King Crab Wastes Potential as the Technological Valuable Raw Materials
Svetlana N. Maksimova, Denis V. Poleschuk, Elena V. Surovtseva, Kseniya K. Vereshchagina, Alexei V. Milovanov
The article presents the technological potential research results of secondary resources formed in the King crab cutting process for food purposes. The authors analyzed waste (cephalothorax and abdomen) obtained from the King crab industrial processing from the North Okhotsk sea subzone and Primorye subzone. They determined the size and mass characteristics of waste. There is the shell, viscera (including liver), gills and abdominals ratio. A man examined the ratio of mineral (shell) and protein (interior and gills) parts of the studied waste experimentally. The research aim was to determine the total chemical composition, amino acid composition of proteins, fatty acid composition of lipids and mineral composition of the combined waste. The authors revealed that the secondary raw materials under the experiment consisted of the protein by 13.37 ± 0.05 %, lipids by 2.68 ± 0.1 %, minerals by 8.33 ± 0.25 % and carbohydrate compounds by 4.22 ± 0.05 %. The experiment determined the essential amino acids sum in the protein part. Valine, leucine and cysteine are limiting. Fatty acids in lipids waste are represented by polyunsaturated fatty acids in significant amounts (42.11 %). Calcium and sodium are overwhelming macronutrients in the waste from the King crab cutting, while iron and zinc are dominating microelements. The research results indicate the high technological value of waste from King crab cutting and the potential of this secondary raw material as a basis for the production of biologically valuable protein and mineral products.
king crab; waste; size and mass composition; chemical composition; biological value; technological potential
For citation: Svetlana N. Maksimova, Denis V. Poleschuk, Elena V. Surovtseva, Kseniya K. Vereshchagina, Alexei V. Milovanov. King Crab Wastes Potential as the Technological Valuable Raw Materials. Индустрия питания|Food Industry. 2019. Vol. 4, No. 4. Pp. 30–36. DOI 10.29141/2500-1922-2019-4-4-4