Vol 71. № 1. 2025

«Scientific Journal of the Far Eastern State Technical Fisheries University». Vol. 71. No 1. 2025

FOOD SYSTEMS

Origrnal article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-01

Development of the recipe and technology of kvass with the addition of common viburnum juice (Viburnum opulus L.)

Sergey A. Bredihin
Russian Timiryazev State Agrarian University – Moscow Timiryazev Agricultural Academy, Moscow, Russia,
Doctor of Technical Sciences, Professor of Department of processes and devices of processing industries of Russian Timiryazev State Agrarian University – Moscow Timiryazev Agricultural Academy,
ORCID: 0000-0002-6898-0389
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Shagen V. Gasparyan
Russian Timiryazev State Agrarian University – Moscow Timiryazev Agricultural Academy, Moscow, Russia,
PhD in Agricultural Sciences, Associate Professor, Associate Professor of the Department of Technology of Storage and Processing of Fruit and Vegetable Crop Products,
ORCID: 0000-0001-7161-3564
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Sergey A. Maslovsky
Federal State Budgetary Scientific Institution "Russian Research Institute of Information and Technical and Economic Studies on Engineering and Technical Provision of Agro-Industrial Complex", Moscow region, r.p. Pravdinsky, Russia,
PhD in Agricultural Sciences, Associate Professor, Leading Researcher of the Department of Scientific and Information Support for Innovative Development of the AIC,
ORCID: 0000-0001-9183-6564
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Maria A. Solovyova
Peasant farm of A.M. Solovyov, Novgorod region, Staraya Russa, Russia,
Peasant Farm Specialist,
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The aim of the study is to develop a recipe and production technology for kvass enriched with common viburnum juice. Objectives: to study the effect of replacing part of the water in the kvass recipe with directly squeezed viburnum juice, to establish its optimal volume fraction providing the best organoleptic properties of the finished product, to analyze the physicochemical quality and safety parameters of the test samples. The object of the study was the recipe and production technology for kvass. The experimental design included 5 variants with different volume fractions of viburnum juice: 8, 10, 12, 18, and 20 percent. Laboratory production of kvass samples was carried out at the Department of Technology of Storage and Processing of Fruit and Vegetable and Plant Products of the Timiryazev Russian State Agrarian University-Moscow Agricultural Academy using the generally accepted technology. Organoleptic analysis of the produced samples allowed to select the best ones – with a juice volume fraction of 8 and 12 percent, which received scores of 24.4 and 25.0 points on a 25-point scale. Based on their taste and aroma characteristics, kvass with 8% juice content is recommended to be produced as okroshka, and with 12% – as drinking kvass. It was found that with an increase in the volume fraction of juice in the finished product, the mass fraction of dry substances increases, with an increase in acidity at its level of 18-20%. The addition of viburnum juice did not affect the volume fraction of ethyl alcohol. It was found that the introduction of viburnum juice into the kvass recipe ensures the content of ascorbic acid at a level of 38-40 mg%. In terms of safety, the obtained samples meet the requirements of TR CU 021/2011 "On the safety of food products". The results of the study allow us to recommend the production of kvass by replacing part of the water with viburnum juice in volume fractions of 8 and 12 percent.

Keywords: kvass, viburnum, juice, recipe, enrichment, quality

© Bredikhin S. A., Gasparyan Sh. V., Maslovsky S. A., Solovieva M. A., 2025
For citation: Bredikhin S. A., Gasparyan Sh. V., Maslovsky S. A., Solovieva M. A. Development of the recipe and technology of kvass with the addition of common viburnum juice (Viburnum opulus L.). Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1). 8–14. (In Russ.).
The article was submitted 28.02.2025; approved after reviewing 10.03.2025; accepted for publication 17.03.2025.

Review article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-02

Methods of extracting biologically active substances and their application in the food industry

Alina A. Gaidukova
Samara State Technical University, Samara Region, Samara, Russia,
Master's degree student at the Higher school of Biotechnology,
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Sofya A. Aleksashina
Samara State Technical University, Samara Region, Samara, Russia,
PhD in Technical Sciences, Associate Professor,
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. Frozen desserts, such as ice cream, sorbets, sherbets, and frozen yogurts, are an integral part of the food market due to their wide variety and consumer demand. Despite a significant amount of research in the production of frozen desserts, many aspects related to improving their quality, stability, and functional properties remain underexplored. In particular, issues related to optimizing recipes, using alternative ingredients, and developing new freezing and storage technologies require further investigation. Enriching sorbets with CO2 extracts represents a promising direction in the food industry, combining innovative technologies with the growing demand for functional food products. Therefore, this article is dedicated to studying the impact of extraction methods on the properties of sorbets with CO2 extracts.

