Deep cutting of fish raw materials is a priority for fish processing enterprises. The the influence of high-pressure processing of fish fillets has been studied and it has been shown that the impact of pressure above 100 MPa leads to a decrease in the total contamination by microorganisms. Further increase in pressure leads to an even greater decrease in the total number of microorganisms. The structural and mechanical properties of the fillet change slightly. High pressure makes the fish’s muscle tissue more dense. Pressure-treated fillets supposed to be stored chilled or frozen for much longer, since their initial quality indicators are much higher than those of fillets not treated with high pressure. The possibility of enriching the whole muscle tissue of fish with vegetable oil lipids when exposed to high pressure is shown.

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One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products that are most prepared for heat treatment. The goal of this research was to substantiate the technological regimes for the production of chilled mackerel fish semi-finished products with extended shelf life. It was experimentally found that the treatment of mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, contributes to faster maturation, salt penetration into the fish, and a decrease in the total number of microorganisms (QMAFAnM). The increase in amine nitrogen ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in mackerel treated with control medium for salting amounted to 1.19%, new developed media - from 2.84 to 3.17%. The total amount of microorganisms in mackerel is 2.0 x 102 CFU/g. After salting it decreased and varied from 0.1 to 3.0 x 101 CFU/g. According to the research results, the rational duration of the salting of mackerel, treated with new media for salting within 4 - 5 hours at a temperature of 6 - 80C, has been determined. The use of Darfresh film for packaging, which provides an additional barrier to oxygen and water vapor, increases the shelf life of the finished product.

Исследованы технохимические свойства скумбрии японской (Scomber japonicas) и терпуга северного одноперого (Pleurogrammus monopterygius). Установлено, что скумбрия и терпуг являются ценным пищевым сырьем, богатым биологически ценным белком, в котором содержатся все незаменимые аминокислоты. Аминокислотные составы мышечных тканей скумбрии японской и терпуга северного одноперого существенно не отличаются, однако в скумбрии выше содержание гистидина и изолейцина. Общее количество моно- и полиненасыщенных жирных кислот (ЖК) в скумбрии составило 63,99%, а в терпуге их содержание выше – 75,56%. Из мононенасыщенных ЖК липидов скумбрии и терпуга преобладает олеиновая, которой в терпуге почти в два раза больше, чем в скумбрии. Терпуг более богат полиненасыщенными ЖК, содержание которых составляет 35,45%. В скумбрии их содержание ниже – 25,60%. Липиды скумбрии и терпуга имеют достаточно высокие коэффициенты метаболизации – 1,57 и 1,50 соответственно. Соотношение ω-6 : ω-3 ЖК у скумбрии составляет 1 : 5, у терпуга 1 : 3, т. е. содержание ω-3 ЖК по отношению к ω-6 завышено, что необходимо учитывать при производстве пищевых продуктов из данного сырья, комбинируя его с другим для сбалансированности жирнокислотного состава. Результаты исследования показывают перспективность использования скумбрии и терпуга при производстве широкого спектра рыбопродукции, в том числе полуфабрикатов. Technochemical properties of Japanese mackerel (Scomber japonicas) and Atka mackerel (Pleurogrammus monopterygius) were investigated. It is established that Japanese mackerel and Atka mackerel (terpug) are valuable food raw materials rich in biologically valuable protein, which contains all the essential amino acids. Amino acid compositions of the muscle tissue of mackerel Japanese and the terpug not differ significantly, however, mackerel higher content of histidine and isoleucine. The total amount of mono-and polyunsaturated fatty acids (FA) in mackerel was 63,99%, and in terpug their content is higher – 75,56%. Among monounsaturated FA of lipids mackerel and terpug dominated by oleic, which in terpug is almost two times more than in mackerel. Terpug is more rich in polyunsaturated FA, the content of which is 35,45%. In mackerel their content below – 25,60%. Lipids mackerel and Atka mackerel have relatively high coefficients of metabolization and 1,57 and 1,50 respectively. The ratio of ω-6 : ω-3 FA from mackerel is 1 : 5, the Atka mackerel 1 : 3, i. e., the content of ω-3 FA in relation to ω-6 are too high, it is necessary to consider in the production of food products from this raw material, combining it with others to balance the fatty acid composition. The results of the study show the prospects of using mackerel and terpug in the production of a wide range of fish products, including semi-finished products.