RU2141227C1 - Method for obtaining feed product from fish wastes - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: method involves grinding fish wastes produced upon reprocessing of cured fillet of sturgeon, culinary or canned product; subjecting to fermentation in the presence of preservative by heating. Vegetable raw material processing wastes with pH value of 3 may be used as preservative. Phytovirous fish internal organs may be used as enzyme preparation in an amount of 15-45% by total weight of fish wastes. Method allows storage time of ready feed product to be increased by reduced rate of oxidation processes. EFFECT: increased food and biological value of feed product, simplified production cycle and, as a result, reduced production cost and prolonged storage time. 4 cl, 1 tbl, 8 ex

Description

 The invention relates to the fishing industry and can be used in the processing of waste resulting from cutting fish for balyk, culinary and canning production.

A known method of obtaining a feed product, comprising grinding, preserving with organic acids, for example formic acid, heating, aging for (enzymatic hydrolysis, neutralization and heating to 98-100 ^o C, subsequent processing, which depends on the type of final product obtained - hydrolyzate, one stripped off product, fodder flour [A. Chernogortsev. Processing of small fish based on the fermentation of raw materials. - M. Food industry, 1973.- C. 97-100].

The closest in technical essence is (an enzymatic method of obtaining a feed product, which includes crushing fresh waste from fish canneries, mixing with a preservative, for example formic acid, simultaneous heating to 50-55 ^o C and fermentation due primarily to its own complex of proteolytic waste enzymes or the use of enzymatic preparations, for example PC oryzin, PC terrizin, the fermentation time is 24 - 48 hours, depending on the type of raw material, after which the mass is heated to inactivation of enzymes to a temperature of 98-100 ^o C. By adding 0.5% of the enzyme preparation, the duration of fermentation is reduced by 2 times [AP Chernogortsev. Processing of small fish based on fermentation of raw materials. - M. Food industry, 1973. - p. 97-100].

 The disadvantage of the existing method is the short shelf life, the need for subsequent neutralization of the used organic acids, which leads to a significant complication of the process and additional material and labor costs, as well as the limited nutritional value of the finished product.

 The problems solved by the invention are to increase the shelf life of the finished product by reducing the rate of oxidation processes, increasing the nutritional and biological value of the feed product, simplifying the process cycle and, as a consequence, its cost reduction.

 The problem is solved due to the fact that in the method of obtaining a feed product from fish waste, which involves grinding and fermenting in the presence of a preservative when heated and the subsequent inactivation of enzymes by heating, waste products of raw fruits and vegetables with a pH of 3 are used as a preservative, and as the enzyme component use the insides of herbivorous fish, introduced in an amount of 15 - 45% of the total mass of fish waste, and the preservative is introduced in an amount that ensures the pH is ready 5th product.

The best result can be achieved by fermentation for 10 to 20 hours at a temperature of 40-50 ^o C, inactivation is carried out at a temperature of 98-100 ^o C. Moreover, the innards of herbivorous fish, such as silver carp and white carp, grass carp, are used as the enzyme component. as waste products for processing fruit and vegetable raw materials use tomato waste, apple squeezes, waste lemons, cherry plums.

 Thus, implementing the proposed method of antioxidant action of preparing a feed product, it is possible to extend the shelf life of finished products, use cheap waste from the fruit and vegetable industry that replaces expensive preservatives, simplify the process by eliminating the process of neutralizing previously used organic acids, and also obtain a feed product containing nutritious substances characteristic not only of the feedstock (fish proteins, fats, amino acids, fatty to Slots, minerals, vitamins), but also valuable biological substances inherent in the vegetable raw materials, such as flavonoids, tokoferolly, carotenes, carotenoids, etc.

 The introduction of herbivorous fish with an active enzymatic complex into crushed fish waste and subsequent heating contribute to the hydrolytic cleavage of protein substances under the action of proteolytic enzymes.

 Adding fruit and vegetable wastes containing natural organic acids to the fish product allows inactivating putrefactive microflora, which can lead to signs of putrefactive decomposition of the feed product. Natural antioxidants that are part of herbal supplements (tocopherols, ascorbic acid, carotenes, etc.) reduce the activity of oxidative processes in the product, thereby increasing the shelf life of the finished product.

