Machine-hardware diagram of complex biotechnological processing of aquaculture objects
https://doi.org/10.29235/1817-7204-2024-62-1-82-88
Abstract
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”.
About the Authors
Yu. N. KorzhavinaRussian Federation
Yuliya N. Korzhavina – Postgraduate Student
1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation
D. L. Alshevskiy
Russian Federation
Dmitriy L. Alshevskiy – Ph. D. (Engineering), Associate Professor, Associate Professor of the Department of Food Technology
1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation
M. N. Alshevskaya
Russian Federation
Marina N. Alshevskaya – Ph. D. (Engineering), Associate Professor, Associate Professor of the Department of Food Technology
1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation
V. I. Ustich
Russian Federation
Vladimir I. Ustich – Ph. D. (Engineering), Associate Professor, Vice-Rector for Academic Affairs
1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation
F. S. Karneeva
Russian Federation
Faina S. Karneeva – Postgraduate Student
1, Sovetsky Ave., 236022, Kaliningrad, Russian Federation
E. P. Bedo
Uzbekistan
Ekaterina P. Bedo – Postgraduate Student
21а, Kichik Khalka Yuli Str., Quarter G-9a, Uchtepa District, 100173, Tashkent, Republic of Uzbekistan