Вестник МГТУ. 2020, Т. 23, № 3.

Вестник МГТУ. 2020. Т. 23, № 3. С. 302-312. DOI: 10.21443/1560-9278-2020-23-3-302-312 Introduction As it was stated in the report o f the Deputy Minister o f Agriculture and the head o f Federal Fishery Agency o f Russian Federation, I. V. Shestakov, titled "Results o f the FFA Activity and subsequent tasks for 2018", the resources for which the total allowable catch is not set are at a low loss o f fishing. The industrial fishing o f the non-quota objects in the Russian Federation is now at a rate very far from the recommended level, which is 1.7 million tons, taking into account the total catch o f 500 thousand tons. The situation in the current year 2020 changes little, despite the key provisions o f the Decree o f the government o f the Russian Federation of March 30, 2018 "On amendments to the State Program o f the Russian Federation for the Development o f the Fisheries". Thus, sub-program no. 7 "On improving the efficiency o f use and development o f the fish farming" calls one o f its main tasks the expansion o f the resource base o f fishing by expanding its species composition. Thorny skate belongs to the category o f fishing objects without a total allowable catch; these types o f marine resources have a significant reserve potential for development, since 2/3 o f the recommended catch level cannot be reached within the last five years1 (Pauly et al., 2001; Krichen et al., 2018; Raibulov et al., 2016). In view o f the state support for the fishing o f undeveloped resources, it is advisable to use these industrial facilities in the manufacture o f culinary products that are in rapidly growing, stable demand among the population. Due to the peculiarities o f the morphological structure o f cartilaginous fish, their body retains salts and urea in tissue fluids. During processing, it is necessary to ensure effective removal o f urea, since its high content negatively affects the organoleptic characteristics o f the product. The threshold o f human sensitivity to this compound corresponds to a mass fraction o f 1.2 % (Skachkov, 1975). In view o f the above, it became necessary to apply various technological methods to reduce the urea content in the product to values below the threshold of human sensitivity. Products with functional properties, as well as the use o f fish with a cartilaginous skeleton, were comprehensively studied by Korchunov V. V., Petrov B. F., Ershov A. M., Shokina Y. V., Sayenkova I. V., Pavlova V. V., Shchetinsky V. V., and Raibulov S. P. (Shokina et al., 2014; Shchetinsky et al., 2012; Grekov et al., 2011; Raibulov et al., 2016). Scientists have developed a range o f technologies for removing urea o f various effectiveness from the most culinary valuable skate wings, which make up 75 % o f edible part. Due to the high content o f chondroitin sulfate (CS), from 220 to 280 mg% (Shokina et al., 2014; Miraglia et al., 2016), skate wings can be considered as sources o f CS in food. Research o f many scientists (Fedorovykh et al., 2014) in relation to cholesterol proven chondroprotective and angioprotective action (Fedorovykh et al., 2014; Lago et al., 2012; Krichen et al., 2017; Korchunov, 2004). The nutritional and biological value o f CS and glucosamines is also confirmed by the fact that in 2013 these compounds were included in the list o f minor food substances, for which the daily consumption rate was set at 700 mg2. Taking into account the above, the actual research task is to develop a technology for fish culinary products o f mass consumption based on cartilage and meat o f skate wings. The main requirement for the developed technology is to ensure the content o f CS in finished products from 105 to 350 mg%, which will allow classifying them as functional nutrition products aimed at preventing socially significant diseases o f the human musculoskeletal system. The purpose o f the research is to provide scientific justification and develop the technology o f natural fish products - fish jellies and the wings o f thorny skate. These are tasks formulated to achieve this goal at the first stage o f research: - development o f aspic technology - a semi-finished product for natural fish culinary products o f a wide range; - scientific justification o f the use thorny skate wings for making aspic in the technology o f natural fish culinary products o f a wide range; - study o f the dependence o f the rheological properties o f chondroitin sulfate-containing broths (CSB) based on thorny skate wings on the concentration o f food - grade industrial gelatin added to the broth according to GOST 11293-89 "Gelatin. Technical specifications (with change no. 1)"3; - study o f rheological properties o f gelatin gels based on CSB o f thorny skate wings; - formulation o f the direction o f further research. 1 F ed eral A g en cy fo r fisheries [E lectronic resource]. R ep o rt o f th e D ep u ty M in ister o f agriculture o f the R ussian F ed eratio n - h ead o f th e F ed eral A g en cy for fisheries Ily a S hestakov at an expanded m eetin g o f th e B o ard o f th e F ed eral A g en cy fo r fisheries "R esults o f th e F ed eral A g ency fo r fisheries in 2015 and tasks fo r 2016". U R L : h ttp://fish.gov.ru/press- tsen tr/v y stu plen iy a-i-intervy u -ru k o v od stva/1 2 8 72 -d ok lad -zam estitely a-m m istra-selsk og o -kh o zyajstv a-ro ssijsk oj-fed eratsii- ru ko v o d itelya-fed eraln o go -ag entstva-p o -ry b o lo v stvu -ili-v asilev ich a-sh estak o v a-na-rassh iren n om -zased an ii-k o lleg ii- rosry bo lo v stv a-ito g i-dey ateln o sti-fed eraln o go -ag entstva-p o -ry b o lo v stvu . 2 N orm s o f p h y siolog ical need s in energy and foo d substances fo r various groups o f th e p o p ulatio n o f th e R ussian F ed eration . M eth o d o lo g ical recom m en d ation s: R atio n al n u tritio n [E lectronic resource]: M R 2 .3.1.2438-08. A p p ro v ed b y the F eder. services fo r superv isio n o f co nsum er rig h ts p ro tectio n and h um an w elfare, 18 D ec. 2008. U R L : h ttp ://d o cs.cn td .ru /d o cum en t/1 2 0 0 0 7 6 0 8 4 . 3 G O ST 11293-89. G elatin. T ech n ical specifications (w ith change no. 1). M oscow , 2001. 303