Keywords: extraction, sorbet, CO₂ extracts, frozen fruit and vegetable desserts

© Gaidukova A. A., Aleksashina S. A., 2025
For citation: Gaidukova A. A., Aleksashina S. A. Methods of extracting biologically active substances and their application in the food industry. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 15–24. (In Russ.).
The article was submitted 12.02.2025; approved after reviewing 01.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-03

Identification of fish food products for conformity assessment purposes

Elena V. Glebova
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Engineering Sciences, Associate Professor, Associate Professor of the Department of Technical Systems Management, SPIN-code: 9540-4656, AuthorID: 740901, ORCID: 0000-0003-4366-3819
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. In accordance with the requirements of the food legislation of the Russian Federation, permits for the release and circulation of fish food products are a declaration of conformity, a certificate of state registration or a veterinary certificate (veterinary certificate). The basis for choosing the conformity assessment form, as a result of which the manufacturer receives permits, is the identification of fish food products and their classification into various groups based on the terminology of TR EAES 040/2016 «On the Safety of Fish and Fish Product». The problems of identification of fish food products, as in any other food industry, are always relevant, this is explained by the need to comply with the identity in names and (or) signs set out in the definitions for this type of product in regulatory documents, test reports, conformity assessment documents and labeling.

Keywords: technical regulations, food fish products, processed food fish products, unprocessed food fish products, conformity assessment, identification, name

© Glebova E. V., 2025
For citation: Glebova E. V. Identification of fish food products for conformity assessment purposes. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 25–31. (in Russ.).
The article was submitted 21.02.2025; approved after reviewing 05.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-04

Production of processed cheeses from cottage cheese enriched with salmon milk

Natalia V. Dementieva
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor of the Department of Food Technology, SPIN-codе: 6077-2641, AuthorID: 938835, ORCID: 0000-0002-7068-911X
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Tatyana M. Boytsova
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Doctor of Technical Sciences, Professor of the Department of Industrial Fisheries, SPIN-codе: 2275-3434, AuthorID: 277337, ORCID: 0009-0002-1083-5063
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article substantiates the feasibility of using cottage cheese enriched with milk in the production of processed cheese to increase its nutritional and biological value. During the study, recipes for processed cheeses from cottage cheese enriched with salmon milk of different assortments were developed: without additives, with salted fish roe, with berry fillings. Processed cheeses are characterized by a high content of complete protein, reduced lipid content and a complex of biologically active substances (polyunsaturated fatty acids of the ω-3 and ω-6 families; DNA). An organoleptic assessment of the finished product was carried out. The chemical composition and rheological properties of processed cheeses were determined. Based on the results of a combination of organoleptic and microbiological indicators, the following shelf life is recommended for processed cheeses: without the addition of preservatives at a temperature of 0 °C to plus 4 °C and a relative air humidity of no more than 85 %, no more than 3 days; processed cheeses with the addition of preservatives at a temperature of 0 °C to plus 4 °C and a relative air humidity of no more than 85 %, no more than 30 days. An organization standard for the production of processed cheeses has been developed.

Keywords: processed cheese, food system, fish gonads, berries, technology, production, quality

© Dementieva N. V., Boytsova T. M., 2025
For citation: Dementieva N. V., Boytsova T. M. Production of processed cheeses from cottage cheese enriched with salmon milk. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 32–42. (In Russ.).
The article was submitted 10.03.2025; approved after reviewing 17.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-05

Substantiation of kelp semi-finished product technology as the basis of a new frozen dessert

Lubov Yu. Lazhenceva
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Biological Sciences, Associate Professor, Associate Professor of the Department of Food Biothechnology, SPIN-code: 2880-2585, ORCID: 0009-0007-1338-3900
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Nikolay N. Kovalev
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Doctor of Biological Sciences, Professor of the Department of Food Biothechnology, SPIN-code: 4406-9654, Author ID Scopus: 7005804649, Author ID RSCI: 96894, ORCID: 0000-0001-7100-7208
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The expediency of developing frozen dessert technology using kelp has been established. The rational sparing technological conditions for obtaining a semi-finished product from kelp as the basis of frozen desserts are substantiated. It is recommended that kelp be crushed and demineralized with 0,5 % acetic acid solution at 30 ° C for 50 minutes. It is recommended to treat demineralized kelp with a 2 % solution of sodium carbonate at a temperature of 85 ° C for 2 hours with a hydromodule of kelp and water 1:1 and 1:0.5. These conditions ensure the accumulation of 0,55 % alginic salts in the mass of a semi-finished product from kelp with gel-forming and emulsifying properties. A semi-finished product from kelp is a homogeneous, homogeneous liquid or viscous mass with a color characteristic of kelp.

