Preserves of aquatic are delicacy products, which are always demanded by consumers. While the production of reserves the taste, the smell and consistence, which is peculiar to ripen salted fi sh, form while the salting because of the processes of hydrolysis of protein and lipids of muscular tissue, oxidation of lipids and reactions of synthesis between them. At the same time there is universally recognized the fact of inhibition with sodium chloride of the process of biochemical ripening of salted fi sh (introduction of the salt leads to the slowdown of ripening). There was developed the resource saving technology of preserves from herring, which allows to rationally use the raw, to shorten the lasting of technological process, to lower production costs and rise economical effectiveness of production [1].

The use in the fi sh production of deep cutting of fi sh leads to the forming of collagencontaining wastes (skin, fi ns, bones), which are reasonable to use for getting fi sh broth. Introduction of such technologies into the production allows not only to spread the assortment of food products from hydrocoles, but also to solve actual problem of rising of level of food use of extracted raw, which is priority at the development of fi sh sector of Russia.

The aim of the work is the development of technologies of preserves from the Pacifi c herrings at the gel fi lls from the collagencontaining wastes. According to the stated aim there was foreseen the solving of the following tasks:

• study of infl uence of the different technological factors (type of the environment, lasting of the thermal treatment) on the behavior of broths from collagen-containing fi sh wastes, their gelling ability; explanation of the optimal conditions of getting fi sh broths;
• development of recipes f fi lls from the collagen-containing fi sh wastes;
• development of technology of preserves with the use of the new way of ripening in the different sauces.

While the thermal treatment of herring wastes the collagen in the form of gel substances passes into the water environment, forming the broths of different concentration. The hydrolysis of collagen into a water environment depends on different technological factors: temperature, lasting of thermal treatment, pH medium [2, 3, 4]. The researchers founded the optimal correlation of the water and fi sh wastes, which is 1:1, the optimal temperature of hydrolysis– 100 ^oС. While this regime the broths have the best showings of kinematic viscosity and mass fraction of dry substances [2, 3].

We have carried out the researches by the use as the water environment for the hydrolysis of the collagen from the herring wastes of curd whey (рН 4,7) [4]. The results of the experiment showed that broths, received at the base of whey, have more viscosity, higher temperatures of melting and gelling, than broths received from water (table 1).

Table 1.  Physical behavior of broths from the herring wastes

We have observed that for getting of galantine out of fish broth at the base of curd whey the optimal lasting of hydrolysis is 15 minutes and 30 minutes (table 1). While the longer lasting of hydrolysis the temperature of gelling is very low. Received facts give proof of the possibility of use broths from the herring wastes at the base of curd whey as the surface-active media while the production of emulsion products. At the result of research we have stated the optimal regimes of hydrolysis of collagen from the herring wastes while the use of the curd whey as the water environment: correlation of wastes of curd whey is 1:1, temperature of hydrolysis is 100 °С, lasting of hydrolysis is 15 minutes. While the use of this broth there is got the emulsion with the thickest consistence.

The use of curd whey for getting fish broths is reasonable, because while this there is shorten the lasting of hydrolysis of collagen, what leads to the lowering of the production wastes. Besides, broths at the base of whey are notable for less expressed fish smell.

At the base of broths for the Pacific herring wastes, prepared with the use of curd whey, there were developed the recipes of sauces with the addition of sea cabbage and fern.

Thereby, in the result of researches there were defined optimal conditions of getting of the fish broths and influence of the different technological processes on their gelling behavior; there were developed the recipes of sauces at the base of the broths from the collagen-containing herring wastes; there was developed the technology of preserves from herring in the different sauces, whch are enriched with the vegetable raw and curd whey.

References

1. Bogdanov V.D., Saltanova N.S. Technology of salted pre-ripening herring // Fishing industry - 2005. - №1 - P. 64-65.
2. Bogdanov V.D. Fishing products with the regulated structure. - M.: World, 2005. - 310 p.
3. Bogdanov V.D., Safronova T.M. Builders and fishing compositions. - M.: VNIRO, 1993. - 172 p.
4. Chernega N.V. The development of technology of multicomponent canned food in the gel fills from the collagen-containing fish raw: Autoref. Dissertation of the candidate of technological sciences. - Stavropol, 2006. - 24 p.

The work is submitted to the International Scientific Conference «Modern problems of experimental and clinical medicine modern formation. Problems and solutions of a problem of agriculture economy and management theoretical and applied sociological, politological and marketing researches», Thailand, 20-30th on December, 2010, came to the editorial office оn 17.11.2010.