POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES

Galina Gubanenko; Daria Cheremnykh; Tatiana Balyabina; Marina Glotova

doi:10.17516/2782-2214-0030

UDC

664

CSCSTI

65.01

VAK Russia

05.18.00

POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES

Published in Trade, service, food industry · Pages 345–360 · Rubric: Food and hotel industry

DOI: https://doi.org/10.17516/2782-2214-0030

Received: 14.12.2021 Accepted: 29.01.2022 Published: 29.01.2022

Authors

Galina Gubanenko

Daria Cheremnykh

ORCID

Tatiana Balyabina

Marina Glotova

Galina Gubanenko

Academic degree: doctor of technical sciences

Science rang: docent

Siberian Federal University head of the department · Department of Technology and Organization of Public Catering · Russian Federation · Krasnoyarsk

Daria Cheremnykh

Siberian Federal University Russian Federation · Krasnoyarsk

ORCID

Tatiana Balyabina

Siberian Federal University

Marina Glotova

Siberian Federal University

ABSTRACT

For small fish of the Arctic territory of the Krasnoyarsk Territory, in 2021, at the regional level, quotas for the total allowable catches of 2,600 tons have been established, of which the largest volume of 1,052 tons falls on the catch of vendace and 779 tons of the catch of burbot. Literature data indicate a high nutritional value of burbot and vendace, which are characterized by a protein content of 57 to 85 g / 100 g, the amount of amino acid scor is from 76 to 150%, the fat content is from 1 to 32 g / 100 g. The analysis of fatty acid composition showed a high degree of their unsaturation with a high oleic content of more than 21 g / 100 g in vendace and burbot meat, as well as more than 13 g / 100 g in burbot. It was found that the content of phosphorus, potassium and sodium prevails in burbot on average 2.1 times, compared with their content in vendace. However, vendace contains 96 times more magnesium than burbot. The zinc content has the same value and is 2.50 mg / 100 g. Veggie is characterized by a greater amount of calcium, iron, manganese and copper than burbot, on average 1.8 times. In terms of the quantitative content of vitamins D, E, B2, B6, B12, the studied objects have the same values. The results of the study of the assortment of vendace and burbot products presented in retail chains in Krasnoyarsk demonstrate no more than five product offerings from vendace and three from burbot. Four manufacturers of products from the surveyed objects in Krasnoyarsk were identified. Proposals have been formulated for saturating the trading niches of Krasnoyarsk with vendace and burbot products, including measures for the development of new types of products, their promotion to the consumer market in the segments of frozen semi-finished products: chopped, in a dough casing, fish and vegetable, etc.

KEYWORDS

burbot, vendace, biological potential, chemical composition, fish products, product offerings, fish resources

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GOST

Gubanenko G. A., Cheremnykh D. A., Balyabina T. A., Glotova M. V. POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES // Trade, service, food industry. 2022. no. 4. pp. 345-360. DOI: https://doi.org/10.17516/2782-2214-0030. (Date of access 07.09.2026).

MLA

Galina Gubanenko, Cheremnykh D. A., Balyabina T. A., Glotova M. V.. "POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES." Trade, service, food industry 1.4 (2022): 345-360. DOI: https://doi.org/10.17516/2782-2214-0030.

APA

Gubanenko G. A., Cheremnykh D. A., Balyabina T. A., Glotova M. V. (2022). POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES. Trade, service, food industry, 1(4), 345-360. https://doi.org/10.17516/2782-2214-0030

Chicago

Galina Gubanenko, Cheremnykh D. A., Balyabina T. A., Glotova M. V.. "POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES." Trade, service, food industry 1, no. 4 (2022): 345-360. https://doi.org/10.17516/2782-2214-0030.

WIKI

{{cite journal | author = Gubanenko G. A., Cheremnykh D. A., Balyabina T. A., Glotova M. V. | title = POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES | journal = Trade, service, food industry | year = 2022 | volume = 1 | issue = 4 | pages = 345-360 | doi = 10.17516/2782-2214-0030 }}

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POTENTIAL OF USING COMMON FRESH WATER FISH OF THE ARCTIC TERRITORY OF KRASNOYARSK REGION FOR FOOD PURPOSES

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