’nai akademіі navuk Belarusі. Seryya agrarnykh navuk = Proceedings of the National Academy of Sciences of Belarus. Agrarian series, 2020, vol. 58, no. 1, pp. 79–89 (in Russian). https://doi.org/10.29235/1817-7204-2020-58-1-79-89Pilecky M., Mathieu-Resuge M., Závorka L., Fehlinger L., Winter K., Martin-Creuzburg D., Kainz M. J. Common carp (Cyprinus carpio) obtain omega-3 long-chain polyunsaturated fatty acids via dietary supply and endogenous bioconversion in semi-intensive aquaculture ponds. Aquaculture, 2022, vol. 561, art. 738731. https://doi.org/10.1016/j.aquaculture.2022.738731Pilecky M., Mathieu-Resuge M., Závorka L., Fehlinger L., Winter K., Martin-Creuzburg D., Kainz M. J. Common carp (Cyprinus carpio) obtain omega-3 long-chain polyunsaturated fatty acids via dietary supply and endogenous bioconversion in semi-intensive aquaculture ponds. Aquaculture, 2022, vol. 561, art. 738731. https://doi.org/10.1016/j.aquaculture.2022.738731Palm H. W., Knaus U., Wasenitz B., Bischoff A. A., Strauch S. M. Proportional up scaling of African catfish (Clarias gariepinus Burchell, 1822) commercial recirculating aquaculture systems disproportionally affects nutrient dynamics. Aquaculture, 2018, vol. 491, pp. 155–168. https://doi.org/10.1016/j.aquaculture.2018.03.021Palm H. W., Knaus U., Wasenitz B., Bischoff A. A., Strauch S. M. Proportional up scaling of African catfish (Clarias gariepinus Burchell, 1822) commercial recirculating aquaculture systems disproportionally affects nutrient dynamics. Aquaculture, 2018, vol. 491, pp. 155–168. https://doi.org/10.1016/j.aquaculture.2018.03.021Barulin N. V. Pond aquaculture of Belarus: biological features and economic qualities. Nashe sel’skoe khozyaistvo [Our Agriculture], 2020, no. 10, pp. 80–82 (in Russian).Barulin N. V. Pond aquaculture of Belarus: biological features and economic qualities. Nashe sel’skoe khozyaistvo [Our Agriculture], 2020, no. 10, pp. 80–82 (in Russian).Moiseenko M. S., Mukatova M. D. On developing technology of products of the functional orientation produced from aquaculture objects. Vestnik Astrakhanskogo gosudarstvennogo tekhnicheskogo universiteta. Seriya: Rybnoe khozyaistvo = Vestnik of Astrakhan State Technical University. Series: Fishing Industry, 2019, no. 2, рр. 94–100 (in Russian). https://doi.org/10.24143/2073-5529-2019-2-94-100Moiseenko M. S., Mukatova M. D. On developing technology of products of the functional orientation produced from aquaculture objects. Vestnik Astrakhanskogo gosudarstvennogo tekhnicheskogo universiteta. Seriya: Rybnoe khozyaistvo = Vestnik of Astrakhan State Technical University. Series: Fishing Industry, 2019, no. 2, рр. 94–100 (in Russian). https://doi.org/10.24143/2073-5529-2019-2-94-100Popko Yu. I., Sak Yu. I., Tsvirko L. S. Prospects for the production of fish molded products in the Republic of Belarus. Biotekhnologiya: dostizheniya i perspektivy razvitiya: sbornik materialov II mezhdunarodnoi nauchno-prakticheskoi konfe- rentsii, g. Pinsk, 7–8 dekabrya 2017 g. [Biotechnology: achievements and prospects for development: collection of materials of the II International scientific and practical conference, Pinsk, December 7–8, 2017]. Pinsk, 2017, pp. 100–102 (in Russian).Popko Yu. I., Sak Yu. I., Tsvirko L. S. Prospects for the production of fish molded products in the Republic of Belarus. Biotekhnologiya: dostizheniya i perspektivy razvitiya: sbornik materialov II mezhdunarodnoi nauchno-prakticheskoi konfe- rentsii, g. Pinsk, 7–8 dekabrya 2017 g. [Biotechnology: achievements and prospects for development: collection of materials of the II International scientific and practical conference, Pinsk, December 7–8, 2017]. Pinsk, 2017, pp. 100–102 (in Russian).Lima D. A. S., Santos M. M. F., Sousa A. M. B. L., Bezerra T. K. A., da Silva Araújo Í. B., Madruga M. S., da Silva F. A. P. The cutting by-product of fish filleting on the band saw machine: nutritional quality and technological potential. Waste and Biomass Valorization, 2022, vol. 13, no. 11, pp. 4575–4584. https://doi.org/10.1007/s12649-022-01818-6Lima D. A. S., Santos M. M. F., Sousa A. M. B. L., Bezerra T. K. A., da Silva Araújo Í. B., Madruga M. S., da Silva F. A. P. The cutting by-product of fish filleting on the band saw machine: nutritional quality and technological potential. Waste and Biomass Valorization, 2022, vol. 13, no. 11, pp. 4575–4584. https://doi.org/10.1007/s12649-022-01818-6Chomnawang C., Nantachai K., Yongsawatdigul J., Thawornchinsombut S., Tungkawachara S. Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties. Food Chemistry, 2007, vol. 103, no. 2, pp. 420–427. https://doi.org/10.1016/j.foodchem.2006.07.039Chomnawang C., Nantachai K., Yongsawatdigul J., Thawornchinsombut S., Tungkawachara S. Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties. Food Chemistry, 2007, vol. 103, no. 2, pp. 420–427. https://doi.org/10.1016/j.foodchem.2006.07.039Liu W., Lyu J., Wu Di, Cao Y., Ma Q., Lu Y., Zhang X. Cutting techniques in the fish industry: a critical review. Foods, 2022, vol. 11, no. 20, art. 3206. https://doi.org/10.3390/foods11203206Liu W., Lyu J., Wu Di, Cao Y., Ma Q., Lu Y., Zhang X. Cutting techniques in the fish industry: a critical review. Foods, 2022, vol. 11, no. 20, art. 3206. https://doi.org/10.3390/foods11203206Gorbatovskiy А. А., Rakityanskaya I. L., Kaledina M. V. Food processing from mechanically deboned minced cod. Tekhnika i tekhnologiya pishchevykh proizvodstv = Food Processing: Techniques and Technology, 2020, vol. 50, no. 2, pp. 361–371 (in Russian). https://doi.org/10.21603/2074-9414-2020-2-361-371Gorbatovskiy А. А., Rakityanskaya I. L., Kaledina M. V. Food processing from mechanically deboned minced cod. Tekhnika i tekhnologiya pishchevykh proizvodstv = Food Processing: Techniques and Technology, 2020, vol. 50, no. 2, pp. 361–371 (in Russian). https://doi.org/10.21603/2074-9414-2020-2-361-371Sajib M., Trigo J. P., Abdollahi M., Undeland I. Pilot-scale ensilaging of herring filleting co-products and subsequent separation of fish oil and protein hydrolysates. Food and Bioprocess Technology, 2022, vol. 15, no. 10, pp. 2267–2281. https://doi.org/10.1007/s11947-022-02870-9Sajib M., Trigo J. P., Abdollahi M., Undeland I. Pilot-scale ensilaging of herring filleting co-products and subsequent separation of fish oil and protein hydrolysates. Food and Bioprocess Technology, 2022, vol. 15, no. 10, pp. 2267–2281. https://doi.org/10.1007/s11947-022-02870-9Abdollahi M., Marmon S., Chaijan M., Undeland I. Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fi sh muscle. Food Chemistry, 2016, vol. 212, pp. 213–224. https://doi.org/10.1016/j.foodchem.2016.05.165Abdollahi M., Marmon S., Chaijan M., Undeland I. Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fi sh muscle. Food Chemistry, 2016, vol. 212, pp. 213–224. https://doi.org/10.1016/j.foodchem.2016.05.165Šližyte R., Daukšas E., Falch E., Storrø I., Rustad T. Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products. Process Biochemistry, 2005, vol. 40, no. 3–4, pp. 1415–1424. https://doi.org/10.1016/j.procbio.2004.06.033Šližyte R., Daukšas E., Falch E., Storrø I., Rustad T. Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products. Process Biochemistry, 2005, vol. 40, no. 3–4, pp. 1415–1424. https://doi.org/10.1016/j.procbio.2004.06.033Šližytė R., Rustad T., Storrø I. Enzymatic hydrolysis of cod (Gadus morhua) by-products: optimization of yield and proper-ties of lipid and protein fractions. Process Biochemistry, 2005, vol. 40, no. 12, pp. 3680–3692. https://doi.org/10.1016/j.procbio.2005.04.007Šližytė R., Rustad T., Storrø I. Enzymatic hydrolysis of cod (Gadus morhua) by-products: optimization of yield and proper-ties of lipid and protein fractions. Process Biochemistry, 2005, vol. 40, no. 12, pp. 3680–3692. https://doi.org/10.1016/j.procbio.2005.04.007Alshevskiy D. L., Korzhavina Yu. N., Alshevskaya M. N., Ustich V. I. Application of fat-containing edible fish waste for making imitation lard. AIP Conference Proceedings, 2022, vol. 2636, no. 1, p. 020015. https://doi.org/10.1063/5.0103970Alshevskiy D. L., Korzhavina Yu. N., Alshevskaya M. N., Ustich V. I. Application of fat-containing edible fish waste for making imitation lard. AIP Conference Proceedings, 2022, vol. 2636, no. 1, p. 020015. https://doi.org/10.1063/5.0103970Tsibizova M. Е. Expansion of assortment of culinary products from the grown fish. Vestnik MGTU = Vestnik of MSTU, 2018, vol. 21, no. 3, рр. 513–523 (in Russian). https://doi.org/10.21443/1560-9278-2018-21-3-513-523Tsibizova M. Е. Expansion of assortment of culinary products from the grown fish. Vestnik MGTU = Vestnik of MSTU, 2018, vol. 21, no. 3, рр. 513–523 (in Russian). https://doi.org/10.21443/1560-9278-2018-21-3-513-523

The authors declare that there are no conflicts of interest present.