RU2460313C2 - Method for production of fodder additive with chondroprotective properties of sea hydrobionts wastes - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention is intended for use in agriculture and in veterinary science. The invention relates to a method for production of a fodder additive with chondroprotective properties of sea hydrobionts wastes. The fodder additive preparation method is as follows: raw material (represented by muscular-and-cartilaginous tissue of squid heads and salmon fishes heads) is milled. The muscular-and-cartilaginous tissue of squid heads is mixed with an enzyme solution at the ratio of the raw material to enzyme solution being 1:0.5; the solution consists of CelloLux F or Celloviridin B G20kh enzyme preparation in an amount of 2.9-3.4 g (which corresponds to the raw material activity equal to 580-680 A.U./kg), 0.1% of sodium benzoate, 1.0% of sodium chloride and water - balance. The salmon fishes heads are mixed with an enzyme solution at the ratio of the raw material to the enzyme solution being 1: 0.25-1:0.75; the solution consists of Protomegaterin G20kh enzyme preparation in an amount of 1.66-1.86 g (which corresponds to 1667-1864 PU/kg of the raw material), 0.1% of sodium benzoate, 1.0% of sodium chloride and water - balance. Hydrolysis is performed simultaneously in separate vessels: for squid heads - at a temperature of 37-43C during 2.0-2.5 hours, for salmon fishes heads - during 4.5-5.0 hours. Hydrolysate of muscular-and-cartilaginous tissue of squid heads and salmon fishes heads hydrolysate and bone sediment are separated from the produced suspensions; then one either mixes hydrolysate of muscular-and-cartilaginous tissue of squid heads with salmon fishes heads hydrolysate and bone residue at a ratio of 0.9:1 with subsequent drying or separately dries salmon fishes heads hydrolysate, bone sediment and hydrolysate of muscular-and-cartilaginous tissue of squid heads with their subsequent mixing depending on the fodder recipe. ^ EFFECT: method for production of fodder additive with chondroprotective properties of sea hydribionts wastes is proposed. ^ 3 cl, 3 tbl, 7 ex

Description

The invention is intended for use in agriculture and in veterinary medicine.

One of the main objects of marine fishing in the Far East are salmonids (average annual salmon catch 230-270 thousand tons, chum salmon 20-30 thousand tons) and squids - 40-50 thousand tons.

Currently, waste from cutting commercial species of squid and salmon: heads (on average up to 4-5 thousand tons and 40-50 thousand tons, respectively) (www.drt.slt.ru), ganglia, cartilage capsule are not fully processed (www .soramn.ru).

The high content of squid and salmon cartilage in the heads determined the search for their composition of biologically active components - amino sugars (glucosamines), which are a common component of cartilage and functional food ingredient, as well as the creation of functional food and feed products based on them.

Glucosamine, which is part of the feed supplement, is the main building material for connective tissue. It is involved in the formation of articular cartilage, ligaments, tendons, is present in the walls of blood vessels, bronchi, skin and mucous membranes.

It is possible to use a feed additive for many species of animals, birds, fish, as a prophylaxis of diseases of the musculoskeletal system.

There is pet food and a method for preparing it to maintain joint health and relieve arthritic symptoms in pets (RF Application No. 2001128302/13, 03.21.2000, IPC A61K 61/00) containing an effective amount of the active Perna canaliculus extract.

The disadvantage is that a rather rare mollusk Perna canaliculus is used as a raw material.

A known method of producing animal feed in the form of a hydrolyzate from small fish and its use as a feed additive for juvenile sturgeon fish (Abstract Bigzhi A.I. Development of technology for the preparation of a hydrolyzate without separating unfermented protein residue from small fish and the creation of a compound feed for sturgeon juveniles fish). The method involves the deep grinding of raw materials (small fish), then water is added to the minced meat (30% by weight of the raw materials) and an enzymatic preparation of proteolytic activity. Fermentolysis of raw materials is carried out at a temperature of 55 ° C in a natural environment. The resulting suspension is inactivated by heating to 90 ° C. The bones of the fish skeleton are separated from the suspension. The feed hydrolyzate is degreased using a separator and dried to a moisture content of 50-60%.

The disadvantage of this method is that the fermentolysis of raw materials is carried out in a harsh temperature regime. Bone residue is separated from the feed hydrolyzate, thereby depleting the feed by the number of mineral components. In addition, the resulting feed does not contain components of chondroprotective activity.

