Abstract
Technologies for processing of bivalve mollusks are developed on the base of study of their physical, chemical, and technological properties and evaluation of the food and biological value. Bivalves in the coastal waters of the Japan Sea are very different by their size and chemical composition, but all of them are a source of full value protein, essential amino acids, and some substances with therapeutic effect. Biochemical and technological properties of the bivalves differ significantly from traditional fish raw materials. Boiled and salted products of them are distinguished by high rigidity because of the high protein content of connective tissue and its specific microstructure. However, consistency of bivalve products can be regulated by means of thermal and biochemical processing of the raw material. Comprehensive waste-free technology of the bivalves processing is presented for manufacturing of food and fodder products with high consumer properties. The bivalve mollusks from the coastal waters of Primorye are considered as safe for food on the basis of phytotoxins content in their soft tissues, radionuclides activity, and concentrations of toxic elements in their foot, mantle and liver.
Highlights
Technologies for processing of bivalve mollusks are developed on the base of study of their physical, chemical, and technological properties and evaluation of the food and biological value
Bivalves in the coastal waters of the Japan Sea are very different by their size and chemical composition, but all of them are a source of full value protein, essential amino acids, and some substances with therapeutic effect
Boiled and salted products of them are distinguished by high rigidity because of the high protein content of connective tissue and its specific microstructure
Summary
Обобщены результаты научно-исследовательских работ по изучению физикохимических, технологических свойств, пищевой и биологической ценности разных видов двустворчатых моллюсков дальневосточных морей и разработке технологий их переработки. Разработана комплексная безотходная технология переработки моллюсков, обеспечивающая получение пищевых и кормовых продуктов с высокими потребительскими свойствами. Причем в него были вовлечены не только малоизученные (спизула), но и новые для добычи в России виды зарывающихся двустворчатых моллюсков (анадара, корбикула). Как правило, из-за трудоемкости процесса разделки моллюсков при изготовлении пищевых продуктов из всей массы мягких тканей используют только двигательный мускул (ногу), отправляя в отходы значительную часть съедобных тканей (Таникава, 1975; Дубровская, 1992; Сборник рецептур ..., 2002*). Для изменения сложившейся ситуации необходимо было разработать экономичный ресурсосберегающий способ их переработки, предусматривающий использование не только ноги, но и мантии, аддуктора для производства пищевых, а створок раковин для изготовления кормовых продуктов. Цель настоящей работы — обобщение проведенных ранее исследований двустворчатых моллюсков побережья Приморья
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