Authors:
V. T. VASILYEVA, candidate of biological sciences, senior researcher,
A. A. EFIMOVA, candidate of agricultural sciences, leading researcher,
N. A. MATVEEV, head of the laboratory,
S. M. TIMOFEEV, researcher,
A. F. ABRAMOV, doctor of biological sciences, professor,
Yakut Scientific Research Institute of Agriculture named after M. G. Safronov (23/1 Bestuzheva-Marlinskogo Str., 677001, Yakutsk).
Abstract. At present, in the Republic of Sakha (Yakutia) the volume of commercial fishing is 5 thousand tons, of which 30–35 % are harvested in the Lena basin, 13–15 % in Indigirka and Kolyma, 7–9 % in Yana, in another rivers – 4–5 %, in the lakes and Vilyui reservoir – 29–30 % of all fish produced in the Republic of Sakha (Yakutia). The main commercial fish species in these rivers are nelma, muxun, omul, vendace, chir, whitefish, peled. Possessing exceptionally high palatability, these fish are in high demand not only of the local population, but also in many regions of Russia. We have developed a method for producing combined fish semi-finished products from freshwater fish of the Yakutia rivers, with the addition of potatoes, vegetables and leaves of Artemisia vulgaris, taking into account the local raw materials and traditions of the Yakut cuisine. In the production of semi-finished culinary fish, the raw materials used must comply with the requirements of the Technical Regulations of the Customs Union of the Customs Union of Customs Union 021/2011 “On Food Safety”. Freshwater fish (chir, muxun, vendace) of the Lena and Yana rivers are characterized by:
− high biological value of proteins, which is confirmed by the soon-to-be irreplaceable amino acids, exceeding the speed of the essential amino acids of the ideal (egg) protein;
− good biological efficiency of fats due to high content of monounsaturated (including oleic) and polyunsaturated fatty acids;
− the balance of the content of macro- and microelements, vitamins;
− Freshwater fish of the Lena River, by food and biological value, exceed the fish of the Yana River.
The technical conditions “Semi-finished cooked fish combined” have been developed. ТУ 10.20.11-041-00670203-2017.
Keywords: semi-finished products, combined fish, food and biological value, white-water freshwater fish.
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