A method for producing fodder fish meal is proposed (RF Application No.2000107990 / 13, 04/03/2000), including grinding the feedstock, heat treatment it, separating the dense mass from the liquid phase, and drying. The dense mass is subjected to enzymatic hydrolysis to a state of polypeptide content of 50-80% with a molecular weight of at least 700 Daltons. Fermentolysis of raw materials is carried out at a temperature of 55-60 ° C for 90 minutes

The disadvantage of this method is the double heat treatment. Fermentolysis of raw materials is carried out in harsh temperature conditions.

The resulting feed does not contain chondroprotective components.

A known method of producing a complex product of chondroprotective orientation from the cartilage of hydrobionts (sharks, stingrays, sturgeons, salmon fish and cephalopods (Patent RF №2250047, 11/18/2003, IPC A23L 1/30, 1/325). The method involves the extraction of cartilage tissue from hydrobionts, its homogenization, extraction with 0.9-2.0% sodium chloride, enzymatic hydrolysis using a proteolytic enzyme obtained from king crab hepatopancreas for 7-8 hours, inactivation of enzymes, lipid deposition 0.2-0.3 % solution of chitosan in 2-4% acetic to slot for 9-15 h, acid hydrolysis with hydrochloric acid, separation of the final product and its drying.

The disadvantage of this method is the use of only the cartilage of cephalopods. In addition, in the preparation technology of the drug, the operation of desorption of the lipid fraction of the raw material by chitosan is necessary, which is laborious, problematic in the subsequent purification of chitosan, but it is necessary due to ensuring the proper storage capacity of the product (hydrobiont fat quickly oxidizes and makes the drug unsuitable and even dangerous for use).

The closest in technical essence is a method for producing a product of enzymatic protein hydrolysates from marine hydrobionts for microbiological and / or feed purposes (RF patent No. 2215425, 06.06.2001, IPC A23J 1/04), characterized in that the raw material is ground and its enzymatic hydrolysis while marine hydrobionts are used as raw material, and hepatopancreas of king crab is used as an enzyme preparation.

The disadvantage of this method is that under these hydrolysis conditions it is impossible to obtain a product with chondroprotective properties.

The task of the invention is to obtain a chondroprotective feed product with a high content of proteins and minerals through the use of enzymes with proteolytic and amylolytic effects.

The problem is achieved in that in the method for the production of chondroprotective feed additives from marine hydrobiont waste, characterized in that the raw materials are crushed, while the muscle-cartilaginous tissue of cephalopod mollusk heads and salmon fish heads, the muscular-cartilaginous tissue of cephalopod heads are used as raw material mollusks are mixed with the enzyme solution, with a ratio of raw material: enzyme solution equal to 1: 0.5, which consists of the enzyme preparation CelloLux-F or CelloViridin V G20x in an amount of 2.9 -3.4 g, which corresponds to the activity of 580-680 Ae / kg of raw materials, 0.1% sodium benzoate, 1.0% sodium chloride and water, and the heads of salmon fish are mixed with the enzyme solution, with the ratio of raw materials: enzyme solution, equal to 1: 0.25-1: 0.75, which consists of the enzyme preparation Protomegaterin G20x in the amount of 1.66-1.86 g, which corresponds to 1667-1864 Pe / kg of raw material, 0.1% sodium benzoate, 1, 0% sodium chloride and water, hydrolysis is carried out simultaneously in different containers at a temperature of 37-43 ° C for 2.0-2.5 hours for heads of cephalopods and for 4.5-5.0 hours for heads salmon fish, the hydrolyzate from the muscle-cartilaginous tissue of the heads of cephalopods and the hydrolyzate from the heads of the fish of salmon breeds and bone sediment are separated from the obtained suspensions, and then either the hydrolyzate from the muscle-cartilaginous tissue of the heads of cephalopods is mixed with the hydrolyzate from the heads of salmon breeds and bone the residue, in a ratio of 0.9: 1, and then dried, or a hydrolyzate from the heads of fish of salmon breeds, a bone sediment and a hydrolyzate from the heads of cephalopods are dried separately, and then mixed depending on the formulation of the feed. In this case, the final product is dried to a solids content of 8-14%.

