Characteristics of bivalve mollusk <i>Serripes groenlandicus </i>in connection with its rational use

Greenland cockle Serripes groenlandicus is a burrow bivalve mollusk that forms dense aggregations on silty-sandy and muddy grounds at the depth 50-60 m. Its total stock in Peter the Great Bay is estimated as 8,700 t. The species is not used yet as a raw material for food industry that is a reason to investigate its safety, chemical composition and technological characteristics. There is noted that the aggregations of S. groenlandicus in Peter the Great Bay are formed mostly by large-sized individuals (> 80 %), so they have high commercial value. Its soft tissue (on average 25.8 % of total weigh) contents 11.9 % of protein, < 1.0 % of fat, and 5.4 % of carbohydrate, its energy value is 70 kcal, so it is a promising raw material for low-calorie dietary products. Technological losses in mass of the clam meat in the process of broth extraction under hydrothermal treatment are rather high: 45-47 %. To prevent the mass losses, the species is recommended to use as the raw material for canned products with its natural meat

Scientific approaches to rational utilization of small-sized pacific saury <i>С</i> <i>ol</i> <i>о</i> <i>labis saira</i> in canning industry

Parameters of food safety and food and biological value are tested for muscular tissue of small-sized pacific saury stored under temperature of minus 30 °C and minus 18 °C. The muscular tissue contains 21.0-22.1 % of proteins and 10.6-11.8 % of lipids. Quality of the raw material after the storage corresponds to all hygienic and sanitary requirements, moreover, the rate of histamine decreasing and lipids oxidation and hydrolysis allows to prolong the time of frozen storage under temperature minus 30 °C up to 6 months. The most rational utilization of the small-sized saury is its processing to canned pate. Food and biological value of the canned pate is evaluated, regime of its sterilization is scientifically substantiated. Technology and recipe of the canned food «Pate Special of pacific saury» is developed. The product is distinguished by high content of polyunsaturated fatty acids of series ω6 and ω3 in the ratio 3.4 : 1.0, so it can be considered as the product of preventive nutrition