Вестник МГТУ, 2025, Т. 28, № 3.

Рудова Е. А. и др. Влияние посола сельди на физико-химические и функциональные свойства. Antipova, L. V., Storublevtsev, S. A., Bolgova, S. B. 2015. Creation of collagen products from fish raw materials. Proceedings o f the Voronezh State University o f Engineering Technologies, 1(63), pp. 130-133. EDN: TTUFGP. (In Russ.) Akhmedova, T. P., Petrova, L. A. 2016. Formation of consumer properties of lightly salted herring. Education and Science without Borders: Fundamental and Applied Research, 2, pp. 56-60. EDN: WMEBRD. (In Russ.) Baidalinova, L. S., Lyapustina, E. E. 2018. Isolation of natural structure-forming agents of protein nature from collagen-containing secondary fish raw materials. KSTUNEWS, 51, pp. 30-46. EDN : YLWODB. ( In Russ.) Bodryakova, N. P., Esepenok, K. V., Dvinskikh, N. A. 2022. Environmental aspects of fish industry waste utilization. Proceedings of national conf. Current Issues in Zoology, Ecology, and Nature Conservation, Moscow, 6 December, 2021. Moscow, pp. 29-35. EDN: CLEABX. (In Russ.) Bolgova, S. B. 2015. Fish collagens: Production, properties, and application. Ph.D. Thesis. Voronezh. (In Russ.) Vinokhodov, D. O. 2025. Technological Institute and the formation of biotechnology in Russia. Russian Journal o f Biotechnology, 1. DOI : https://doi.org/10.36807/3034-6738-2025-01-03-06. ( In Russ.) Dementyeva, N. V., Ilyinykh, A. S. 2015. Analytical research on modern technologies for the production of fish preserves. Scientific Journal o f the Far East State Technical Fisheries University, 35, pp. 125-130. EDN: UICPXV. (In Russ.) Dimova, V. V., Ershov, A. M., Grokhovsky, V. A., Ershov, M. A. 2006. Theoretical foundations of the fish salting process and calculation o f salting duration. VestnikMGTU, 9(5), pp. 858-866. EDN: ICJWQR. (In Russ.) Donskova, L. A., Brashko, I. S. 2024. Development of technology for a collagen-containing food additive for use in meat systems. Bulletin o f the South Ural State University. Series Food and Biotechnology , 12(4), pp. 13-21. DOI: https://doi.org/10.14529/food240402. EDN: XCLTYY. (In Russ.) Zarubin, N. Y. 2018. Development o f a technology for a product using a composition based on collagen hydrolyzate from fish skin and plant components. Ph.D. Thesis. Moscow. (In Russ.) Kirillov, A. I. 2016. Technology for waste-free processing of collagen-containing waste from the cutting of hydrobionts: Hydrolyzate from fish skin and plant components. Ph.D. Thesis. Saint Petersburg. (In Russ.) Krasakova, T. V., Ruleva, T. N. 2018. Development of a scientific and practical basis for the technological processing of fish by-products from the Baltic basin. Part 1. Group classification, peculiarities of the techno­ chemical composition, and key indicators of nutritional value of by-products. Proceedings o f the Atlantic Research Institute o f Fisheries and Oceanography, 2(2), pp. 151-174. (In Russ.) Kremenevskaya, M. I., Varik, V. S., Sosnina, O. A., Kudinov, R. E. 2023. Method for preserving biologically active substances during processing of multicomponent by-product fish raw materials. Processes and Food Production Equipment, 2(56), pp. 50-60. DOI: https://doi.org/10.17586/2310-1164-2023-16-2-50-60. EDN: XBZWOR. (In Russ.) Kuprina, E. E. 2007. Scientific foundations of the technology for processing protein- and chitin-containing raw materials by electrochemical method. Abstract of Dr Sci. (Engineering) dissertation. St. Petersburg. (In Russ.) Levkovskaya, E. V. 2021. Influence of salting on the properties of meat in the production of delicacy products. Proceedings of scien.-pract. conf. Science and Education in Our Days: Fundamental and Applied Research, Rostov-on-Don, 23 December, 2021. In 2 parts. Part 1. Rostov-on-Don, pp. 386-387. EDN: UMOSCU. (In Russ.) Mezenova, O. Y., Baidalinova, L. S., Zemlyakova, E. S. et al. 2015. Secondary fish raw materials: Composition, properties, biotechnologies o f processing. Kaliningrad. (In Russ.) Petrov, I. B., Klimenko, A. I. 2012. Comprehensive processing of waste from fish processing enterprises. Young Scientist, 9(44), pp. 61-63. EDN: PFVSJB. URL : https://moluch.ru/archive/44/5355/. ( In Russ.) Saltanova, N. S., Popova, O. O. 2011. Use o f collagen-containing herring waste for the preparation of sauces and dressings. Bulletin o fKamchatka State Technical University, 15, pp. 62-65. EDN: NEFROB. (In Russ.) Tikhonova, Y. V., Krivonosova, L. G., Lomakin, S. P., Filatova, E. S. et al. 2009. Properties of collagen hydrolysis products. Bashkir Chemical Journal, 16(1), pp. 13-15. EDN: KTWCHJ. (In Russ.) Tsibizova, M. E. 2010. Small-scale fish raw materials and waste from cutting commercial fish as potential raw materials for obtaining functionally significant food components. Vestnik o f Astrakhan State Technical University. Series: Fishing Industry, 2, pp. 130-137. EDN: MVOOML. (In Russ.) Yarochkin, A. P., Pomoz, A. S. 2012. Study o f the main processes in the production of fermented feed products from fish processing waste. Izvestiya TINRO, 168, pp. 288-300. EDN: OZKOAL. (In Russ.) Krane, S. M. 2008. The importance of proline residues in the structure, stability and susceptibility to proteolytic degradation of collagens. Amino Acids, 35(4), pp. 703-710. DOI: https://doi.org/10.1007/s00726-008-0073-2. 358

RkJQdWJsaXNoZXIy MTUzNzYz