As an enzyme preparation for hydrolysis of cephalopod mollusk heads, CelloLux-F or Celloviridin V G20x is used. Hydrolysis of raw materials is carried out at a temperature of 37-43 ° C. And the final product is dried to a solids content of 8-14%.

The claimed technical result is expressed in improving the technological characteristics of the method and obtaining a chondroprotective feed product with a high content of proteins and minerals.

The technical result is achieved by using the heads of marine hydrobionts as raw materials for muscle and cartilage tissue, namely heads of cephalopods and fish heads of salmon species, which consist of cartilage tissue with a cut of muscle tissue, as well as amylolytic enzyme CelloLux-F or Celloviridin V G20x and proteolytic enzyme Protomegaterin G20x. As a result, the synergistic effect of the final product is increased.

CelloLux-F or CelloViridin B G20x is an enzyme preparation obtained by drying the filtrates of the culture fluid of Trichoderma viride fungus in a spray dryer. The enzyme is stable in the pH range of 6.5-8.5, the activity according to the accompanying documents and TU 2000 ± 100 units / g. The optimum enzyme action is pH 3.5-6.0, temperature 30-60 ° C.

The use of CelloLux-F or Celloviridin V G20x for the hydrolysis of raw materials in the present method allows deep degradation of both polysaccharides and cellular protein structures: cellulose, glucan, xylan, hemicellulose and other non-starchy polysaccharides, allows to obtain a functional chondroprotective food product (www. sibbio.ru).

Protomegaterin G20x - producer of Bacillus megaterium. The collagenolytic enzyme facilitates the production of protein hydrolysates from raw materials of water origin, requiring the use of enzymes with broad specificity, which provides deep hydrolysis of proteins with a strengthened structure to low molecular weight peptides and amino acids.

It was experimentally found that to obtain the maximum content of galactosamines in the final product - 1.45-1.71 and glucosamines - 1.3-1.5, the ratio of components should be - minced meat: enzyme solution - 1: 0.25-1 : 0.75, preferably 1: 0.5. At the same time, enzyme solutions are prepared as follows: CelloLux-F enzyme, activity 2,000 Ae / g in an amount of 630 ± 50 Ae / kg (for minced meat from cephalopod mollusks (squid)) and Protomegaterin G20x enzyme with an activity of 1000 Pe / kg (for minced meat heads of fish of salmon breeds) are dissolved in water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The resulting enzyme solutions are heated to 50 ° C.

Hydrolysis occurs at t = 37-43 ° C. The choice of temperature at 37-43 ° C is due to the fact that the biochemical activity of the enzymes depends on the temperature. It is especially worth noting that the optimum development of most of the microorganisms from which the enzymes were obtained falls in the temperature range of 35-45 ° С. It is also known that temperatures above 45 ° C negatively affect proteins, causing coagulation and the formation of complex mixtures in them (Schroeder E., Lyubke K. Peptides. Vol. 2. - M .: Mir 1969, p. 65, Patent No. 4087563 , USA, application No. 698303).

The hydrolysis time of 2.0-2.5 hours for heads of cephalopods and 4.5-5.0 hours for heads of fish of salmon species was established experimentally, the data are presented in Fig. 1 and in table 1 for heads of cephalopods and rice .2 for salmon fish heads.

Figure 1 shows that the maximum increase in the content of amino sugars occurs in 2 hours of hydrolysis, followed by a slight decrease, this can be seen from the data in table 1.

Table 1 The change in the increase in the content of galactosamine in hydrolysates obtained from squid heads in relation to the next hour,% Sample Hydrolysis time, h 2 3 four 5 6 CelloLux-F 27.71 3,58 2.81 6.1 4.16

Figure 2 shows that the maximum increase in the content of amino sugars occurs at 5 hours of hydrolysis, followed by a slight decrease.

Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting suspension from salmon heads is sent for centrifugation in order to separate the lipid component. After centrifugation, the suspension from salmon heads is divided into 3 fractions: lipid emulsion, hydrolyzate and bone sediment.

The lipid fraction is directed to other purposes.

The obtained liquid hydrolyzate from the heads of squid, the hydrolyzate from the heads of fish of salmon breeds and the bone residue are mixed in a ratio of 1: 0.9 and sent to infrared drying. The drying temperature is 45 ± 5 ° C to a mass fraction of moisture of not more than 12-14% with the addition of an antioxidant in an amount of 0.1% by weight of the product. Well-known drugs, such as Cormalan, are used as an antioxidant.

