scholarly journals Thе effectiveness of preventing thе “blooming” of thе Surskoye (Penza) reservoir, depending on the size of the silver carp (Hypophthalmichthys) used for stocking

Author(s):  
А.Yu. Asanov ◽  
Keyword(s):  
Author(s):  
Yuriy Borisovich Lvov

The article touches upon the principles, biological basics and practical progress of introduction of specific and age polyculture of fishes. Using the results of the analysis of literary and long-term native data, there has been offered the gradation of 12 fish species from different families by resistance to habitat conditions. Crucian ( Carassius gibelio ) has been chosen as the most sustainable object of cultivation. There has been taken an attempt to calculate the number of seeding different fish species in polyculture taking into account their physiological features is made. Subject to specific physiological features of the studied species, there was carried out recalculation of their natural reproductive performance in different fish-breeding zones, which is traditionally carried out for a carp ( Cyprinus carpio ). In particular, in the second fish-breeding zone with area of 1 hectare it is possible to breed 120 kg of carp, or 150 kg of crucian, or 75 kg of silver carp ( Hypophthalmichthys ). Overall productivity is made up of a share of fishes in polyculture, but taking into account tolerance of species, it can be lower than productivity calculated for carp. The method of calculation and formulas which give the chance to determine seeding density of fish species for breeding in polyculture have been offered. This technique makes it possible to use trophic preferences and consider tolerance of each species to the conditions of breeding areas.


Author(s):  
S.A. Pavlova ◽  
I.E. Pavlov ◽  
A.B. Belousova
Keyword(s):  

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.


2010 ◽  
Vol 34 (4) ◽  
pp. 643-647 ◽  
Author(s):  
Hai-mei LIU ◽  
Shan-bai XIONG ◽  
Li ZHANG ◽  
Ge PENG
Keyword(s):  

1999 ◽  
Vol 3 (4) ◽  
pp. 75-103
Author(s):  
Mohammad Abu-Taleb ◽  
Mohammad EL-Samkaiy ◽  
Mohammad Kilallaf

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