Production of feed additives from fish bone and their nutritional value

Tsibizova, Maria; Magdanova, Yu R; Maksimenko, Yu A; Bakhareva, A A; Grozesku, Yu N

doi:10.1088/1755-1315/1052/1/012051

Cited by 1 publication

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“…The fish bones formed after cleaning from muscle tissue are dried for 20-30 minutes, and then fired at a temperature of 700 ° C for 8-9 hours until a dried dark-beige bone mass with slight gray inclusions is obtained. Then it is additionally crushed to obtain a powder without large inclusions [7]. The resulting powder can be included in the composition of the pastes in an amount of up to 3% in order to increase the content of calcium and phosphorus in them in the form digestible by the human body.…”

Section: Introductionmentioning

confidence: 99%

Specialized food products of increased biological value on a fish basis

Tsibizova,

Bredikhina,

Gizbrecht

et al. 2023

E3S Web of Conf.

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According to the Strategy for Improving the Quality of Food Products in the Russian Federation until 2030, the priority area is the development of modern technologies for the production of food ingredients and food processing technologies, including biotechnologies to create conditions for the production of new generation food products with specified quality characteristics and promote the principles of healthy nutrition. Thus research in the field of creation, design of technologies and formulations of functional, enriched, specialized fish-based food products are developing. A special place is occupied by products for the nutrition of athletes, the diet and balance of which are determined by the rhythm of the training process. It is proposed to use fish pastes of increased biological value for nutrition of athletes. The main component of such products can be both aquatic biological resources and aquaculture objects. The possibility of expanding the assortment line of fish culinary products is considered. To increase the biological value of the pastes addition of Jerusalem artichoke is justified. The organoleptic and physico-chemical indicators of the quality of the resulting pastes were studied, which showed the possibility of including a phosphorus-calcium food supplement and Jerusalem artichoke in their recipe.

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Section: Introductionmentioning

confidence: 99%