The choice of this temperature is explained by the fact that with moderate heating a series of chemical reactions occur according to the Maillard mechanism with the condensation of sugars and amino acids and with the formation of glucosamine (Mashkovets, 1971, Nechaev, 2004). The use of higher temperatures during processing leads to a decrease in the number of amino sugars and the formation of melanoidins (Safronova, 1980). The use of lower temperatures during processing leads to an increase in drying time. The resulting product is a brown powder with a characteristic smell of fish and squid, which is easy to grind and compressible.

The product is packed in a moisture-proof packaging made of polymeric materials, since the product can gain moisture and partially lose its commercial quality.

The product is stored at a temperature of 10-35 ° C and humidity up to 85% for 12 months.

The content of the main components in the final product is shown in table. No. 2.

table 2 Chemical indicators of feed additives,% to dry matter Sample designation Water Protein Lipids Minerals Hexosamines Gal Clc Feed supplement 12-14 47.3-50.3 15-17 28-31 1.5-1.8 1.4-1.6

From this table it can be seen that the final product has a significant protein content, a moderate amount of lipids and a large amount of minerals. The amount of amino sugars in the product is sufficient so that the resulting product can have a prophylactic chondroprotective effect.

Or, the obtained hydrolysates from squid heads, salmon fish heads, and bone sediment from fish heads are individually dried on an infrared dryer at 45 ± 5 ° С until the mass fraction of moisture in the components is not more than 4.5-14%. Finished products are ground to a powder state in mills and apparatuses to particles up to 1 mm in size, with the addition of an antioxidant in an amount of 0.1% by weight of the product.

The resulting products can be used as individual feed additives, and make up a complex of feed additives.

When mixing a dry hydrolyzate from squid heads, salmon fish heads and bone sediment in a ratio of 1: 1.6: 0.1, a product is obtained which is a brown powder with a characteristic smell of fish and squid, which is easy to grind and can be pressed.

The resulting product is Packed in a moisture-proof packaging of polymeric materials, because the product may gain moisture and partially lose its commercial qualities.

The product is stored at a temperature of 10-35 ° C and humidity up to 85% for 12 months.

The content of the main components in the final product is shown in table. Number 3.

Table 3 The chemical composition of the feed additive,% of dry matter in the product Sample designation Water Protein Lipids Minerals Hexosamines Gal Clc Dry squid heads hydrolyzate 6.86 66.14 8.87 20.15 2.49 2,37 Bone sediment 4.47-4.63 32.28-33.26 17.38-17.91 43.85-45.2 0.27 0.21 Dry hydrolyzate from salmon fish heads fourteen 48.3 15.17 32.56 1.92 1,57 Feed supplement 8-11 48-51 13-15 31-34 1.45-1.7 1.3-1.5

From this table it can be seen that the feed additive has a significant protein content, a moderate amount of lipids and a large amount of minerals. The amount of amino sugars in the product is sufficient so that the resulting product can have a prophylactic chondroprotective effect.

The invention is illustrated by the following examples.

Example No. 1.

10 kg of muscle and cartilage tissue of the head of the squad squid is washed with tap water, crushed in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: take 3.15 g of the enzyme, which corresponds to an activity of 630 Ae / kg of raw material, add it to water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme CelloLux-F, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 41 ° C and maintained with regular stirring for 2.0 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes. The resulting hydrolyzate is a viscous mass of creamy consistency of light lilac color.

10 kg of fish heads of salmon breeds are washed with tap water, chopped in a meat grinder with a hole diameter of 3-4.5 mm. A solution of the enzyme Protomegaterin G20x is prepared as follows: take 1.76 g of the enzyme, which corresponds to the activity of 1764 Pe / kg of raw material, add it to water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme Protomegaterin G20x, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 41 ° C and maintained with regular stirring for 4.5 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting suspension is a viscous mass of creamy light brown consistency.

The suspension is centrifuged at 4000 rpm./min for 20 minutes, in order to separate the lipid component.

