Вестник МГТУ, 2022, Т.25, № 2.

Вестник МГТУ. 2022. Т. 25, № 3. С. 219-230. DOI: https://doi.org/10.21443/1560-9278-2022-25-3-219-230 Sukkhown P., Jangchud K., Lorjaroenphon Y., Pirak T. Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method // Food Hydrocolloids. 2018. Vol. 76. P. 103-112. DOI: https://doi.org/10.1016/j.foodhyd.2017.01.026. Zhong Y., Khan M. A., Shahidi F. Compositional characteristics and antioxidant properties of fresh and processed sea cucumber ( Cucumariafrondosa) // Journal of Agricultural and Food Chemistry. 2007. Vol. 55, Iss. 4. Р. 1188-1192. DOI: https://doi.org/10.1021/jf063085h. EDN: MIREIZ. Zhang X., Jiang D., Li D., Yu C. [et al.]. Characterization of a seafood-flavoring enzymatic hydrolysate from brown alga Laminaria japonica // Journal of Food Measurement and Characterization. 2019. Vol. 13, Iss. 2. P. 1185-1194. DOI: https://doi.org/10.1007/s11694-019-00034-6. References Bogdanov, V. D., Blagonravova, M. V., Saltanova, N. S. 2007. Modern production technologies of salted products from Pacific herring and salmon. Petropavlovsk-Kamchatsky. (In Russ.) Bogdanov, V. D., Simdyankin, A. A., Pankina, A. V., Mostovoy, V. D. 2020. Development of functional compositions of dry seafood concentrates and research of their properties. Technique and technology o f food production, 50(4), pp. 707-716. DOI: https://doi.org/10.21603/2074-9414-2020-4-707-716. EDN: UXIRSB. (In Russ.) Gartovannaya, E. A., Ivanova, K. S. 2018. Mathematical analysis and substantiation of the composition of the stuffing composition. Dalnevostochnyi agrarnyi vestnik, 3(47), pp. 110-116. DOI: https://doi.org/10.24411/ 1999-6837-2018-13065. EDN: YOYPUT. (In Russ.) Glushkov, О. А. 2016. The influence of natural polysaccharides on the quality indicators of frozen semi-finished products during storage. Khar'kovskaya nauka i tekhnika, 10(3), pp. 35-38. DOI: https://doi.org/10.15673/ fst.v10i3.182. EDN: XCFZYP. (In Russ.) Zyuzgina, A. A., Kupina, N. M. 2005. Chemical composition and technological characteristics of octopuses of the Sea of Japan. Izvestiya TINRO, 142, pp. 323-329. EDN: HPOKPN. (In Russ.) Karaulova, E. P., Levankov, S. P., Yakush, E. V. 2007. Influence of transglutaminase on the composition of heavy chains of myosins of skeletal muscles of some species of deep-sea fish. Izvestiya TINRO, 148, pp. 306-313. EDN: IBZNFR. (In Russ.) Kupina, N. M., Bashtovoy, A. N., Pavel, K. G. 2015. Investigation of the chemical composition, biological value and safety of pollock Theragra chalcogramma of Peter the Great Bay. Izvestiya TINRO, 180, pp. 310-319. EDN: TUESGR. (In Russ.) Maksyuta, I. V. 2004. Development of technology of dry fish-growing products of herodietic purpose. Abstract of Ph.D. dissertation. Krasnodar. (In Russ.) Nugmanov, A. H., Maksimenko, Yu. A., Aleksanyan, A. I., Aleksanyan, O. A. 2018. Investigation of physico­ chemical properties of minced fish, dry vegetable premixes and their mixtures. Vestnik Astrakhanskogo gosudarstvennogo tekhnicheskogo universiteta. Ser.: Rybnoye khozyaystvo, 2, pp. 135-148. DOI: https://doi.org/10.24143/2073-5529-2018-2-135-148. E DN: XQRIEX. (In Russ.) Orlova, M. V., Levankov, S. P., Pivnenko, T. V., Yakush, E. V. et al. 2008. The use of transglutaminases to modify the structure of raw materials in order to obtain food products from salmon with spawning changes. Izvestiya TINRO, 152, pp. 348-355. EDN: JVUIKB. (In Russ.) Petrova, L. D., Bogdanov, V. D. 2019. Minced fish with protein-containing vegetable dishes. Sovremennaya nauka i innovatsii, 1(25), pp. 130-135. DOI: 10.33236/2307-910X-2019-25-1-130-135. EDN: CZEDCS. (In Russ.) Stepanenko, E. I., Andreev, М. P., Nekhamkin, B. L. 2016. The use of food additives in the technology of molded fish products with intermediate moisture. Izvestiya KGTU, 42, pp. 138-146. EDN: WGXTEP. (In Russ.) Kholodov, F. V. 2011. Development of compositions of cryoprotective food additives to preserve the quality of meat semi-finished products. Abstract of Ph.D. dissertation. Moscow. (In Russ.) Atitallah, A. B., Barkallah, M., Hentati, F., Dammak, M. et al. 2019. Physicochemical, textural, antioxidant and sensory characteristics of microalgae-fortified canned fish burgers prepared from minced flesh of common barbel (Barbus barbus). Food Bioscience, 30. 100417. DOI: https://doi.org/10.1016/j.fbio.2019.100417. Durand, R., Fraboulet, E., Marette, A., Bazinet, L. 2019. Simultaneous double cationic and anionic molecule separation from herring milt hydrolysate and impact on resulting fraction bioactivities . Separation and Purification Technology, 2 10, pp. 431-441. DOI: https://doi.org/10.1016/j.seppur.2018.08.017. EDN: YIKMFV. Hsu, W.-J., Lin, M.-H, Kuo, T.-Ch., Chou, Ch.-M. et al. 2020. Fucoidan from Laminaria japonica exerts antitumor effects on angiogenesis and micrometastasis in triple-negative breast cancer cells . International Journal o f Biological Macromolecules, 149, pp. 600-608. DOI : https://doi.org/10.1016/ j .ijbiomac.2020.01.256. EDN: TAUTRE. Lin, L., Yang, K., Zheng, L., Zhao, M. et al. 2018. Anti-aging effect of sea cucumber (Cucumaria frondosa) hydrolysate on fruit flies and D-galactose-induced aging mice . Journal o f Functional Foods, 47, pp. 11-18. DOI: https://doi.org/10.1016/jjff.2018.05.033. 229

RkJQdWJsaXNoZXIy MTUzNzYz