Ribogospod. nauka Ukr., 2016; 2(36): 22-37
DOI: https://doi.org/10.15407/fsu2016.02.022
УДК 664.95:597.553.2

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NUTRITIONAL VALUE AND METHODS OF THE TECHNOLOGICAL PROCESSING OF PELED (СOREGONUS PELED GMELIN) (REVIEW)

O. Nazarov, This email address is being protected from spambots. You need JavaScript enabled to view it. , Institute of Fisheries NAAS, Kyiv
H. Kurinenko, This email address is being protected from spambots. You need JavaScript enabled to view it. , Institute of Fisheries NAAS, Kyiv

Purpose. To investigate peled as a food product, raw material for processing and analyze traditional methods of its technological processing.

Findings. The paper contains an analysis of the chemical composition of peled meat and its difference compared to other fish of pond aquaculture of Ukraine. According to the parameters of the biochemical composition of the meat of peled reared in the conditions of pond aquaculture, including: contents of fats, proteins, and moisture, belongs to the category of fish from medium to high fat content with medium protein content as well as to fish of increased nutritional value and assimilability based on water-protein, fat-protein, and water-fat balance, and based on amino-acid composition in percent, according to Score standard. Unlike cyprinids — objects of pond aquaculture, general indices of the biochemical composition and peculiarities of anatomical structure of peled as a coregonid representative, contribute to the formation of organoleptic features of native origin that are inherent to gourmet types of the products of traditional processing. It was found that unlike other coregonids, the biochemical indices of peled meat, which define the type and directions of its processing and its regime, first of all, the content of fat, protein, and moisture аre relatively stable for different age groups under conditions of pond aquaculture and they change less during the biological cycle. Main product requirements to the methods of technological processing of peled are summarized, namely: drying, smoking, salting. Full technological schemes of peled processing by traditional methods taking into account biochemical peculiarities of raw material and requirements for the finished product are presented and analyzed.

Practical value. The summarized information is useful for further development of domestic aquaculture and processing. Different indices of biochemical composition and high output indices of peled meat compared to main objects of pond aquaculture of Ukraine as well as with other fish species are shown. Special attention is given to the analysis of technological schemes of peled processing by traditional methods, first of all, using traditional equipment taking into account rational regimes of the processing of raw materials and semi-products, which contribute to the formation of trade features of the finished gourmet product. The detailed analysis will contribute to the awareness of the importance of the formation of high quality properties of fish raw material for its further processing by the manufacturers of aquaculture products.

Keywords: peled, drying, smoking, salting, nutritional value, protein, fats, carbohydrates, minerals.

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