The upper, lipid, fraction is removed, the remaining hydrolyzate from the heads of salmon fish and the bone sediment are mixed with the hydrolyzate from the heads of squid in a ratio of 0.9: 1 and dried at a temperature of 45 ° C using infrared drying until the solids content in the final product 12- fourteen%.

We get up to 4.0 kg of the final product, which is a brown powder with a characteristic smell of fish and squid, a salty taste. The content in the final product of galactosamines is 1.75, glucosamines - 1.55. The product is packed in a moisture-proof packaging made of polymeric materials with a net weight of 250-1000 g. Shelf life 12 months.

The resulting product can be used as a feed additive chondroprotective orientation.

Example No. 2.

10 kg of muscle and cartilage tissue of the head of the squad squid is washed with tap water, crushed in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: take 3.15 g of the enzyme, which corresponds to an activity of 630 Ae / kg of raw material, add it to water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme CelloLux-F, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 41 ° C and maintained with regular stirring for 2.0 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes. The resulting hydrolyzate is a viscous mass of creamy consistency of light lilac color.

10 kg of fish heads of salmon breeds are washed with tap water, chopped in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: 1.76 g of the enzyme is taken, which corresponds to the activity of 1764 Pe / kg of raw material, it is added to water, 0.1% BKN and 1% sodium chloride are added, and the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme Protomegaterin G20x, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 41 ° C and maintained with regular stirring for 4.5 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting suspension is a viscous mass of creamy light brown consistency.

The suspension is centrifuged at 4000 rpm./min for 20 minutes, in order to separate the lipid component.

The hydrolyzate from the heads of squid, heads of fish of salmon breeds and bone sediment are dried separately at a temperature of 45 ° C using infrared drying until the solids content in the final product is 8-11%.

When mixing a dry hydrolyzate from squid heads, salmon fish heads and bone sediment in a ratio of 1: 1.6: 0.1, a product is obtained which is a brown powder with a characteristic smell of fish and squid, which is easy to grind and can be pressed.

We get up to 3.2 kg of the final product. The content in the final product of galactosamines is 1.7, glucosamines is 1.5. The product is packed in a moisture-proof packaging made of polymeric materials with a net weight of 250-1000 g. Shelf life 12 months.

The resulting product can be used as a feed additive chondroprotective orientation.

Example No. 3.

10 kg of muscle and cartilage tissue of the heads of the Pacific squid are washed with tap water, crushed in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: take 2.9 g of the enzyme, which corresponds to an activity of 580 Ae / kg of raw material, add it to water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme CelloLux-F, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 43 ° C and maintained with regular stirring for 2.5 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting hydrolyzate is a viscous mass of creamy consistency of light lilac color.

10 kg of salmon fish heads are washed with tap water, chopped in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: 1.66 g of the enzyme is taken, which corresponds to an activity of 1667 Pe / kg of raw material, it is introduced into water, 0.1% BKN and 1% sodium chloride are added, and the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme Protomegaterin G20x, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 43 ° C and maintained with regular stirring for 5.0 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting suspension is a viscous mass of creamy light brown consistency.

The suspension is centrifuged at 4500 rpm for 15 minutes, in order to separate the lipid component.

The upper, lipid, fraction is removed, the remaining hydrolyzate from the heads of salmon fish and the bone sediment are mixed with the hydrolyzate from the heads of squid in a ratio of 0.9: 1 and dried at a temperature of 45 ° C using infrared drying until the solids content in the final product 12- fourteen%.

We get up to 4.2 kg of the final product, which is a brown powder with a characteristic smell of fish and squid, a salty taste. The content in the final product of galactosamines is 1.65, glucosamines is 1.45. The product is packed in a moisture-proof packaging made of polymeric materials with a net weight of 250-1000 g. Shelf life 12 months.

The resulting product can be used as a feed additive chondroprotective orientation.

Example No. 4.

10 kg of muscle and cartilage tissue of the heads of the Pacific squid are washed with tap water, crushed in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: take 2.9 g of the enzyme, which corresponds to an activity of 580 Ae / kg of raw material, add it to water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme CelloLux-F, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 43 ° C and maintained with regular stirring for 2.5 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting hydrolyzate is a viscous mass of creamy consistency of light lilac color.