Keywords: kelp, frozen desserts, demineralization, alginic acids, alginic salts, sodium carbonate, gentle conditions, organoleptic properties

© Lazhentseva L. Yu., Kovalev N. N., 2025
For citation: Lazhentseva L. Yu., Kovalev N. N. Substantiation of kelp semi-finished product technology as the basis of a new frozen dessert. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 43–50. (In Russ.).
The article was submitted 04.03.2025; approved after reviewing 11.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-06

Assessing the potential of chitosan from Bombyx mori for use in food systems

Svetlana N. Maksimova
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Doctor of Technical Sciences, Professor, Head of the Department of Food Technology, SPIN-code: 4857-2135, 0000-0001-9654-1044
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Elena V. Surovtseva
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD of Technical Sciences, Associate Professor, Associate Professor of the Department of Food Technology, SPIN-code: 6588-6658, ORCID: 0000-0002-0658-943Х
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Svetlana Yu. Ponomarenko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD of Technical Sciences, Associate Professor of the Department of Food Technology, SPIN-code: 7408-5530, ORCID: 0000-0002-9791-388Х
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article presents experimental data to evaluate the potential of chitosan obtained from the silkworm Bombyx mori in food technology. Silkworm polymer is widely used in medicine and agriculture in Uzbekistan. The purpose of this research is to evaluate the possibility of using Bombyx mori chitosan in the food industry. Since chitosan is used in food systems in the form of acetic acid solutions to regulate the consistency and texture of products, the organoleptic and physical properties of Bombyx mori biopolymer solutions were studied in comparison with solutions of traditional chitosan from shell-containing crab waste. The emphasis in this work is on studying the taste of the polymer, namely the intensity of the astringent taste of chitosan (AQT), characteristic of its solutions and products containing these solutions. This taste limits the possibility of using the functional-technological and functional-physiological properties of the biopolymer in food technology. The results obtained showed that solutions of Bombyx mori chitosan in 1% acetic acid are characterized by a lower value of AQT than similar solutions of crab chitosan. This fact allows us to declare the potential possibility of using Bombyx mori chitosan in food products. However, the consistency of solutions of the studied polymer from silkworms is less viscous. These results are confirmed by studies of the kinematic viscosity of chitosan solutions and can potentially limit its use as a structure former in food systems. To objectively assess the potential of chitosan from silkworms in food products, scientific studies are planned on model systems from aquatic biological resources.

Keywords: chitosan, crab, silkworm, astringent taste, consistency

© Maksimova S. N., Surovtseva E. V., Ponomarenko S. Yu., 2025
For citation: Maksimova S. N., Surovtseva E. V., Ponomarenko S. Yu. Assessing the potential of chitosan from Bombyx mori for use in food systems. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 51–58. (In Russ.).
The article was submitted 03.03.2025; approved after reviewing 10.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-07

Comparative evaluation of methods for extracting fat from secondary fish raw materials intended for the synthesis of biotechnology products

Olga Ya. Mezenova
Kaliningrad State Technical University, Kaliningrad, Russia,
Doctor of Technical Sciences, Professor, Head of the Department of Food Biotechnology, Honored Worker of the Fisheries of the Russian Federation, Honored Worker of the Higher School of Russia, Academician of the International Academy of Refrigeration, ORCID: 0000-0002-4716-2571
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Svetlana V. Agafonova
Kaliningrad State Technical University, Kaliningrad, Russia,
PhD, Associate Professor, Associate Professor of the Department of Food Biotechnology, Corresponding Member of the International Academy of Refrigeration, ORCID: 0000-0002-5992-414X
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Natalya Yu. Romanenko
Kaliningrad State Technical University, Kaliningrad, Russia,
PhD, Associate Professor, Associate Professor of the Department of Food Biotechnology, Corresponding Member of the International Academy of Refrigeration, ORCID: 0000-0002-7433-7189
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Natalya S. Kalinina
Kaliningrad State Technical University, Kaliningrad, Russia,
Head of Laboratories of the Department of Food Biotechnology, ORCID: 0000-0003-0942-5411
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Vladimir V. Volkov
Kaliningrad State Technical University, Kaliningrad, Russia,
Director of the Center for Advanced Technologies for the Use of Proteins of the Department of Food Biotechnology, ORCID: 0000-0001-5560-7131
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. Fish oil is a promising carbon source for microbial synthesis of biotechnology products. Fish oil differs from other fats by its increased content of valuable long-chain polyunsaturated fatty acids and instability in storage. A promising source of fat is waste from fish cutting, the amount of which reaches 30–50 % of the raw material weight. The aim of the study was to substantiate rational methods and modes of extracting fat from fish waste, taking into account the specifics of their composition and increased content of collagen-containing and highly mineralized tissues. Comparative studies of three methods for extracting fat from the most common fat-containing fish waste of the Kaliningrad region (smoked sprat heads, mackerel heads, pike-perch entrails) were conducted. Thermal, enzymatic and combined (a combination of preliminary ultrasound treatment followed by thermal exposure) methods of obtaining fat are considered. Mathematical models of fat extraction processes have been obtained, linking the degree of fat extraction and the indices of its hydrolytic and oxidative spoilage with the main factors, based on which the optimal values of temperature and duration of thermal treatment, temperature, enzyme dosage and duration of enzymolysis have been determined. The highest fat yield and acceptable quality indices have been obtained with the enzymatic action of alcalase on all types of raw materials. The lowest fat yield and an increased spoilage level have been established with a combined extraction method from all types of raw materials, with ultrasound promoting emulsification and oxidation of fat. The best quality indices for acid, peroxide and thiobarbituric numbers have been established in fat thermally extracted from smoked sprat heads. The highest indices of hydrolytic and oxidative spoilage have been found in fats from mackerel heads obtained by all extraction methods. All fish oils have been positively tested at the Institute of Biophysics SB RAS in the biotechnological synthesis of single-cell proteins and biodegradable plastics - polyhydroxyalkanoates.

