Summary. Raja radiatd, the non-conventional object of commercial fishing in North-East Atlantic region which is not under fishing quota should be declared as a cost-effective full bio raw material for the broad line food production enriched with chondroitin sulfate (a valuable biological component with proved anti-inflammatory and anti-tumor acting). The main obstacle for the industrial food processing of the Raja radiatd is a high level of urea in the muscle tissue. The patented technical solution to this problem is being proposed. Justified modes of preliminary and final heat treatment for a wide range of fish culinary products of functional purpose of the Raja radiatd. Assessed by calculation of indicators of the biological value of the protein ready culinary products of the pitch with regard to experimentally established weight loss, protein and fat at all stages of the thermal treatment of the material. The high level of chondroitin sulfate in the culinary finished product is experimentally confirmed. The outcome of the research was the development of formulations and manufacturing fish culinary products functionality of a wide range based on the use of Raja radiatd meat. Complex physico-chemical analysis of raw materials, semi-finished and finished products allowed to develop standards of waste, loss, and output of finished products, to optimize the formulation of products and technological conditions of its production. Experimentally determine some parameters of the nutritional value of new products, comprehensive assessment of its quality, which confirmed its improved handling compared to the same fishery products provided to the consumer market in Murmansk.

Raja radiatd, urea, heat treatment, chondroitin sulfate, cooking fish products, indicators of biological value

1. Стратегия развития пищевой и перерабатывающей промышленности Российской Федерации на период до 2020 года (утв. распоряжением Правительства РФ от 17 апреля 2012 г. N 559-р) [Электронный ресурс]. Режим доступа: http:// www.garant.ru/ products/ipo/prime/ doc/70067828. Strategiia razvitiia pishchevoi i pererabatyvaushchei promyshlennosti Rossiiskoi Federatsii na period do 2020 goda [Strategy of development of food and processing industry of the Russian Federation for the period up to 2020 (approved by the government. decree of the Government of the Russian Federation of April 17, 2012 N 559-R)]. Available at: http:// www.garant.ru/ products/ipo/prime/ doc/70067828/. (In Russ.).

2. Шокина Ю.В., Ершов А.М., Бражная И.Э., Перетрухина А.Т. и др. Совершенствование и развитие технологических процессов получения пищевой продукции из водного сырья // Вестник МГТУ. 1998. Т. 1. № 1. С. 43–49. Shokina Iu.V., Ershov A.M., Brazhnaia I.E., Peretrukhina A.T. Improvement and development of technological processes of obtaining of food products from aquatic raw material. Vestnik MGTU. [Bulletin of MSTU], 1998, vol. 1, no. 1. pp. 43-49. (In Russ.).

3. Шокина Ю.В., Щетинский В.В., Порцель М.Н., Петров Б.Ф. и др. Разработка технологии обогащенной кулинарной рыбной продукции «Рыба запеченная с гарниром в соусах» на основе использования ската колючего // Наука и образование – 2011: междунар. науч.-практ. конф., 4–13 апр. 2011 г. Мурманск, 2011. С. 952-958. Shokina Iu.V., Shchetinskii V.V., Portsel’ M.N., Petrov B.F. Development of technology-enriched cooking fish products «Baked Fish with garnish in sauces» on the basis of use of the buckler skate. Nauka i obrazovanie – 2011. Mezhdunarodnaia nauchno-prakticheskaia konferentsiia. [Science and education – 2011. Int. sciencepractical. conf.], Murmansk, 2011. pp. 952-958.

4. Щетинский В.В., Шокина Ю.В., Петров Б.Ф., Шамаилова З.М. Разработка технологии обогащенной кулинарной рыбной продукции «Рыба, запеченная с гарниром в соусах» на основе использования мяса ската колючего // Состояние и перспективы развития рыбной промышленности Северного бассейна: материалы докладов науч.-практ. конференции 17-18 ноября 2011 г. Мурманск, 2011. С. 119–123. Shchetinskii V.V., Shokina Iu.V., Petrov B.F., Shamailova Z.M. Development of technology-enriched cooking fish products «Baked Fish with garnish in sauces» on the basis of use of the buckler skate’s meat. Sostoianie i perspektivy razvitiia rybnoi promyshlennosti severnogo basseina: materialy dokladov nauchno-prakticheskoi konferentsii. [Status and prospects of development of the fishing industry in the Northern basin: materials of the papers of science-practical conference], Murmansk, 2011. pp. 119-123.