10 kg of salmon fish heads are washed with tap water, chopped in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: 1.66 g of the enzyme is taken, which corresponds to an activity of 1667 Pe / kg of raw material, it is introduced into water, 0.1% BKN and 1% sodium chloride are added, and the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme Protomegaterin G20x, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 43 ° C and maintained with regular stirring for 5.0 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting suspension is a viscous mass of creamy light brown consistency.

The suspension is centrifuged at 4500 rpm for 15 minutes, in order to separate the lipid component.

The hydrolyzate from the heads of squid, from the heads of fish of salmon breeds and bone sediment is dried separately at a temperature of 45 ° C using infrared drying until the solids content in the final product is 8-11%.

When mixing a dry hydrolyzate from squid heads, salmon fish heads and bone sediment in a ratio of 1: 1.6: 0.1, a product is obtained which is a brown powder with a characteristic smell of fish and squid, which is easy to grind and can be pressed.

We get up to 3.1 kg of the final product. The content in the final product of galactosamines is 1.6, glucosamines is 1.5. The product is packed in a moisture-proof packaging made of polymeric materials with a net weight of 250-1000 g. Shelf life 12 months.

The resulting product can be used as a feed additive chondroprotective orientation.

Example No. 5.

10 kg of muscle and cartilage tissue of the head of the squad squid is washed with tap water, crushed in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: take 3.4 g of the enzyme, which corresponds to an activity of 680 Ae / kg of raw material, add it to water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme CelloLux-F, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 38 ° C and incubated with regular stirring for 2.0 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes. The resulting suspension is a viscous mass of creamy consistency of light lilac color.

10 kg of fish heads of salmon breeds are washed with tap water, chopped in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: 1.86 g of the enzyme is taken, which corresponds to an activity of 1864 Pe / kg of raw material, it is introduced into water, 0.1% BKN and 1% sodium chloride are added, and the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme Protomegaterin G20x, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 38 ° C and incubated with regular stirring for 4.5 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting suspension is a viscous mass of creamy light brown consistency.

The suspension is centrifuged at 3500 rpm./min for 20 minutes, in order to separate the lipid component.

The upper, lipid, fraction is removed, the remaining hydrolyzate from the heads of salmon fish and the bone sediment are mixed with the hydrolyzate from the heads of squid in a ratio of 0.9: 1 and dried at a temperature of 45 ° C using infrared drying until the solids content in the final product 12- fourteen%.

We get up to 4.1 kg of the final product, which is a brown powder with a characteristic smell of fish and squid, a salty taste. The content in the final product of galactosamines is 1.5, glucosamines is 1.4. The product is packed in a moisture-proof packaging made of polymeric materials with a net weight of 250-1000 g. Shelf life 12 months.

The resulting product can be used as a feed additive chondroprotective orientation.

Example No. 6.

10 kg of muscle and cartilage tissue of the head of the squad squid is washed with tap water, crushed in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: take 3.4 g of the enzyme, which corresponds to an activity of 680 Ae / kg of raw material, add it to water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme CelloLux-F, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 38 ° C and incubated with regular stirring for 2.0 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting hydrolyzate is a viscous mass of creamy consistency of light lilac color.

10 kg of salmon fish heads are washed with tap water, chopped in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: 1.86 g of the enzyme is taken, which corresponds to an activity of 1864 Pe / kg of raw material, it is introduced into water, 0.1% BKN and 1% sodium chloride are added, and the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme Protomegaterin G20x, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 38 ° C and incubated with regular stirring for 4.5 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting suspension is a viscous mass of creamy light brown consistency.

The suspension is centrifuged at 3500 rpm./min for 20 minutes, in order to separate the lipid component.

The hydrolyzate from the heads of squid, from the heads of fish of salmon breeds and the bone sediment are dried separately at a temperature of 45 ° C using infrared drying until the solids content in the final product is 8-11%.

When mixing a dry hydrolyzate from squid heads, salmon fish heads and bone sediment in a ratio of 1: 1.6: 0.1, a product is obtained which is a brown powder with a characteristic smell of fish and squid, which is easy to grind and can be pressed.

We get up to 3.2 kg of the final product. The content in the final product of galactosamines is 1.45, glucosamines is 1.3. The product is packed in a moisture-proof packaging made of polymeric materials with a net weight of 250-1000 g. Shelf life 12 months.

The resulting product can be used as a feed additive chondroprotective orientation.

Example No. 7.

