Prospects for the use of secondary collagen-containing resources of silver carp in food technologies

The paper investigates the prospects for the use of secondary collagen-containing resources of silver carp in food technologies. The objects of research are secondary fish processing products of the silver carp Hypophthalmichthys, in particular scales, skin and bones. The research uses analytical, standard and special methods. The study of the chemical composition of silver carp bones showed a high content of protein (16,4 %) and 14,1 % minerals. Silver carp scales have a higher protein content (29,7 %) and a mineral content of 13,4 %. Silver carp skin also has a high protein content (23,9 %). The content of minerals in silver carp skin is less than 1 %. In the amino acid composition of silver carp scales, 18 amino acids were identified, it was found that protein fractions contain an almost complete set of amino acids, including essential ones (17 % is the sum of essential amino acids in relation to all amino acids of silver carp scales). The dominant by weight amino acids of silver carp scales are (% of the mass of the nitrogenous part): glutamic acid - 22,7 %, proline - 12,3 %, glycine - 9,9 %, alanine - 9,0 %, hydroxyproline - 8,5 %, arginine - 8,6 %. The study revealed a large amount of glutamic (22665.9 mg/100 g of protein) and aspartic amino acids (4049.5 mg/100 g of protein) - known chemical precursors for the formation of a specific taste. Thus, the work substantiated the expediency of using secondary collagen-containing resources of silver carp in order to obtain food products with a high protein content.