Abstract
With significant stocks and catches of cephalopod mollusks in the Far Eastern seas, their small output as canned goods is due to a low yield of the finished product. Research was conducted on the rational use of frozen raw cephalopod mollusks in the production of sterilized canned goods. New technological approaches to canning cephalopod mollusks that ensure canning profitability and replenish the consumer market of functional seafood are justified. It was established that the exclusion of the skinning of cephalopod mollusks from the canning technology could significantly increase the output and reduce the cost of the finished product. Oil extracts of spices used in the canning of cephalopod mollusks improve their quality by reducing the thermal effects on food during sterilization and the degree of thermal damage to nutrients.
Highlights
Cephalopod mollusks make up a massive group of sea bioresources broadly spread in the world ocean [1]
The traditional preparation of semiproducts for canning included the cutting of cephalopod mollusks, during which the insides and skin were removed
It was observed that nutritive mass losses during cephalopod skinning were from 18.8+1.3 to 33.6+2.0%
Summary
Cephalopod mollusks make up a massive group of sea bioresources broadly spread in the world ocean [1]. A short life cycle and quick growth of cephalopod mollusks, as well as their ability to form compact clusters determine a high level of their commercial harvesting [2, 3]. The main commercial species of cephalopod mollusks in the Far Eastern seas are octopuses (Octopus dofleni) and the Commander (Berryteuthis magister) and Pacific (Todarodes pacificus) squids [12]. Annual squid catches are at least 240 000 t, and those of octopuses, 800 000–900 000 t Despite these solid catches, the current highly processed goods of cephalopod mollusks are produced in amounts insufficient for the country's population. Cephalopod mollusks are processed into dried, seasoned, and culinary products and preserves, filled with various sauces, but these products have limited storage life and conditions, causing difficulties in their transportation and marketing. The annual output of canned squids is no more than 1.6 million standard cans, and canned octopuses are not produced domestically
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