Sprat fish waste into valuable food product

The research showed that co-extrusion is a progressive method of obtaining high-quality and balanced food products, the main advantages of which are the flexibility of its technological schemes and low production costs.

The problem of the integrated and rational use of fish raw materials continues to remain highly relevant. Only 50 – 60% of the catch is used for human consumption out of which 50 – 80% can be dumped as solid waste after processing, i.e. traditional round filleting. About 25% of the catch is directly discarded as waste. One of the main directions of the technological processes intensification in the food industry is the change in the physicochemical properties of raw materials when exposed. The research showed that co-extrusion is a progressive method of obtaining high-quality and balanced food products, the main advantages of which are the flexibility of its technological schemes and low production costs.