Translation 2578

FISHERIES RESEARCH BOARD OF CANADA
.
Translation Series No. 2578
The Turukhansk Cisco: Commodity and technical data
by V. A. Rush, and L. S. Sedova
Original titlet Tovarovedno-Tekhnologicheskaya Kharakteristika
Turukhanskoi RyApushki
From:
Izvestiya vysshikh uchebnykh zavedenii PishcheVaya
tekhnologiya (University Reports, Food Technology
Fisheries and Oceanography), (3) : S1-33, 1972
Translated by the Translation Bureau(VP)
Foreign Languages Division
Department of the Secretary of State of Canada
Department of the Environment
Fisheries Research Board of Canada
Halifax Laboratory
Halifax, N. S.
1973
5 pages typescript
DEPARTMENT OF THE SECRETARY OF STATE
TRANSLATION BUREAU
MULTILINGUAL SERVICES
c,°.
tieh
5 -7 Y
SECRETARIAT D'ETAT
BUREAU DES TRADUCTIONS
re.74£
DIVISION DES SERVICES
CANADA
MULTILINGUES
DIVISION
INTO - EN
TRANSLATED FROM - TRADUCTION DE
English
Russian
AUTHOR - AUTEUR
V.A. Rush and L.S. Sedova
TITLE IN ENGLISH - TITRE ANGLAIS
THE TURUKHANSK CISCO:
COMMODITY AND TECHNICAL DATA
TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS)
TITRE EN LANGUE ÉTRANGÉRE (TRANSCRIRE EN CARACTÈRES ROMAINS)
TOVAROVEDNO-TEKIINOLOGICHESKAYA KHARAKTERISTIKA TURUKHANSI=
RYAPUSHKI
REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE .FOREIGN CHARACTERS.
RE. FiRENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTÈRES ROMAINS.
Izvestiya vysshikh uchebnykh zavedenii
Pishchevaya tekhnologiya
REFERENCE IN ENGLISH - RiFiRENCE EN ANGLAIS
University Reports, Food Technology
Fisheries and Oceanography
PUBLISHER- iDITEUR
DATE OF PUBLICATION
DATE DE PUBLICATION
PAGE NUMBERS IN ORIGINAL
NUMéROS DES PAGES DANS
L'ORIGINAL
Not given
YEAR
ANNÉE
PLACE OF PUBLICATION
LIEU DE PUBLICATION
31-33
ISSUE NO.
VOLUME
NUMÉR
O
NUMBER OF TYPED PAGES
NOMBRE DE PAGES
DACTYLOGRAPHIÉES
Novosibirsk, U. S . S . R.
1972
3
••••■
5
REQUESTINGDEPARTMENT
MNISTÈRE.CLIENT
Environment
TRANSLATION BUREAU NO.
NOTRE DOSSIER N°
BRANCH OR DIVISION
DIRECTION OU DIVISION
Fisheries Service
TRANSLATOR (INITIALS)
PERSON REQUESTING
Dr. R.G. Ackman, Halifax Laboratory
1•••■
VOTRE DOSSIER N°
DATE OF REQUEST
UNEDITZD TRANSLATION
For inlormalion only
TRADUCTION NON REVISEE
Information seulement
MarCh 13, 1973
DATE DE LA DEMANDE
MAY 2 2 1973
5O6.20040.6 (NEV, 2/68)
7 030-21.028-5333
VP
TRADUCTEUR (INITIALES)
DEMANDé PAR
YOUR NUMBER
165269
t
SECRÉTARIAT D'ÉTAT
^'DEPARTMFNT OF THE SECRETARY OF STATE
BUREAU DES TRADUCTIONS
TRANSLATION BUREAU
MULTILINGUAL SERVICES
DIVISION DES SERVICES
DIVISION
MULTILINGUES
Fisheries Service
Environment
^
VP
Russian
165269
Izv. Vyssh. Ucheb. Zaved., Pishch. Tekhnol.
(University Reports, Food Technology)
No. 3, 1972, pp 31-33 (USSR)
THE TURUKHANSK CISCO:
Halifax, N.S.