 Examples of specific performance.

Example 1. Wastes from fish processing industry (heads, entrails, fins, scales of oceanic, freshwater fish), as well as entrails of silver carp in the amount of 30% of the total mass are ground in a spinning top, heated to a temperature of 40-50 ^o C, add a mixture of tomato and cherry plum waste (pH 3) in a 1: 1 ratio, the mass fraction of which ensures the pH of the finished product ≤5 and 40% of the mass of fish waste, is kept for 10 hours with stirring, heated to 98-100 ^o C, cooled to ambient temperature.

 The resulting fermented product can be used as animal feed or directed to evaporation or to produce feed flour.

 Product quality indicators are given in the table.

 Example 2. The method is carried out as described in example 1. The difference is that the number of internals of silver carp is 45% by weight of fish processing waste.

 Indicators characterizing the quality of the feed product are shown in the table.

 Example 3. The method is carried out as described in example 1. The difference is that the number of internals of silver carp is 15% by weight of fish waste.

 The quality indicators of the feed product are given in the table.

 Example 4. The method is carried out as described in example 1. The difference is that the mass fraction of fruit and vegetable waste provides a pH of the finished product equal to 4, which is 40% by weight of fish waste.

 Indicators reflecting the quality of the feed product are presented in the table.

 Example 5. The method is carried out as described in example 1. The difference is that the amount of waste of fruits and vegetables provides a pH of the finished product equal to 2, which is 45% by weight of fish waste.

 Quality indicators of the feed product are shown in the table.

 Example 6. The method is carried out as described in example 1. The difference is that the proportion of fruit and vegetable waste provides a feed pH of 2, which is 60% by weight of fish waste.

 Product quality indicators are shown in the table.

 Example 7. The method is carried out as described in example 1. The difference is that the proportion of fruit and vegetable waste provides a feed pH of 6, which is 30% by weight of fish waste.

 Product quality indicators are given in the table.

 Example 8. Carried out by the prototype method.

 Quality indicators are shown in the table.

 The data in the table indicate that the feed product obtained by the methods described in examples 1, 2, 4, 5, 6, has a uniform consistency, has a fish smell without signs of oxidation, color from gray to grayish-brown, pH is 5.

 The quality of the feed product made in accordance with Example 3 was characterized by a thick consistency and the presence of inclusions of solid particles of fish and vegetable raw materials, which indicates insufficiently complete decomposition of solid particles under the action of enzymatic systems contained in the amount of entrails introduced into the mass.

 The product made according to example 6 did not have a fishy smell, since the proportion of plant material exceeds the proportion of fish waste.

 The feed product obtained in example 7 had inclusions of solid particles of fruits, which indicates that the pH of the product does not ensure their complete hydrolysis. The smell of the product was distinguished by signs of fat oxidation, which appears due to an insufficient amount of natural antioxidants contained in fruits and vegetables.

 Signs of fat oxidation are noted in the smell of the feed product obtained according to example 8, which is the result of active hydrolytic and oxidative processes in the absence of natural antioxidants of fruit and vegetable raw materials.

 The shelf life of the finished product reaches 6 months at ambient temperature.

Claims (4)

 1. A method of obtaining a feed product from fish waste, providing for their grinding, fermentation in the presence of preservatives when heated and subsequent inactivation of enzymes by heat treatment, characterized in that the fermentation is carried out by using the insides of herbivorous fish in the amount of 15-45% of the total weight of fish waste, and as a preservative use waste processing fruit and vegetable raw materials or their mixture with a pH of 3, which is introduced in an amount sufficient to achieve the finished pH feed product equal to 5. 2. The method according to claim 1, characterized in that the fermentation is carried out at a temperature of 40-50 ^o C for 10-20 hours, and inactivation at a temperature of 98-100 ^o C.  3. The method according to claim 1, characterized in that for fermentation use the insides of herbivorous fish, such as grass carp, silver carp.  4. The method according to claim 1, characterized in that tomato waste, apple pomace, waste cherry plum, lemons, etc. are used as waste products from processing fruit and vegetable raw materials.

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