Keywords: fish oil, secondary fish raw materials, biotechnology products, fat extraction method, enzymolysis, thermolysis, ultrasound, acid number, peroxide number, thiobarbituric number

Fundinng: the study was supported by the Russian Science Foundation grant No. 23-64-10007, https://rscf.ru/project/23-64-10007/

© Mezenova O. Ya., Agafonova S. V., Romanenko N. Yu., Kalinina N. S., Volkov V. V., 2025
Contribution of the authors: O. Ya. Mezenova – analysis of experimental data, preparation of the article, S. V. Agafonova, N. Yu. Romanenko, N. S. Kalinina, V. V. Volkov – conducting basic experiments.
The authors declare no conflict of interests.
For citation: Mezenova O. Ya., Agafonova S. V., Romanenko N. Yu., Kalinina N. S., Volkov V. V. Comparative evaluation of methods for extracting fat from secondary fish raw materials intended for the synthesis of biotechnology products. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 59–71. (In Russ.).
The article was submitted 01.03.2025; approved after reviewing 11.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-08

The incorporation of by-products from caviar production into the tecnological process of culinary fish products

Lev Yu. Podlenny
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Postgraduate student of the Department of Food Technology, SPIN-code: 9327-9971, ORCID: 0009-0001-6106-605Х
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Svetlana Yu. Ponomarenko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor, Associate Professor of the Department of Food Technology, SPIN-code: 7408-5530, ORCID: 0000-0002-9791-388Х
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Elena V. Surovtseva
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor, Associate Professor of the Department of Food Technology, SPIN-code: 6588-6658, ORCID: 0000-0002-0658-943Х
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Denis V. Poleshchuk
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor, Associate Professor of the Department of Food Technology, SPIN-code:7061-7970, ORCID: 0000-0002-0818-1542
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The purpose of this study is to determine the effect of secondary raw materials of caviar production in the formulation of fish cutlets on the organoleptic, physical (rheological) and chemical properties of semi-finished products and finished culinary products. To achieve this goal, experimental studies were conducted to assess the feasibility of using waste generated during salmon caviar punching in the technology of minced fish products. By studying the organoleptic and physico-chemical parameters of semi-finished products in the form of minced meat systems and ready-to-eat cutlets, a rational ratio of fish muscle mass and secondary caviar raw materials was substantiated. The main material in the work was minced chum salmon Oncorhynchus keta, frozen. Caviar production waste was collected at a fish processing plant in August 2024 and frozen. The studies were carried out by determining the organoleptic characteristics of food systems, rheological parameters (ultimate shear stress, hardness and adhesion strength), moisture retention, yield of the finished product, as well as moisture content. As a result of the analysis of the experimental data obtained, it was found that the most rational ratio of minced fish and secondary caviar raw materials in the recipe of cutlets is a ratio of 4 : 1. The recommended amount of secondary fish raw materials in the stuffing system is from 10 to 30 % (depending on the availability of raw materials). The use of caviar production waste in the technology of culinary fish products will reduce the cost of finished products and help solve environmental problems.

