Analysis of food and biological value of fish processing waste

Authors

  • Ніна Василівна Дуденко Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-8301-9852
  • Богдана Олександрівна Панікарова Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-5910-8700
  • Віктор Григорович Горбань Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-0229-5223

DOI:

https://doi.org/10.15587/2312-8372.2015.55765

Keywords:

fish, fish food waste, fish skin, chemical composition, amino acid composition

Abstract

The prospects and necessity of involving the fish protein-containing waste in the production cycle of food production is proved in the article. The main aim is research and evaluation of food and biological value of fish waste generated as a result of production of semi-finished goods or stuffing. These data show that most perspective protein-containing waste is a fish skin, because it is rich in protein and fat, as well as some amino acids specific for collagen. It is found that the amino acid composition of fish skins is defective, however, it can be easily balanced by binding to muscle tissue. We propose to use fish skin in meat systems after appropriate processing to impart plasticity and softness.

Author Biographies

Ніна Василівна Дуденко, Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051

Doctor of Medical Sciences, Professor

Department of Chemistry, Microbiology and Food Hygiene

Богдана Олександрівна Панікарова, Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences, Assistant

Department of Chemistry, Microbiology and Food Hygiene

Віктор Григорович Горбань, Kharkiv State University of Food Technology and Trade, 333, str. Klochkovskaya, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences, Associate Professor

Department of Chemistry, Microbiology and Food Hygiene

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Published

2015-11-26

How to Cite

Дуденко, Н. В., Панікарова, Б. О., & Горбань, В. Г. (2015). Analysis of food and biological value of fish processing waste. Technology Audit and Production Reserves, 6(7(26), 39–41. https://doi.org/10.15587/2312-8372.2015.55765

Issue

Vol. 6 No. 7(26) (2015): Scientific outcomes 2015

Section

Technology organic and inorganic substances

License

Copyright (c) 2016 Ніна Василівна Дуденко, Богдана Олександрівна Панікарова, Віктор Григорович Горбань

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