Modern market-driven economy requires manufacturing high-quality and competitive products to make enterprises successful. The present paper analyzes the works on fishing industry in Russia and the qualitative indicators of fish preserves, identifies the main consumer properties and the main characteristics of the products studied, and constructs a matrix for planning the quality of preserves made from pond fish.

The paper provides the analysis of IR spectra of ferment lysates, which showed that there are a number of weak bands 1050-1150 cm−1 in spectra typical for vibrations of ester bonds and frequency 1150-1300 cm−1 corresponding vibrations of CH2 groups in fats. Given the high intensity of the peaks at 2800-3000 cm−1, the high intensity of the peaks at 1600-1700 cm−1 and 1500-1550 cm−1 (typical for amino acids) can be assumed to be high in amino acids containing NH3, CH2 and CH3 groups. The study showed that hydrolysis products (ferment lysates) derived from secondary fish processing products have similar protein structure and identical peptide fragments.

The article presents studies on the justification of the most effective technological modes of enzymatic hydrolysis of secondary fish cutting products by the enzyme preparation Collagenase. The optimal duration of enzymatic hydrolysis was established, which is 16 hours for skin fermentolysates, 24 hours for scales fermentolysates and 36 hours for fins fermentolysates. The molecular weights of the protein zones of the obtained fermentolysates are determined, which are mainly represented by low molecular weight digestible proteins with a molecular weight of 13 to 33 kD, which indicates the high availability and degree of protein destruction by human gastrointestinal tract enzymes (from 92.39 to 96.87%).

The leading role in muscle contraction is played by myofibrils, which, from the substances that make up the sarcoplasm, use the necessary energy to perform their functions. The source of energy, in this case, is only the biochemical processes of enzymatic decomposition (hydrolysis, phosphorolysis) of certain substances, in particular, glycogen nucleoside phosphates, located mainly in the sarcoplasm. In the muscle tissue of fish, the bulk of the energy needed to contract muscles is released as a result of ATP breakdown. By the outward manifestation and chemistry of the processes, post mortem rigour Mortis is almost identical to the motor contraction of the living muscle. The molecular mechanism of muscle contraction is based on the interaction of myosin and actin filaments. Studies have shown that the intense breakdown of muscle glycogen leads to a sharp decrease in the pH of muscle tissue in the acidic direction, which in turn affects the chemical composition and physical and colloidal structure of proteins, resulting in increased resistance of fish meat to the action of putrefactive microorganisms; decreased solubility of muscle proteins, their hydration, water-binding ability; swelling of connective tissue collagen; increased activity causing hydrolysis of proteins in the later stages of autolysis; the bicarbonate system of muscle tissue is destroyed with the release of carbon dioxide; precursors of meat taste and aroma are formed; the process of lipid oxidation is activated. As a result of the accumulation of lactic, phosphoric and other acids in fish meat, the concentration of hydrogen ions increases resulting in a decrease in pH.

Currently, the development of rational technologies for processing secondary resources of the fish processing industry is of considerable interest in order to obtain a wide range of food, feed, technical, medical products and biologically active additives on their basis. Of particular interest is the technology developed by the authors for obtaining dry food fermentolizates from secondary products of cutting pink salmon and silver carp. In the course of the experiment, it was found that the protein zones for the samples are mainly represented by low-molecular weight easily digestible proteins with m. m. from 13 to 33 kDa. The evaluation of the ratio of amino acids compared to the FAO standard showed that in the human body, the amino acids of fermentolizates are able to be utilized by 68-80%, which proves their high biological value. Own experimental data indicate a high availability and degree of destruction of proteins of fermentolizates by enzymes of the human gastrointestinal tract, which is from 92.39 to 96.87%. Thus, fermentopathy from secondary cuts of fish are high-value protein products.