Keywords: chum salmon, minced fish, caviar waste, culinary fish products, formulation, organoleptic and rheological parameters

© Podlenny L. Yu., Ponomarenko S. Yu., Surovtseva E. V., Poleshchuk D. V., 2025
For citation: Podlenny L. Yu., Ponomarenko S. Yu., Surovtseva E. V., Poleshchuk D. V. The incorporation of by-products from caviar production into the tecnological process of culinary fish products. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 72–80. (In Russ.).
The article was submitted 10.03.2025; approved after reviewing 17.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-09

Prospects for fortification of cooked poultry meat products with brown algae

Oksana V. Tabakaeva
Far Eastern Federal University, Vladivostok, Russia,
Doctor of Technical Sciences, Associate Professor, Professor of the Basic Department of Food and Cellular Technologies, ORCID: 0000-0002-7068-911X
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Larisa А. Gvozdyukova
Far Eastern Federal University, Vladivostok, Russia,
Postgraduate student, ORCID: 0009-0002-8546-4199
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Anton V. Tabakaev
Far Eastern Federal University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor of the Basic Department of Food and Cellular Technologies, ORCID: 0000-0001-5658-5069
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Sergei L. Tikhonov
Ural State Agrarian University; Ural State Forest Engineering University, Yekaterinburg, Russia,
Doctor of Technical Sciences, Professor, Professor of the Department-Higher School of Biotechnology of the Ural State Forest Engineering University; Professor of the Department of Food Engineering of Agricultural Production of the Ural State Agrarian University, ORCID: 0000-0003-4863-9834
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The aim of the study is to investigate the advantages and prospects of fortification of boiled poultry products with brown algae fucus. The objectives are to study the effect of aqueous extract of fucus on the organoleptic, physicochemical parameters and functional and technological properties of meatloaf from poultry (turkey), to make experimental samples of meatloaf from poultry (turkey) using aqueous extract of fucus. The objects of the study are experimental samples of meatloaf with different percentages of water replacement by aqueous extract of fucus (35, 50, 100 %). The chemical composition of fucus and the possibility of its application in the food industry are considered. The recipe and technology of meatloaf using aqueous extract of fucus have been developed. Model systems of the obtained meatloaf met the requirements of regulatory documentation. Samples of meat loaves with a percentage replacement of water with an aqueous extract of fucus (35, 50 %) did not show significant changes in organoleptic indicators compared to the control sample. The sample with 100 % replacement of water had the highest final score in the organoleptic assessment of model systems of meat loaf on a 5-point scale. The introduction of the extract into the technology of meat loaf had a positive effect on the consistency, structure and color of the finished product, the indicators of the yield of the finished product, the mass fraction of moisture, moisture-binding and fat-retaining capacity increased. The results of the experiment indicate the advisability of continuing research and testing of meat loaf samples using an aqueous extract of fucus.

Keywords: meat, meat product, meat loaf, turkey meat, extract, extraction, seaweed, focus

© Tabakaeva O. V., Gvozdukova L. A., Tabakaev A. V., Tikhonov S. L., 2025
For citation: Tabakaeva O. V., Gvozdukova L. A., Tabakaev A. V., Tikhonov S. L. Prospects for fortification of cooked poultry meat products with brown algae. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 81–92. (In Russ.).
The article was submitted 27.02.2025; approved after reviewing 10.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-10

Justification of the use of whey in the formulation of marmalade

Oksana V. Tabakaeva
Far Eastern Federal University, Vladivostok, Russia,
Doctor of Technical Sciences, Professor of the Basic Department of Food and Cellular Technologies, SPIN-code: 9119-9229, AuthorID: 447231, ORCID: 0000-0002-7068-911X
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Ekaterina A. Grishina
Far Eastern Federal University, Vladivostok, Russia,
Postgraduate student at the Basic Department of Food and Cellular Technologies, ORCID: 0009-0002-1083-5063
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article substantiates the feasibility of using whey in marshmallow recipes to enhance its nutritional and biological value. Whey is a valuable source of complete proteins, minerals, vitamins, and lactose, characterized by low calorie content and high digestibility, which positively impacts human health. This makes it a promising ingredient for functional foods that meet modern healthy lifestyle requirements. The use of whey in marshmallow production not only allows for the rational utilization of secondary resources from the dairy industry but also enriches the product with beneficial nutrients while maintaining attractive organoleptic properties. During the study, marshmallow formulations with varying amounts of whey were developed, followed by their organoleptic evaluation and comparative analysis with a control sample. The results showed that the optimal whey content in the recipe is 36 g per 100 g of the finished product, ensuring high consumer qualities of the marshmallow. Thus, the use of whey in confectionery production opens new opportunities for creating innovative products with enhanced nutritional value, as well as expanding the range of confectionery items.