TRANSLATOR(INITIALS)
TRADUCTEUR ( INITIALES)
LANGUAGE
LANGUE
BUREAU NO.
NO DU BUREAU
CITY
VILLIE
DIVISION/BRANCH
DIVISION/DIRECTION
DEPARTMENT
MINISTERE
CLIENT'S NO.
NO DU CLIENT
MAY 2 2f973
UNEDITED TR:aNSLATlQN
For inEotmafion ci-.{y
TRADUCTION NON REVISEE
Information seulement
COMMODITY AND TECHNICAL DATA
By V.A. Rush and L.S. Sedova
Novosibirsk Institute of Soviet Cooperative
Trade
31*
Work was carried out at the Igarka fish factory and in the
laboratory of the Institute. Samples were selected in'August-September
from batches representing half the catch of the Igarka fish factory.
The biological, species and chemical parameters were determined
by the universally accepted methods. The fat was extracted from the
muscular tissue and viscera with the aid of chloroform and ethanol. The
iodine number was determined with the help of a hydrochloric acid solution
of iodine chloride, and the fatty acid composition, by the spectrophotometric
method.
*Numbers in right-hand margin indicate corresponding pages in the original.
SOS_200-10-31
2
Analysis of an average sample showed that in the catches of
the Igarka fish factory ciscoes of 3-6 years of age and in the 3rd-4th
stage of sexual maturity predominate.
Data in table 1 show that com-
mercial catching is based on a fish of uniform size. The overall and
commercial length of the fish differ relatively little, but the height
of the body and the weight fluctuate more significantly.
The thickness'
and height of the body are probably connected with the age and sexual
maturity of the fish and greatly influence the weight.
Amongst all the measurements of the iish there exists a dependence which is closest among the weight, overall length and height of
the body (the coefficient of correlation is 0.905).
This permitted us,
using linear regression, to derive a formula connecting the three parameters
y = 4.35x + 16.93x - 93.22,
1
3
where y is weight of the fish, in gm;
x
1
and x
3
are the overall length and maximum height in cm.
Data calculated by this formula is very close to experimental
results.
This is also confirmed by the results of mathematical calcula-
tion (average percent of error 0.39; root mean square deviation 4.98).
ciaao
Gravimetric analysis showed that the Turukhàhsk hàs a comparatively high edibléyield (71.44%).
higher than in females.
In addition, yield in males is 3.47%
In spite of substantial differences in the weights
of females and males the trunk yield / is relatively' stablé--an average 84.31%
Of the weight of the whole fish'.
e
TkI ta L E I
d
OF
Lvkt.
Pt CIA« •
op
Stine I&
Cisco, 9m.
F 6 Irs ics Le S.
53
47
6 S.
Il
£J ri1I se, es à c)
1100 . 1 56,01
s.•
3,23
3,45
18,29
17,61
14,47 21,05 0,15
3,83
17,97
10,60 21,49
9,05 20,57
1,48
ZE OP C.I.Sco,
"IA
der
44.rri...
rHIGM
ki eta kb?.
Le warm
0,09
0,10
ill
I
or* on elt.ci MI-
7H
V
V
60,10 0,88
51,47 0,68
Le ei
+m
-1.m
At
IC
Overt PI
-S
se
ei a
V
M
-Fm
V
At
0,08
0,08
3,35
3,29
3,53
3,27
0,0 •
0,03
6,28
6,53
'1,79
1,66
0,03
0,02
11,76
9,20
0,13
3,88
3,41
0,06
8,00
1,73
0,01
1.1,04
V
Te L't.
L.
pr
Firt-tow rirj %DI
Fitt r_.
%Pec the
ti.rivrr3
a 41 0
0 AI
'Pi et-k•
V/..1 C &AA
oloo--
rt.; en- 'Li,.
etc,
noeJ
.
tetISQ..`
c)-7-
4 0 ee,
C..
I x cei4
e.:00/we
e 15.1.1:311.hy*t .)
FYN,.
tddéPV
70
Vo .
C..17V1VO, 1 ' 11 C.
CL.A.GLtked..e.
