Technologies of deep processing of pelagic fish species as the basis of competitiveness of industrial enterprises
https://doi.org/10.37663/0131-6184-2023-5-88-92
Abstract
The article presents the results of studies of the competitiveness of new technologies for deep processing of pelagic fish species, such as blue whiting, polar cod, herring with a mass fraction of fat content of less than 12%. The results of the QFD analysis of competitiveness and the prospects of the technologies for processing pelagic raw materials developed by the employees of FSAEI VO "MSTU" are presented.
About the Authors
I. E. Brazhnaya
Murmansk Arctic University
Russian Federation
Russian Federation
Inna E. Brazhnaya – Candidate of Technical Sciences, Associate Professor, Professor of the Department of Food Production Technologies
183010, Murmansk, Sportivnaya street, 13
E. S. Kuznetsova
Murmansk Arctic University
Russian Federation
Russian Federation
Elena S. Kuznetsova – Candidate of Economic Sciences, Associate Professor, Director of the Institute of Additional Professional Education
183010, Murmansk, Sportivnaya street, 13
M. V. Inyukina
Murmansk Arctic University
Russian Federation
Russian Federation
Margarita V. Inyukina – postgraduate student, head of the Department of organization of scientific and publishing activities
183010, Murmansk, Sportivnaya street, 13
A. A. Mordasova
Murmansk Arctic University
Russian Federation
Russian Federation
Anastasia A. Mordasova – 4th year student of the direction "Food technology and catering organization"
183010, Murmansk, Sportivnaya street, 13
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Review
For citations:
Brazhnaya I.E., Kuznetsova E.S., Inyukina M.V., Mordasova A.A. Technologies of deep processing of pelagic fish species as the basis of competitiveness of industrial enterprises. Fisheries. 2023;(5):88-92. (In Russ.) https://doi.org/10.37663/0131-6184-2023-5-88-92
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