TAILIEUCHUNG - Developing the technology and evaluating the biological value of the peptone from secondary products of processing of fish raw material of the arctic region

The results of microbiological and toxicological tests have proved the safety of the bone-muscular cod waste (BMW). Waste (humerus with meat cuts) from cod cutting on fillets contains 18,95 % of a full-grade animal protein and insignificant amount of fat ( %). | Developing the technology and evaluating the biological value of the peptone from secondary products of processing of fish raw material of the arctic region International Journal of Mechanical Engineering and Technology IJMET Volume 10 Issue 03 March 2019 pp. 1880-1893. Article ID IJMET_10_03_191 Available online at http ijmet JType IJMET amp VType 10 amp IType 3 ISSN Print 0976-6340 and ISSN Online 0976-6359 IAEME Publication Scopus Indexed DEVELOPING THE TECHNOLOGY AND EVALUATING THE BIOLOGICAL VALUE OF THE PEPTONE FROM SECONDARY PRODUCTS OF PROCESSING OF FISH RAW MATERIAL OF THE ARCTIC REGION Ludmila Kazimirovna Kuranova Vlasimir Aleksandrovich Grokhovsky Yulia Viacheslavovna Zhivlyantseva and Vasily Igorevich Volchenko Department of Food Production Technology Institute of Natural Science and Technology Federal State Educational Institution of Higher Education quot Murmansk State Technical University quot Murmansk Russian Federation ABSTRACT The results of microbiological and toxicological tests have proved the safety of the bone-muscular cod waste BMW . Waste humerus with meat cuts from cod cutting on fillets contains 18 95 of a full-grade animal protein and insignificant amount of fat . Thus the possibility of using them as a protein raw material for producing peptones has been proved. The technology of obtaining peptone from the secondary fish raw material - bone-muscular waste from the cutting of cod fish - has been developed and optimized. Using the cryoextrusion method in the technology of peptone production at the stage of grinding waste is proposed. Using of the enzyme protosubtilin G3X in hydrolysis is substantiated proteolytic activity is established it is 560 77 μmol TYR g the optimal temperature of enzymatic hydrolysis of BMW is 45 1 С. Using the theory of experiment planning and computer modeling a series of works was carried out to optimize the stage of enzymatic hydrolysis of fish wastes. Nearly optimal hydrolysis .

• Sinh học
• Microbiological and toxicological tests
• Bone muscular cod waste
• Full grade animal protein
• Insignificant amount of fat
• Enzymatic hydrolysis of BMW