#ARCTIC. #SIBERIA. THIS IS TAIMYR. Yulia Shokina, professor of the Food Production Technologies department at the Murmansk State Technological University, spoke about canned stingray foods enriched with chondroitin sulfate.
Stingray is generally by-catch of cod or haddock and is not processed in any way, although it can account for up to 40 percent of the catch. But the chondroitin sulfates that are part of the stingray cartilage are used, for example, for joints diseases.
“We studied the chemical and amino acid composition, determined the exact content of chondroitin sulfate in the muscle tissue in the stingray fins, and based on this raw material, we developed a whole line of products”, Yulia Shokina shared.
Scientists have also developed blue catfish soufflé and pâté sausage, which is also considered a by-catch and is not used due to its water content. In addition, the researchers presented useful products from kelp – several types of bread, jam with lingonberries and kelp, marmalade and candied fruits enriched with iodine from White sea kelp.
Developers still need to do research on how iodine is retained in new products and how much iodine remains at the end of the shelf life.
Recall that in Norilsk they began to make original northern ice cream, the annual ethnofestival Big Argish in Taimyr presents several dozen dishes from northern products, the world’s first stroganina center was opened in the Russian Arctic, and scientists have developed Arctic nutrition with wild plants.
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Text: Anzhelika Stepanova, Photo: Nikolay Shchipko
