Перспективы использования термо-вакуумно-импульсных технологий для варки и обезжиривания рыбной массы при производстве кормовой рыбной муки

Abstract

At this article had been substantiated the need to development of technologies for fish meal production which provides to process raw materials difficult in technological meaning because high fat content in it. Particularly, technologies based on new physical methods never used at fish industry before also should be developed. The article presented results of technological research devoted study the opportunity of practical use for thermal-vacuum-pulsing (TVP) action while fish meal production. Possibility of practical use for TVP-action during cooking of black sea anchovy was established. Chemical composition for samples of fish mass obtained during cocking temperature and number of TVP-action circle variation, their influence on the keck and press water yield is determined. Based on these researching the rational cocking parameters for black sea anchovy was determined. It was found cooked fish meal has high biological value because it protein characterized of high albuminous nitrogen content.