The paper presents the technology of processing Baltic cod (Gadus morhua callarias) and Atlantic salmon (Salmo salar) backbones – by-products from fish processing – for the production of calcium preparations. The raw material for the process consisted of backbones with remaining muscle tissue, devoid of heads and fins (30 kg of each type of backbones). The processing included the following stages: cutting, preliminary processing in an alkaline environment (soaking in 2 M NaOH), processing with 0.1% citric acid, aroma removal and material disinfection (5% H2O2), rinsing with tap water, drying, and grinding the end-product. Calcium preparations from cod (BCP) and salmon (ASP) in the amounts of 1.20 kg and 1.62 kg, respectively, characterized by high calcium content (27.79% in BCP, and 24.92% in ASP) and low protein and fat content (14.20% and 0.25% for BCP, and 10.78% and 0.12% for ASP, respectively) were obtained. The study demonstrated the effectiveness of this technology for production of calcium preparations from fish backbones.
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机译：本文介绍了用于加工钙制剂的波罗的海鳕鱼（Gadus morhua callarias）和大西洋鲑鱼（Salmo salar）骨干的加工技术（鱼类加工的副产品）。该过程的原料由具有剩余肌肉组织的脊椎骨组成，没有头和鳍（每种脊骨骨各30公斤）。加工包括以下阶段：切割，在碱性环境中（在2 M NaOH中浸泡）的初步加工，用0.1％柠檬酸加工，除味和材料消毒（5％H2O2），用自来水冲洗，干燥和研磨最终产品。鳕鱼（BCP）和鲑鱼（ASP）的钙制剂含量分别为1.20 kg和1.62 kg，其特征在于钙含量高（BCP中27.79％，ASP中24.92％），蛋白质和脂肪含量低（14.20％） BCP为0.25％，ASP为10.78％和0.12％）。该研究证明了该技术从鱼骨干生产钙制剂的有效性。
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