9.28
3.06
1.4790
0.9285
2.05
186
0.0265
0.109
144
24.27
3.81
1.4819
0.9261
9.60
180
0.0271
0.110
151
LS b fm
!? IJS CL.
referficrisel
Got-fete-let«
f
Tne.te 3
nvranneAL
i/u.s cLe
.
/IC/n.5
P X17"
em r
«eh
Oleic type
Diene
Triene
Tetraene
Pentaene and hexaene
er)
.t 177
11
29.4 - 0.19 29.47 n 91
,
7.66 0.62 10.70 0.75
6.28 0.13 7.16 0.13
-
:9.48 0.43
8.36 0 . 36
23.5
13.
5f
(.0
0.40
0 . 32 .,
4
The edible portion of the cisco is a rich source of albumen
and fat. Muscle tissue contains 69.86% moisture, 19.50% albumen,
9.28% fat, and 1.37% minerals.
In fat content, the males and females differ significantly.
Muscle tissue of males contains 2.48% more fat, and the internal organs including sex products contain 10.09% more fat.
Taking into account the important influence of fat composition
on the methods of processing raw fish industrially, we investigated in
detail the fat in the muscle tissue and internal organs of the cisco.
33
The physicochemical parameters of the fat of the Turukhansk cisco (table 2)
attest to the highly unsaturated triglycerides composing it.
The content of unsaturated fatty acids is shown in table 3.
Cal-
culations are given in percentages of the overall quantity of fatty acids.
The fat of the cisco contains a large quantity of polyunsaturated fatty
acids.
In addition, within the fat of the viscera there is 13.19% more
fatty acids than in that of the muscle tissue.
Approximately half the
polyunsaturated fatty acids are the biologically valuable tetraene acid.
CONCLUSIONS
1. Commercial catching of ,the Turukhansk cisco is based on fish of a uniform size.
2. By virtue of its edible yield and albumen and fat content the cisco
is valuable for the fish processing industry.
5
3.
The fat of the cisco contains a large qu4n9ity @f pgjyupgg~Liygt@d
fatty acids .
BIBLIOGRAPHY
1.
Rzhavskaya, F .M . Trudy, All-Union Sqientifig 9gp@_qrqh jpptjtg~@
of Sea Fisheries and Oceanography . 6,69, 19§7 ..
Department
Food Products
of
Marketing
gpbmittpo
3 Mqy 197~
.-•=LO_Riv^L Zc.L.tv:i.i.e .:S:s'r.J.ti.n3.Y1îw.`iS=
2S090p Technolos cal characteristics of Turk:-tan whitensh, \
Core;onus albula.. Rush, V. ,1.; Sedova, L. S. (\o^•osib.
Inst. Sov. Koop. Tbr^., \ovosibirs's, C^^R),
I^ •, ;s„c.
U'cheb. Za.ed., Pislu{c. Ta:gLr.ol.
1972' (3), ;1-J (Rus;); C.
elb:d¢ [serd:rieil¢J suitable for human consumntion, contair.ed a
highly unsatd. oil (I no. 140-150) with >336;^ of tec-,aer.oic.
pentaenoic, and l:exaer,oic acids.
lY'itold Wienta,c;l,i
--28091a Chub mackerel of Thailand (Rastrzlli,sr ne^lectu
Chemica^ composition, cold storage, and canning p,,ioert as.
I;.eaY, 7• t-: Rattagcol, P.; Hardy. R. (-forry
.Miaist. Agric. Fish. Food, Aberdeen, Scot.). I. J'ri. r,^oa i ;r.
1972, 33(I1), 1:,50-r35
prosi:; ate aaai., am:::o acid
anal., and lipid fatty- acid anal. ^.^•ere performecl on T`:^i c;ub
mackerel. Sa:nples of the ;is;t were store<i in the un-ia^e1,
glazed and vacuum-oacked condition at -1= ?nd --:iU'-inr 90
days; at intervals, various cher.-;. indices or ci^t;:rior^.ie were
detd. and taste-panel asses_;ments pe.'+irr.*,ed. î't,r 41za ;lating to lio:d o:<idn. are eon.;iclered in t;artir,:: u detaü and a
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