Keywords: whey, food system, marshmallow, confectionery products, consumers, production, minerals

© Tabakaeva O. V., Grishina E. A., 2025
For citation: Tabakaeva O. V., Grishina E. A. Justification of the use of whey in the formulation of marmalade. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 93–104. (In Russ.).
The article was submitted 27.02.2025; approved after reviewing 10.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-11

Comparative analysis of the rate of extraction of broth from fish wet residue in the separation chamber of a screw press in the production of feed fish meal

Tatyana I. Tkachenko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor of the Department of Technological Machines and Equipment, SPIN-code: 5932-9472, ORCID: 0000-0002-9210-2172
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The main technological processes of processing fish waste into feed flour are the processes of grinding raw materials, heating (boiling), pressing and drying. At the same time, the pressing process has a number of problems and characteristic features that occur with the material when it is moved from the intake to the outlet: adhesion of the compressed raw materials to the screw shaft, a change in the ratio of mass and volume of the pressed material, a change in the fat and moisture content in the raw materials. The article provides a comparative analysis of the rate of extraction of broth from fish wet residue in the separation chamber of the screw press, which is part of the fishmeal plant, as well as the speed in the separation chamber of the modernized screw press. The speed of squeezing fish broth in a modernized screw press is greater due to the division of the separating chamber into 4 zones, due to which the broth and the solid part of the fish raw material are separated more quickly.

Keywords: screw, fish meal, screw washers, feed meal, screw press, spin speed

© Tkachenko T. I., 2025
For citation: Tkachenko T. I. Comparative analysis of the rate of extraction of broth from fish wet residue in the separation chamber of a screw press in the production of feed fish meal. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 105–114. (In Russ.).
The article was submitted 24.01.2025; approved after reviewing 21.02.2025; accepted for publication 17.03.2025.

FISHERIES, AQUACULTURE AND INDUSTRIAL FISHERIES

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-12

About fishing for spawning Corfo-Karaginsky herring

Alexander A. Bonk
Kamchatka State Technical University, Petropavlovsk-Kamchatsky, Russia,
PhD in Biological Sciences, Head of the Department of Aquatic Bioresources, Fisheries and Aquaculture
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article presents an analysis of the Corfo-Karaginsky herring fishery in the spawning period from 1929 to 2007. Herring fishing was carried out using fixed seines.

Keywords: Korfo-Karaginsky herring, fishing during the spawning period, Anapa Bay, Korfa, Ural, stavnoy seine, catches

© Bonk A. A., 2025
For citation: Bonk A. A. About fishing for spawning Corfo-Karaginsky herring. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 115–123. (In Russ.).
The article was submitted 03.03.2025; approved after reviewing 10.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-13

Microplastic pollution of lakes of the Valdai National Park used for fishery purposes

Zlata G. Kaurova
St. Petersburg State University of Veterinary Medicine, St. Petersburg, Russia,
PhD in Biological Sciences, Associate Professor of the Department of Biology, Ecology and Histology
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Ulyana R. Sycheva
St. Petersburg State University of Veterinary Medicine, St. Petersburg, Russia,
2nd year student
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article examines the pollution of a number of lakes located in protected areas and used for fisheries purposes with micro- and macroplastics. Lakes of the Valdai National Park were explored. As a result of reconnaissance studies, microplastic particles were found in Lake Dolotzo, which is subjected to anthropogenic and fisheries stress and used for recreational purposes. In the lakes of the Large and Small Testicles of the protected area, contamination with polymer microparticles was found to a lesser extent. The main dangers of water pollution with microplastics identified by us are bioaccumulation by hydrobionts, degradation of unique natural communities.

Keywords: microplastics, freshwater reservoirs, lakes, bioaccumulation, pollution of the aquatic environment, specially protected natural areas, Valdai National Park

Acknowledgments: we would like to express our special gratitude to the Valdai National Park for providing a platform and assistance in research.

© Kaurova Z. G., Sycheva U. R., 2025
For citation: Kaurova Z. G., Sycheva U. R. Microplastic pollution of lakes of the Valdai National Park used for fishery purposes. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 124–129. (In Russ.).
The article was submitted 03.12.2024; approved after reviewing 10.02.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-14

Game fish and significance of the river sections located in different climatic zones for Yakutia’s commercial fishing