10 kg of muscle and cartilage tissue of the head of the squad squid is washed with tap water, crushed in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: take 3.15 g of the enzyme, which corresponds to an activity of 630 Ae / kg of raw material, add it to water, add 0.1% BKN and 1% sodium chloride, mix until the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme CelloLux-F, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 41 ° C and maintained with regular stirring for 2.0 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes. The resulting hydrolyzate is a viscous mass of creamy consistency of light lilac color.

10 kg of fish heads of salmon breeds are washed with tap water, chopped in a meat grinder with a hole diameter of 3-4.5 mm. An enzyme solution is prepared as follows: 1.76 g of the enzyme is taken, which corresponds to the activity of 1764 Pe / kg of raw material, it is added to water, 0.1% BKN and 1% sodium chloride are added, and the enzyme is completely dissolved. The solution is heated to 50 ° C. To the resulting mass of raw materials add a solution of the enzyme Protomegaterin G20x, with a ratio of raw materials: enzyme solution equal to 1: 0.5. The mixture is heated to a temperature of 41 ° C and maintained with regular stirring for 4.5 hours. Inactivation of the enzyme is carried out at 75 ± 5 ° C for 15-20 minutes.

The resulting suspension is a viscous mass of creamy light brown consistency.

The suspension is centrifuged at 4000 rpm./min for 20 minutes, in order to separate the lipid component.

The hydrolyzate from the heads of squid, heads of fish of salmon breeds and bone sediment are dried separately at a temperature of 45 ° C using infrared drying until the solids content in the final product is 8-11%.

When mixing a dry hydrolyzate from squid heads and bone sediment in a ratio of 1: 0.1, a product is obtained, which is a brown powder with yellowish impregnations with a characteristic smell of squid and fish, which is easy to grind and can be pressed.

We get up to 1.25 kg of the final product. The content in the final product of galactosamines is 2.2, and glucosamines is 2.1. The product is packed in a moisture-proof packaging made of polymeric materials with a net weight of 250-1000 g. Shelf life 12 months.

The resulting product can be used as a feed additive chondroprotective orientation.

The proposed technical solution meets the criteria of "novelty", "inventive step".

Given the fact that for the production of products according to the claimed technical solution does not require any additional equipment, it can be produced using equipment existing at any fish processing enterprise - the proposed technical solution should be considered as meeting the criterion of "industrial applicability".

Claims (2)

1. Method for the production of chondroprotective feed additives from marine hydrobiont waste, characterized in that the raw materials are crushed, using the muscle-cartilaginous tissue of cephalopod mollusk heads and salmon fish heads as raw materials, the muscle-cartilaginous tissue of cephalopod mollusk heads is mixed with an enzyme solution , with the ratio of raw materials: an enzyme solution equal to 1: 0.5, which consists of the enzyme preparation CelloLux-F or Celloviridin V G20x in an amount of 2.9-3.4 g, which corresponds to an activity of 580-680 A / kg of raw materials, 0.1% sodium benzoate, 1.0% sodium chloride and the rest is water, and the heads of salmon fish are mixed with the enzyme solution at a ratio of raw material: enzyme solution equal to 1: 0.25-1: 0.75, which consists of the enzyme preparation Protomegaterin G20x in the amount of 1.66-1.86 g, which corresponds to 1667-1864 Pe / kg of raw material, 0.1% sodium benzoate, 1.0% sodium chloride and the rest water, hydrolysis is carried out simultaneously in different containers at a temperature of 37-43 ° C for 2.0-2.5 hours for heads of cephalopods and for 4.5-5.0 hours for heads of salmon fish pores d, the hydrolyzate from the muscle-cartilaginous tissue of the heads of the cephalopods and the hydrolyzate from the heads of the fish of the salmon breeds and the bone sediment are separated from the obtained suspensions, and then either the hydrolyzate from the muscle-cartilaginous tissue of the heads of the cephalopods is mixed with the hydrolyzate from the heads of the fish of the salmon and bone residue in the ratio of 0.9: 1, and then dried, or the hydrolyzate from the heads of fish of salmon breeds, the bone sediment and the hydrolyzate from the heads of cephalopods are dried separately, and then mixed depending on the formulation of the feed. 2. The method according to claim 1, characterized in that the final product is dried to a solids content of 8-14%.

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