Determination of optimal regimes in obtaining kilka protein hydrolysates for sturgeon starter diets

The aim of this study was to determine the optimal regimes of obtaining hydrolysates of minced fish (Clupeonella sp., kilka) with a predictable output of water-soluble protein and non-protein nitrogen compounds in them. The technological process has been studied by two types of raw material: whole fish and fish without head and entrails. Studying the process of obtaining kilka hydrolysates for sturgeon starter diets showed that the most rational way of hydrolysis in this case is enzymatic-acid method by pre-grinding of raw materials in meat-mincer with a die diameter 4.5 mm. The following optimal process parameters have been identified: temperature – 55 °C, the duration of hydrolysis – 3 days at duty of water – 1 : 3; a dose of formic acid – 3 % and a dose of sodium chloride – 0.25 %. Comparison of the experimental results showed that hydrolysates reception from intact kilka is much more efficient than that of gutted kilka. Optimal regimes, both in the first and in the second case, practically do not differ.