title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐµÑÐµÑÐ²Ð¾Ð² Ð¸Ð· ÑÐµÐ»ÑÐ´ÐµÐ¹ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÑ ÐºÑÐ»ÑÑÑÑ
title: Ð½Ð°ÑÑÐ½ÑÐ¹ Ð´Ð¾ÐºÐ»Ð°Ð´
titleType: Subtitle
Creators: name: ÐÐ¾ÑÐ°Ð±Ð»ÐµÐ²Ð°, ÐÐ°ÑÐ°Ð»ÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2019
Subjects: Ð¿ÑÐµÑÐµÑÐ²Ñ
ÑÐµÐ»ÑÐ´Ñ
Ð±Ð¸Ð¾Ð·Ð°ÑÐ¸ÑÐ½ÑÐµ ÐºÑÐ»ÑÑÑÑÑ

description: Ð Ð°Ð½Ð°Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¾Ð¼ Ð¾Ð±Ð·Ð¾ÑÐµ Ð¿ÑÐ¸Ð²ÐµÐ´ÐµÐ½Ð° Ð¸Ð½ÑÐ¾ÑÐ¼Ð°ÑÐ¸Ñ Ð¸ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ðµ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ñ Ð¿Ð¾ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ñ ÑÐ¾ÑÑÐ¸Ð¹ÑÐºÐ¾Ð³Ð¾ ÑÑÐ½ÐºÐ° ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð² ÑÑÐ»Ð¾Ð²Ð¸ÑÑ Ð¸Ð¼Ð¿Ð¾ÑÑÐ¾Ð½ÐµÐ·Ð°Ð²Ð¸ÑÐ¸Ð¼Ð¾ÑÑÐ¸. ÐÐ°Ð½Ð° Ð²Ð¸Ð´Ð¾Ð²Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° ÑÐµÐ»ÑÐ´ÐµÐ¹, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐ²Ð»ÑÑÑÑÑ Ð¾Ð´Ð½Ð¸Ð¼ Ð¸Ð· Ð²Ð°Ð¶Ð½ÐµÐ¹ÑÐ¸Ñ Ð¿ÑÐ¾Ð¼ÑÑÐ»Ð¾Ð²ÑÑ ÑÐµÐ¼ÐµÐ¹ÑÑÐ² ÑÑÐ± Ð² Ð²Ð¾Ð´Ð°Ñ ÐÐ°ÑÐµÐ½ÑÐµÐ²Ð° Ð¼Ð¾ÑÑ Ð¸ Ð¼Ð¾ÑÑÑ ÐÐ°Ð»ÑÐ½ÐµÐ³Ð¾ ÐÐ¾ÑÑÐ¾ÐºÐ°. ÐÐ¾ÐºÐ°Ð·Ð°Ð½Ð¾ Ð²ÑÑÐ¾ÐºÐ¾Ðµ Ð·Ð½Ð°ÑÐµÐ½Ð¸Ðµ ÑÐµÐ»ÑÐ´Ð¸ Ð² Ð¿Ð¸ÑÐµÐ²ÑÑ ÑÐ°ÑÐ¸Ð¾Ð½Ð°Ñ, Ð·Ð° ÑÑÐµÑ Ð²ÑÑÐ¾ÐºÐ¾Ð³Ð¾ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ ÑÑÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð»Ð¸Ð¿Ð¸Ð´Ð¾Ð², Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð¾Ð² Ð¸ Ð¼Ð¸Ð½ÐµÑÐ°Ð»Ð¾Ð².
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description: The analytical review provides information and the state of the problem on the state of the Russian market of fish raw materials in the conditions of import independence. The species characteristics of herring, which are one of the most important commercial fish families in the waters of the Barents sea and the seas of the Far East, are given. The high value of herring in food rations due to the high content of essential lipids, vitamins and minerals is shown.
The analysis of risks and problem links in the logistics chain of frozen herring, reducing the quality of fish raw materials, including the stages of storage and salting. Revealed the main reasons for the decline in the quality of herring during the storage process: hydrolytic and oxidative deterioration of lipids, deterioration of the texture of the fish and its microbial spoilage. 
The basic methods, modes and techniques of salting fish. The General characteristics and types of fish preserves and information about the most important food additives used in the technology of preserves, including improving the consistency and accelerating the maturation processes. 
The prospects of application of biological methods of fish preservation with the use of cultures of microorganisms suppressing the development of undesirable microflora are considered. It is shown that the use of bioprotective cultures to suppress unwanted microflora in preserves is relevant, because it allows to abandon the use of synthetic preservative additives, reduce the maturation time and improve the taste and texture of fish.