COMPARATIVE CHARACTERISTICS OF THE NUTRITIONAL VALUE OF BIG CARP, CATFISH, CARP AND PIECE CAVIAR
Z. M. Arabova,
O. I. Konnova,
I. Yu. Aleksanyan,
A. H.-H. Nugmanov,
M. S. Arabov,
N. P. Memedeikina,
E. V. Sokolova https://doi.org/10.37493/2307-910X.2023.1.6
Abstract
The study and analysis of the chemical composition and biochemical parameters of caviar raw materials of freshwater fish living in the lower reaches of the Volga confirm the fact that caviar raw materials have a relatively high energy and biological efficiency of functioning and the value of protein and lipid complexes. The biological value of protein complexes is due to the presence of the entire list of essential amino acids, the total proportion of which is higher compared to the ideal protein substance. Freshwater, like marine caviar, is an excellent source of lipids, including phospholipids, which contain a significant amount of long-chain polyunsaturated fatty acids. Therefore, in recent studies related to fish raw materials and related products, much attention is paid to them. This article provides an overview of the chemical composition and properties of caviar of four species of fish, the caviar component of which is in low demand in native and processed form in the domestic fish products market.
About the Authors
Z. M. Arabova
FSBEI HE «Astrakhan State Technical University»
Russian Federation
Russian Federation
Zarema M. Arabova, Cand. Sci. (Tech.) Junior Researcher of the Research
Laboratory «Food Systems and Biotechnologies»
O. I. Konnova
FSBEI HE «Astrakhan State Technical University»
Russian Federation
Russian Federation
Olga I. Konnova, Lead Engineer, Research Laboratory «Food Systems and
Biotechnologies»
I. Yu. Aleksanyan
FSBEI HE «Astrakhan State Technical University»
Russian Federation
Russian Federation
Igor Y. Aleksanyan, Dc. Sci. (Tech.), Professor, Department of Technological Machines and Machinery
A. H.-H. Nugmanov
FSBEI HE «Astrakhan State Technical University»
Russian Federation
Russian Federation
Albert H.-H. Nugmanov, Dc. Sci. (Tech.), Department of Technological Machines and Machinery
M. S. Arabov
FSBEI HE «Astrakhan State Technical University»
Russian Federation
Russian Federation
Mikhail Sh. Arabov, Cand. Sci. (Tech.), Assistant Professor, Department of Technological Machines and Machinery
N. P. Memedeikina
FSBEI HE «Astrakhan State Technical University»
Russian Federation
Russian Federation
Natalia P. Memedeikina, Cand. Sci. (Techn.) Assistant ProfessorDepartment of Technological Machines and Machinery
E. V. Sokolova
FSBEI HE «Astrakhan State Technical University»
Russian Federation
Russian Federation
Ekaterina V. Sokolova, Postgraduate student, Department of Technological Machines and Machinery
References
1. Abramova L.S., Radygina A.F. Ehmul'sionnye produkty na osnove rybnoi ikry // Rybnoe khozyaistvo. 2003. No. 3. P. 57-59.
2. Kalinichenko T.P., Timchishina G.N., Boltenkov E.V., Slutskaya T.N., Yakush E.V. Osobennosti khimicheskogo sostava ikry makrurusa i vozmozhnost' proizvodstva iz nee delikatesnoi produktsii // Izvestiya TINRO-Tsentra. 2007. Vol. 149. P. 400-407.
3. Akhmerova E.A., Khamzina A.K. Biologicheskaya tsennost' lipidov ikry nekotorykh vidov ryb // VI Moskovskii mezhdunarodnyi kongress «Biotekhnologiya: sostoyanie i perspektivy razvitiya». M., 2011. P. 160-161.
4. Informatsiya o predvaritel'nykh itogakh promysla poluprokhodnykh i rechnykh vidov ryb v 2020 g. [Ehlektronnyi resurs]. Rezhim dostupa: http://kaspnirh.vniro.ru/news/2020-12-29/1575/ (data obrashcheniya 12.02.2023).
5. Menchinskaya A.A., Lebskaya T.K. Pishchevaya i biologicheskaya tsennost' ikry tolstolobika // Vestnik nauki i obrazovaniya Severo-Zapada Rossii. 2015. Vol. 1, No. 1. P. 136-142.
6. Spravochnik po khimicheskomu sostavu i tekhnologicheskim svoistvam ryb vnutrennikh vodoemov / Pod red. V.P. Bykova. Moskva: VNIRO. 1999. 207 p.
7. R. Malcolm Love. The Chemical Biology of Fishes. 1980. Vol. 2. P. 36-42.
8. Akhmerova E.A., Kopylenko L.R., Rubtsova T.E. Pishchevaya tsennost' ikry ryb // Vestnik biotekhnologii i fiziko-khimicheskoi biologii im. Yu.A. Ovchinnikova. 2012. Vol. 8, No. 4. P. 12-20.
9. Redde M.K. Amino acid. Chemical compound [Ehlektronnyi resurs]. Rezhim dostupa: http://www.britannica.com/EBchecked/topic/20691/amino-acid (data obrashcheniya 12.02.2023).
10. Onishchenko G.G. Ratsional'noe pitanie. Rekomenduemye urovni potrebleniya pishchevykh i biologicheski aktivnykh veshchestv [Ehlektronnyi resurs]. Rezhim dostupa http://www.businesspravo.ru/Docum/DocumShow_DocumID_97295.html (data obrashcheniya 12.02.2023).
11. Ershova V.P. Rol' zhirnykh kislot v fiziologicheskikh protsessakh organizma // Byulleten' Severnogo gosudarstvennogo meditsinskogo universiteta. 2019. No. 1 (42). P. 183-184.
12. Tablitsy kaloriinosti, pishchevoi tsennosti i khimicheskogo sostava produktov pitaniya i gotovykh blyud [Ehlektronnyi resurs]. Rezhim dostupa: https://healthdiet.ru/table_calorie_users/1464529/ (data obrashcheniya 07.02.23).
13. Lebskaya T.K. Menchinskaya A.A., Sravnitel'naya kharakteristika pishchevoi tsennosti ikry nekotorykh ryb // Vestnik nauki i obrazovaniya Severo-Zapada Rossii. 2015. Vol. 1, No. 2. P. 1-7.
Review
For citations:
Arabova Z.M., Konnova O.I., Aleksanyan I.Yu., Nugmanov A.H., Arabov M.S., Memedeikina N.P., Sokolova E.V. COMPARATIVE CHARACTERISTICS OF THE NUTRITIONAL VALUE OF BIG CARP, CATFISH, CARP AND PIECE CAVIAR. Modern Science and Innovations. 2023;(1):65-71. https://doi.org/10.37493/2307-910X.2023.1.6
Views:
236
Email this article 