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Golubeva O. A., Grekov E. O., Titova S. A.
Extrusion in the production technologies of North Basin cartilage fish
DOI: 10.21443/1560-9278-2019-22-3-371-378
Abstract. Nowadays one of the main tasks of developing domestic fishery complex is increasing efficiency of aquatic biological resources (ABR) extraction and optimizing their processing. The increased pace of processing of ABR is associated with the searching and introduction of energy-saving, low-waste and non-waste technologies in order to increase the quantity and expand the variety of types of both feed and food products. Stellate stingray is a valuable raw material containing a significant amount of high-quality protein, as well as a number of important trace elements for nutrition. There is a high concentration of chondroitin sulfate in the stingray meat that makes it an indispensable component in functional nutrition, as well as in the creation of special feeds. As a result of the study, rational modes of grinding Stellate stingray meat with extrusion have been recommended for using. The feasibility of using different matrices for different conditions of raw materials has been substantiated. Regression equations has been obtained for describing the effect of a complex parameter – the coefficient of the geometric shape of the hole taking into account both the diameter and the shape of the matrix hole, and the degree of grinding of raw materials on the grinding pressure. The grinding matrix with 8/7/8 "cone – cone" type openings is recommended for use in the production of feed stuffing from thawed stingray, as it allows to get grinding pressure close to the minimum and 31.33 ± 0.94 kgf/cm2 (3.07 ± 0.09 MPa) with a grinding degree of 3.09. For a blanched slope, it has been recommended to use a matrix with holes like 5.5/4.5/5.5 "cone – cone" which allows to obtain minced meat with the highest content of cartilage 14.38 ± 0.52 g per 100 g of blanched raw the pressure of 7.63 ± 0.27 kgf /cm2 (0.75 ± 0.02 MPa) and a grinding degree of 11.41. Therefor using the extrusion in the processing of North Basin fish raw materials allows to get both feed and food semi-finished products suitable for consumption and further processing.
Printed reference: Golubeva O. A., Grekov E. O., Titova S. A. Extrusion in the production technologies of North Basin cartilage fish // Vestnik of MSTU. 2019. V. 22, No 3. P. 371-378.
Electronic reference: Golubeva O. A., Grekov E. O., Titova S. A. Extrusion in the production technologies of North Basin cartilage fish // Vestnik of MSTU. 2019. V. 22, No 3. P. 371-378. URL: http://vestnik.mstu.edu.ru/v22_3_n80/09_golubeva_371-378.pdf.
