Abstract

With significant stocks and catches of cephalopod mollusks in the Far Eastern seas, their small output as canned goods is due to a low yield of the finished product. Research was conducted on the rational use of frozen raw cephalopod mollusks in the production of sterilized canned goods. New technological approaches to canning cephalopod mollusks that ensure canning profitability and replenish the consumer market of functional seafood are justified. It was established that the exclusion of the skinning of cephalopod mollusks from the canning technology could significantly increase the output and reduce the cost of the finished product. Oil extracts of spices used in the canning of cephalopod mollusks improve their quality by reducing the thermal effects on food during sterilization and the degree of thermal damage to nutrients.

Keywords

cephalopods, canned food, technology, quality

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