Waste from fish cutting (heads, swim bladders, fins, skin, and bones) is a high-value technological raw material for obtaining substances and products with a wide range of properties. The possibility of using waste from cutting fish of the Gadidae family: the Alaska pollock (Gadus chalcogrammus) and the Pacific cod (Gadus macrocephalus), processed in the coastal zone, is scientifically substantiated. In this work, a technology has been developed for processing accumulated waste from fish cutting in order to obtain fish gelatin, which is characterized by high protein content (more than 80.0%) and a full set of essential and nonessential amino acids. We studied the quality of fish gelatin obtained from wastes from cutting the fish of the Gadidae family. The possibility of using fish gelatin as a component of fish products is shown; the dose of its introduction into the fish products is substantiated. The data obtained made it possible to recommend the use of fish processing waste products as a gelling component and a source of amino acids in multicomponent food systems.
Results are provided of a 7 year study of biological parameters in females of three Pacific salmons of the genus Oncorhynchus (pink salmon O. gorbuscha, chum salmon O. keta, and sockeye salmon O. nerka) in the Olyutorsky and Karaginsky gulfs, Bering Sea. Abundance of the pink salmon is identified as the main determining factor of the interannual dynamics of maturity index in female Pacific salmon in coastal waters. Maturity index rises at high levels of abundance as a result of differently directed changes in two parameters: decreasing body weight and increasing ovary weight. In female chum salmon, maturity index depends on the age structure of the population and body weight dynamics of different age groups, factors influenced by high abundance of some pink salmon generations, and does not depend on the abundance of spawning chum salmon. The revealed association between pink salmon and sockeye salmon in dynamics of their biological parameters may result from the similarity of their diets; during the last year of fattening in the sea, the sockeye salmon is affected by the pink salmon, the most abundant of the three species. The interannual variation of biological parameters in pink salmon and chum salmon is more pronounced in Olyutorsky Gulf than in Kara ginsky Gulf.
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