Innovative Ultrasonic Processing of Raw Fish

Actuality. The article presents and substantiates the expediency of using ultrasonic processing in technologies of wasteless processing of pond fish on the example of the making fish broths process from the anatomical parts of pond fish has been submitted and justified.

Purpose and methods. The aim of the research is to improve the production processes of fish broths from pond fish using ultrasonic vibrations. During the research, analytical, theoretical and experimental methods have been used with the use of instrumentation equipment of appropriate accuracy, standard methods of research of food raw materials, modern methods of mathematical statistics, correlation analysis and computer technologies.

Results. Method of producing broths from pond fish using ultrasound has been developed. For cooking broth, the treated heads without gills and eyes, the spinal and rib bone with the meat are grinding to size (0,1...0,3) · 10-2 m. The rational cooking mode for broths is 0.5 cooking duration 0.5.. .0.6 hours with hydronic module 1:(1.5...1.7). The use of ultrasonic treatment is reasonable at the stage of preliminary processing. Application of ultrasonic waves with a frequency of 22 kHz for 10–15 min with a radiation intensity of 3–5 W / cm2 speeds up the extraction of proteins, fats, mineral and aromatic substances into an water solution.

Conclusions and discussion. According to the research results, a technological scheme of the preparation of fish broth was developed. The pond fish broth, which was obtained using ultrasound, has good quality indicators. Broth which has obtained is advisable to use as a base for making sauces and culinary products. The scientific novelty of the work lies in the study of the dynamics of the dry substances release depending on the hydronic module; studying the influence of the degree of grinding of the anatomical parts of fish on the content in the broth of dry substances; study of the kinetics of the transition of solids into the broth, depending on the duration of the cooking process using ultrasonic treatment. Promising research area may be the development of an ultrasonic device, it is advisable to use in technological lines for the production of broths based on pond fish.