- •260302.65 "Технология рыбы и рыбных продуктов"
- •Оглавление
- •Введение
- •Part 1. History and present day of fish industry unit 1. Fishing industry text 1
- •The fishing industry of Russia
- •The Ocean
- •The composition of sea water
- •A) Blue fields of Russia
- •B) Russian seafood supply
- •The protection and regeneration of fish stocks and the regulation of fishing: Problems and solutions
- •Unit 2. Fish industry in the murmansk region text 1
- •Fish processing enterprises of the Murmansk region and the perspectives of their assortment's widening
- •Northern Fish-Producers Union (nfpu)
- •"Protein"
- •Unit 3. My speciality is a technologist
- •My speciality is a technologist
- •Supplementary texts for reading text 1
- •The Saami and their traditional trades
- •A good climate for fishing in the North
- •Small business in the fishing industry
- •Ten years of growth for Murmansk value-added processor
- •Fish farms: Underwater factories. Problems of the industry
- •Part 2. Fish and fish products unit 1. Fish for human consumption
- •Fish as a food
- •Fish for human consumption
- •Average composition of fish
- •Unit 2. Chemical composition of fish
- •Chemical composition of fish
- •Unit 3. Physical properties of fish text 1
- •Physical properties of fish
- •Body structure of fish
- •Unit 4. Commercial fishing and commercial species of fish text 1
- •Commercial fishing
- •Some important commercial fishes
- •Characteristics of fish as raw material for industry
- •Appendix
- •Part 3. Fish processing unit 1. Chilling and freezing text 1
- •Fishing vessel refrigeration
- •Replacing ozone-depleting refrigerants
- •Ice & refrigeration
- •Ice Dispenser
- •Slurry-Ice: An opportunity in quality improvement
- •Unit 2. Salting text 1
- •Principles of fish salting
- •Producers strive for quality
- •Unit 3. Drying and smoking text 1
- •Drying and smoking processes
- •Smoked fish
- •Smoking fish at home
- •Unit 4. Canning text 1
- •Canning of fish
- •Modernisation of ship's can production line
- •Unit 5. Marinating text 1
- •Marinade depositor "ups sales"
- •Unit 6. By-products text 1
- •Fish oil and its supplements
- •Unit 7. Environmental management text 1
- •Environmental policy
- •Environment: For troubled fishing industry, less is more
- •Ecological problems
- •Литература
Characteristics of fish as raw material for industry
Fish as food is one of our main sources of protein. But fish not only give a wide range of foodstuffs, they are also used as a source of valuable medicinal, feeding and technical products. That such full use can be made of fish is explained by the various histological structure and chemical composition of their different parts. The size, chemical composition and food value of fish depend on their species, age, sex, physiological state, and on the conditions in which they live (the hydrology of water and the nourishment they are able to obtain from it).
To be able to use fish properly and process them efficiently it is necessary to know their properties, i. e. their body structure, the size-to-weight ratio of their different parts and organs, their physical properties and chemical composition and the properties of proteins, fat, vitamins, and other substances they contain. Since fish is highly perishable product, it is also important to know the nature and causes of the changes that take place in fish after death.
In addition to the scientific, biological classification of fish into families and species, they are also divided, for practical purposes according to their size (whether large, medium or small); sex (male or female); season of catch; physiological state (whether hunting for food, laying down fat, in pick condition, filling or spent); according to fat content (fatty, medium or lean); according to manner of feeding (whether predatory on other fish or feeding at plankton, benthos or vegetable matter); according to the region where they are found and caught (for example, Caspian bream, Aral bream, Azov bream), and according to the method of capture (trawled, netted or seined). All these classifications help to characterize the food value of fish, in some measure, and to show whether they can be preserved or are suitable for processing into various products.
Exercise 2. Answer the following questions:
How may fish be used?
How can such full use of fish be explained?
What does the size, chemical composition and food value of fish depend on?
What is necessary to know to use fish properly and process them efficiently?
Why is it important to know the nature and causes of the changes that take place in fish after death?
How are fish classified?
How are fish classified according to fat content?
How are fish classified according to manner of feeding?
Why do we need all these classifications?
Exercise 3. Examine the table below thoroughly and find out the information about:
assortment of fish products produced in our region;
the most popular items;
the items increasing in production;
the items reducing in production;
the possible causes of such dynamics in fish processing;
what products would you offer for production.
Table 1. Переработка и консервирование рыбо- и морепродуктов, тонн
|
2010 |
2011 |
Рыба и продукты рыбные переработанные и консервированные |
506748,8 |
552143,5 |
Рыба (кроме сельди) мороженая |
429820,9 |
399542,8 |
Сельдь всех видов обработки |
71930,2 |
51299,3 |
Филе рыбное мороженое |
20465,4 |
28200,4 |
Мясо рыбы (включая фарш) мороженое, прочее |
6508,4 |
7844,4 |
Рыба (кроме сельди) солёная |
1444,1 |
1163,0 |
Рыба (кроме сельди) копчёная |
477,6 |
463,2 |
Рыба холодного копчения (кроме сельди) |
376,8 |
365,3 |
Рыба (кроме сельди) горячего копчения |
100,8 |
97,9 |
Рыба сушёная и вяленая |
735,8 |
225,5 |
Рыба сушеная |
503,3 |
9,6 |
Рыба вяленая |
232,5 |
215,9 |
Продукты из рыбы (кулинарные изделия) |
2055,7 |
1766,8 |
Икра |
251,8 |
160,9 |
Икра лососевая |
1177,7 |
1458,5 |
Икра прочих рыб |
4,4 |
1,7 |
Морепродукты пищевые |
1173,3 |
1456,8 |
Мука тонкого и грубого помола и гранулы из рыбы, ракообразных, моллюсков и других водных беспозвоночных, не пригодные для употребления в пищу |
2584,2 |
2535,4 |
Консервы рыбные всех видов, туб. |
7642,0 |
6662,6 |
Пресервы рыбные, туб. |
15493,1 |
8828,5 |