Alexander F. Kirillov
Yakut Branch of the State Scientific Center of the Federal State Budget Scientific Institution «Russian Federal Research Institute of Fisheries and Oceanography» («YakutskNIRO»),
Yakutsk, Russia,
PhD in Biological Sciences, Associate Professor, Leading Researcher, SPIN-code: 6437-6364, AuthorID: 856924
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. Industrial fish catch in the water bodies (rivers, lakes, reservoir) of Yakutia averages 4.6 thousand tons with the extreme values of 3.7–5.8 thousand tons. The resource potential of game fish is used by 40.3 %. 4057.13 tons of fish of different species are caught directly in the rivers, which is 94.91 % of the gross catch. Siberian sturgeon is considered to be especially valuable species, while muksun, nelma, Arctic omul, broad whitefish and vendace are considered valuable. Catch volumes vary significantly in different sections of the rivers, which is clearly seen when considering commercial fishing carried out in the Arctic, subarctic and temperate climatic zones of Yakutia’s territory. In terms of the number of commercial fish species, the leading river sections are located in the subarctic climatic zone – 21 species (41.17 %), in the Arctic – 17 species (33.33 %) and in the temperate climatic zone – 13 species (25.50 %). In the Arctic climatic zone, 2247.36 tons of fish are caught, in the subarctic – 1673.88 tons, in the temperate – 135.89 tons. The biomasses of plankton and benthos organisms increase from the Arctic to the temperate climatic zone: in the Arctic – 0.022 g/m³ and 3.66 g/m², in the subarctic – 0.135 g/ m³ and 4.51 g/m², in the temperate – 1.67 g/m³ and 6.48 g/m². River sections and game fish inhabiting them in the Arctic climatic zone are significative for industrial fishing, 55.39 % of the catch volumes by climate zone are caught here, 41.26 % in the subarctic and 3.35 % in the temperate zone. Accordingly, the volume of fish caught per 1 km of the river water area in the Arctic zone is 1.78 tons, in the subarctic – 0.27 tons, in the temperate zone – 0.07 tons.

Keywords: commercially exploited rivers of Yakutia, game fish, commercial fishing, climatic zones, distribution of river sections and fish catch over the climatic zones

© Kirillov A. F., 2025
For citation: Kirillov A. F. Game fish and significance of the river sections located in different climatic zones for Yakutia’s commercial fishing. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 130–140. (In Russ.).
The article was submitted 16.12.2024; approved after reviewing 10.02.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-15

Size and weight characteristics of fish from the Lena River, in demand in aquaculture

Lena I. Sidorova
Yakut Branch of the State Scientific Center of the Federal State Budget Scientific Institution «Russian Federal Research Institute of Fisheries and Oceanography» («YakutskNIRO»),
Yakutsk, Russia,
Head of the Laboratory of Aquatic Bioresources, SPIN-code: 5096-7558, AuthorID: 856888.
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The main anthropogenic impact in Yakutia affects the Lena River basin, which, in particular, is reflected in the growing number of calculations of damage caused to aquatic bioresources (about 250 in 2024), more than 90 % of which falls on the Lena. In this regard, the number of fish species in demand in aquaculture is growing, for subsequent introduction of their larvae or juveniles into watercourses subject to anthropogenic pressure. These species currently include Stenodus leucichthys nelma, Coregonus muksun, C. nasus, C. autumnalis, Brachymystax lenok and B. tumensis, Thymallus arcticus and T. baicalolenensis. To assess the impact of the planned activity on aquatic biological resources and their habitat, calculate the predicted damage to aquatic biological resources and their habitat and measures for artificial reproduction (calculation of the number of released juveniles), the average weights of the following commercial fish species were determined: Stenodus leucichthys nelma – 5.3 kg, Coregonus autumnalis – 0.85 kg, Coregonus muksun – 1.5 kg, Coregonus nasus – 1.2 kg, Brachymystax lenok – 0.59 kg, Thymallus arcticus – 0.14 kg.

Keywords: Lena river, affluents of the Lena River, Stenodus leucichthys nelma, Coregonus muksun, Coregonus nasus, Coregonus autumnalis, Brachymystax lenok, Thymallus arcticus, length, weight, average weight

© Kirillov A. F., Sidorova L. I., 2025
For citation: Kirillov A. F., Sidorova L. I. Size and weight characteristics of fish from the Lena River, in demand in aquaculture. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 141–146. (In Russ.).
The article was submitted 10.12.2024; approved after reviewing 10.02.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-16

Improving the methods of drawing techniques for trawl rope panels using modern computer-aided design (CAD) software

Vasilii V. Kudakaev
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD, Associate Professor, Associate Professor of the Department of Industrial Fisheries
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article discusses several existing methods used to create a drawing of a cone rope part of mid-water trawls. The advantages and disadvantages of each of these methods are pointed out. Problems that may be faced by specialists involved in creating drawings of a mid-water trawls are described. As a solution, proposed a method with applying the capabilities of modern CAD systems.

