Fundamentals of food technology study manual

1.3. Fish and fish products processing, freezing and storage technologies 
Fish and fish products constitute an important part of the animal protein diet 
in the diet of the world population. Fish, as well as other fishery objects - 
mammals, invertebrates and algae are an important source of various food, feed, 
technical products and medical preparations, and are of great importance for our 
country. In addition to high-quality proteins, they contain easily digestible fats, 
vitamins, macro and microelements. It reached 16.5 million centners in 1950, 35.1 
million centners in 1960, 77 million centners in 1970, and 103 million centners in 
1975. Along with production, the production and consumption of fish and fish 
products increased. According to the Nutrition Institute of the USSR Academy of 
Medical Sciences, average optimal level of consumption of fish and fish products 
per capita is 18.2 kg per year. The real consumption of fish products per capita in 
our country was 9.8 kg in 1958, 12.5 kg in 1965, 16.1 kg in 1969, 16.7 kg in 1970, 
and 17.5 kg in 1975. The fishery industry of the USSR produces about 2,000 types 
of fish products. In pre-revolutionary Russia, fish was mainly caught in the 
Caspian, Azov and Aral seas and lake-river water bodies. Currently, more than 
85% of fish are caught in open seas and oceans. At the current stage, the base of 
the industry is the fleet. It provides the country with more than 90% of fish and 
seafood products, about 85% of its own products, 40% of canned goods and almost 
all fish feed. In the main areas of development of the national economy in 1976-
1980, the fishing industry was assigned the task of expanding the types of fishing. 
The quality, biological value and taste of fish products are significantly improved. 
It is planned to increase the production of fish food products by 30-32 
percent. At the same time, in places where fish products are consumed, fish 
processing enterprises, as well as a network of specialized stores, are widely 

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developed. Taking into account the demand of the population, the production of 
quality products from ocean fish and their assortment will be increased. Further 
expansion of the supply of live and chilled fish, fish fillets, fish products to the 
production and trade network is ensured, and culinary products, smoked and dried 
products, as well as various fresh food products: fish sausages, sausages, semi-
finished products products, increased the use of fish to produce food fishmeal and 
other goods. Fish and other fishery products are perishable. Immediately after 
death, under the influence of enzymes and microorganisms, post-mortem changes 
begin to occur in fish, which affects the quality of the raw material and ultimately 
leads to its deterioration. In order to prevent these undesirable changes, it is 
necessary to know the chemical composition and characteristics of all commercial 
fish species, the changes that occur in fish at different stages of storage of raw 
materials, production of various products and storage. Based on this knowledge, it 
is necessary to apply the existing technological processes for preservation 
(canning) of fish and seafood and to develop new technological processes, which 
will improve the taste characteristics, biological value and marketability of the 
product. 
Drying, salting, freezing, and smoking have been used since ancient times to 
process and preserve fish. However, the scientific basis of the processes occurring 
in this case, changes in the composition and characteristics of fish began to be 
determined only at the end of the last century and received the greatest 
development at present. The modern technology of fish products is based on a 
number of related sciences: ichthyology, inorganic, organic, physical, colloidal, 
biological chemistry, microbiology, thermal technology, food production processes 
and equipment, etc. The technology of fish products is constantly being deepened 
and enriched with the general development of science and technology. Fish and 
seafood preservation technology new physical methods (rays 7, is developing on 
the basis of high and ultra-high frequency currents, ultraviolet and infrared rays, 
deep vacuum, etc.). In the fish processing industry, great importance is attached to 
the improvement of fish processing methods and the introduction of advanced 
technology, the development of new types of products, and the mechanization of 
production processes. This book is a textbook for the preparation of mass 
professions in the fishing industry.