Вестник МГТУ. 2020, Т. 23, № 3.

Шокина Ю. В. и др. Изучение реологических свойств гелей на основе бульона из хрящей ската. Aspic based on CSB can be used as a semi-finished product in the technology o f production o f natural functional fish culinary products o f a wide range, aimed at preventing diseases o f the human musculoskeletal system. Further research should clarify the mechanism o f interaction o f the polysaccharide chondroitin sulfate with the protein gelatin to determine the optimal concentrations o f the latter, providing the maximum organoleptic assessment o f fish gelled culinary products and its best consumer properties. Conclusion Based on the results o f the study, the following conclusions are made: 1. Aspic technology has been improved taking into account the specific techno-chemical properties of raw materials from thorny skate. 2. The use o f thorny skate wings for the production o f aspic in the technology o f natural fish culinary products is scientifically justified. 3. The comprehensive innovative study was conducted o f the dependence o f the rheological properties of CSB from thorny skate wings on the concentration o f mass-produced (industrial) gelatin added to the broth (GOST 11293-897). According to the results o f the study, an increase in the kinematic and dynamic viscosity indicators was bound with an increase in the gelatin concentration in the range from 0.5 to 5.0 %, the maximum values are reached when the gelatin concentration in the broth is 5.0 %. 4. The rheological properties o f gelatin gels based on CSB were studied for the first time. According to the results o f research, an increase in the "gel strength" indicator was found with an increase in the concentration o f food gelatin added to the broth in the range from 0.5 to 5.0 %, which positively affects the consistency o f the finished fish gelated culinary product. 5. The optimal concentration o f food gelatin 5.0 % can be recommended for the preparation o f broth (which is the basis o f aspic) in the technology o f natural fish culinary products enriched with chondroitin sulfate. References Antipova, L. V., Glotova, I. A., Rogov, I. A. 2004. Methods of research of meat and meat products. Moscow. (In Russ.) Fedorovykh, Yu. V., Ponomarev, S. V., Bakaneva, Yu. M. 2014. Possibilities o f receiving a preparation with chondroprotective properties from dried spinal cord and cartilage tissue o f the sturgeon fishes. Vestnik o f Astrakhan State Technical University. Series: Fishing Industry, 2, pp. 79-84. (In Russ.) Grekov, A. A., Pavlenko, A. A. 2011. A comparison o f longline and trawl fishing practices and suggestions for encouraging the sustainable management o f fisheries in the Barents Sea. Moscow. Korchunov, V. V. 2004. Development o f the food technology for thorny skate species. Ph.D. Thesis. Murmansk. (In Russ.) Krichen, F., Bougatef, H., Sayari, N., Capitani, F. et al. 2018. Isolation, purification and structural characteristics o f chondroitin sulfate from smooth hound cartilage: In vitro anticoagulant and antiproliferative properties. Carbohydrate Polymers, 197, pp. 451-459. DOI: https://doi.org/10.1016/j.carbpol.2018.06.040. Krichen, F., Volpi, N., Sila, A., Maccari, F. et al. 2017. Purification, structural characterization and antiproliferative properties o f chondroitin sulfate/dermatan sulfate from tunisian fish skins. International Journal o f Biological Macromolecules, 95, pp. 32-39. DOI: https://doi.org/10.1016/j.ijbiomac.2016.10.108. Lago, F. C., Vieites, J. M., Espineira, M. 2012. Development o f a FINS-based method for the identification o f skates species o f commercial interest. Food Control, 24(1-2), pp. 38-43. DOI: https://doi.org/10.1016/ j.foodcont.2011.08.034. Miraglia, N., Bianchi, D., Trentin, A., Volpi, N. et al. 2016. Safety assessment o f non-animal chondroitin sulfate sodium: Subchronic study in rats, genotoxicity tests and human bioavailability. Food and Chemical Toxicology, 93, pp. 89-101. DOI: https://doi.org/10.1016/j.fct.2016.04.013. Panagos, C. G., Thomson, D., Moss, C., Bavington, C. D. et al. 2014. Characterization o f hyaluronic acid and chondroitin/dermatan sulfatefrom the lumpsucker fish, C. lumpus. Carbohydrate Polymers, 106, pp. 25-33. DOI: https://doi.org/10.1016/j.carbpol.2014.01.090. Pauly, D., Palomares, Ma. L., Froese, R., Sa-a, P. et al. 2001. Fishing down Canadian aquatic food webs. Canadian Journal o fFisheries and Aquatic Sciences, 58(1), pp. 51-62. DOI: https://doi.org/10.1139/f00-193. Raibulov, S., Shokina, Yu., Dunetc, V., Ostarkova, P. 2016. Recipe and technology development for minced canned products o f special purpose based on the underutilized North region fishery object (thorny skate). Vestnik o fMSTU, 19(3), pp. 645-656. DOI: https://doi.org/10.21443/1560-9278-2016-3-645-656. (In Russ.) 7 G O ST 11293-89. G elatin. T echnical specifications (w ith change no. 1). M oscow , 2001. 310