Проблеми впровадження безвідходної технології переробки ставкової риби та способи їх вирішення

Abstract

Розроблено схему переробки ставкової риби з урахуванням принципів безвідходного виробництва, що дозволяє використання всіх анатомічних частин риби для виробництва харчових та технічних продуктів. Невирішеним питанням залишається організація одночасного процесу видалення нутрощів в тушках ставкової риби та очищення від луски, що дозволить збільшити ефективність переробки сировини, покращити показники продуктивності підприємств галузі. Для вирішення проблеми впровадження комплексної безвідходної переробки ставкової риби необхідно розробити нові комбіновані способи очищення ставкової риби від луски та нутрощів, у тому числі з використанням ультразвукових хвиль.

At the present stage of development of the processing industry of Ukraine there is a need for the organization of complex and waste-free processing of aquatic organisms of freshwater reservoirs. Traditional technologies of pond fish processing cannot be called rational. Most of the fish in the pond is sold to the public as a whole, which leads to the loss of parts of carcasses that have important nutritional, feed or technical significance. Therefore, it is important to create new technologies that cover the processes of fish distribution and integrated use of raw materials. Processing of raw materials using low-waste technologies will provide a significant additional amount of food, feed and technical products. Today, the technologies used in the industry do not allow the full use of raw materials from freshwater fish and aquatic organisms, which lead to the formation of a significant percentage of waste in enterprises. Usage of various electrophysical methods, including ultrasound, can accelerate the solution of this problem. A scheme for processing pond fish has been developed, taking into account the principles of waste-free production, and, consequently, the use of all anatomical parts of fish for the production of food and technical products. One of the main factors preventing the use of pond fish for industrial processing into semi-finished and finished culinary products is the presence of a scaly cover that sits tightly and must be removed at the stage of primary processing of carcasses. The analysis showed that the methods of cleaning the scales have such disadvantages as loss of nutritional value and edible parts in the waste, loss of subcutaneous fat, digestion of the surface layer and exposed parts of fish, which leads to protein denaturation, damage to fish skin and the need for manual cleaning of fish carcasses. Unresolved is the organization of the process of simultaneous removal of offal in the carcasses of pond fish during the process of cleaning from scales, which will increase the efficiency of the process of processing raw materials, improve the productivity of enterprises in the industry. The solution of the problem of introduction of complex waste-free processing of pond fish is possible due to the development of new combined methods of cleaning pond fish from scales and entrails, including using electrophysical (ultrasonic) influence, which is the subject of further research.