Abstract
Far Eastern sea cucumber is a biologically valuable object of aquaculture and marine fishing on the Eastern coast of the Russian Federation. The manufacture of food products from sea cucumber and expansion of the range of such products are relevant economic issues for the Far East. An important technological task is the creation of a sea cucumber product with a functional orientation, with attractive consumer properties and low moisture content. The aim of the work is to develop the technology for producing dried products from Far Eastern sea cucumbers, allowing their biologically active chemical compounds to be preserved and a ready product having a prolonged shelf life with high organoleptic characteristics to be obtained. As a result of experimental studies, a recipe, production scheme and technological parameters for a new dried sea cucumber product are substantiated. The developed product is approved by STO 00471515-054-2017 «Snacks from dried sea cucumber». The quality evaluation of the finished product according to its organoleptic and physicochemical parameters is implemented, and its biological value is confirmed. Dried sea cucumber snacks meet the microbiological parameter requirements of EAEU TR 040/2016 «On the safety of fish and fish products». The shelf life of the dried moulded product from the sea cucumber in a sealed package is evaluated and confirmed.
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