Keywords: trawl drawing, the trawl rope panel, CAD systems, requirements of Unified system for design documentation, RD 15-140-90, RD 15-149-91, IS 15 30-72 "Design documentation of net fishing gears. Fishing trawls", 3D model of a trawl conical rope part with a hexagonal mesh

© Kudakaev V. V., 2025
For citation: Kudakaev V. V. Improving the methods of drawing techniques for trawl rope panels using modern computer-aided design (CAD) software. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 147–156. (In Russ.).
The article was submitted 20.01.2025; approved after reviewing 06.03.2025; accepted for publication 10.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-17

Investigation of the results of the extraction of Japanese kelp and sea grey hedgehog in the East and West Sakhalin subzones from 2020 to 2023

Svetlana V. Lisienko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Doctor of Technical Sciences, Associate Professor, Head of the Department of Industrial Fisheries, SPIN-code: 6437-6364, AuthorID: 371990
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article presents the results of an analytical study of the production of Japanese kelp and gray hedgehog in two subzones: East Sakhalin and West Sakhalin in the period 2020-2023, including a study of the volume and distribution of ODE and recommended production volumes, actual production volumes by the years of the studied period, an analysis of the types of quotas, users in both subzones for the named fishing facilities with 2020 to 2023.

Keywords: types of quotas, coastal and industrial fishing, West Sakhalin subzone, East Sakhalin subzone, total allowable catch, recommended catch volumes, users of aquatic biological resources

© Lisienko S. V., 2025
For citation: Lisienko S. V. Investigation of the results of the extraction of Japanese kelp and sea grey hedgehog in the East and West Sakhalin subzones from 2020 to 2023. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 157–165. (In Russ.).
The article was submitted 18.02.2025; approved after reviewing 28.02.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-18

Rhodotorula yeast extracted from aquatic biological resources

Inga V. Matrosova
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Biological Sciences, Associate Professor, Head of the Department of Aquatic Bioresources and Aquaculture, ORCID: 0000-0001-5316-4955
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Ekaterina M. Panchishina
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor of the Department of Food Technology, ORCID: 0000-0002-5069-0316
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Nadezhda L. Kornienko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor of the Department of Food Technology, ORCID: 0000-0002-7161-622X
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Anastasia A. Politaeva
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Head of the Scientific and Production Department of Mariculture, ORCID: 0000-0002-8417-140X
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. Extraction of Rhodotorula spp. yeasts from new specific natural habitats is an actual task for sustainable reproduction of aquaculture objects by stimulating growth characteristics and viability of individuals, to support the immune status of aquatic organisms. The species composition of Rhodotorula yeast and their habitats in the Pacific Ocean were analyzed. Based on the analysis of the literature data, the sources of Rhodotorula yeast extraction were determined. There are samples of the freshwater and marine aquatic biological resources, the raw materials for which were following objects: mullet-loban, carp, pelengas, and sea cucumber. Two yeast cultures (presumably of the genus Rhodotorula) were extracted from the six processed samples. The sources of which were the liver of the mullet and the gastrointestinal tract of the sea cucumber. Microscopic studies of the extracted cultures showed yeast-like cells. We noted the features of cultural growth: the intensity of color (coral) for the culture extracted from the digestive tract of sea cucumber and (pink) for the culture extracted from the liver of mullet. A difference in the consistency of yeast colonies was found: the culture extracted from sea cucumber was characterized by "oiliness", and the culture extracted from mullet was characterized by "rubbery". The study determined the frequency of occurrence of yeast organisms of the genus Rhodotorula, which amounted to 33 % of the samples taken for analysis. The results of the research predetermined the directions of further studies on the biochemical features of extracted yeast cultures from mullet and sea cucumber in order to identify and use them in practice.

Keywords: yeast, Rhodotorula, aquatic bioresources, sources, viscera, morphology, cultural growth

Funding: the work was financially supported by Research and Development No. 852/2025 "Scientific substantiation of new sources of isolation of the yeast strain Rhodotorula spp. with the subsequent production of a probiotic drug for aquaculture facilities."

© Matrosova I. V., Panchishina E. M., Kornienko N. L., Politaeva A. A., 2025
For citation: Matrosova I. V., Panchishina E. M., Kornienko N. L., Politaeva A. A. Rhodotorula yeast extracted from aquatic biological resources. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 166–173. (In Russ.).
The article was submitted 13.02.2025; approved after reviewing 20.02.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-19

Study of the dependence of the activity of spotted seals (Phoca largha) on hydrometeorological conditions in the Pacific salmon (Oncorhynchus) fishery in the marine mammal exclusion zone around the fishing gear near Cape Zolotoy, on the northwest coast of the Sea of Japan

Dmitry G. Naumov
Association of coastal fisheries and mariculture «PRIMA», Vladivostok, Russia,
Сonsultant on intensification of fisheries
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Artur A. Maiss
Association of coastal fisheries and mariculture «PRIMA», Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Senior Lecturer of the Department of Industrial Fisheries, ORCID: 0009-0004-5432-397X
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. This article presents a study based on data collected by the authors during marine mammal removal operations in the Pacific salmon (Oncorhynchus) fishery near Cape Zolotoy, on the northwest coast of the Sea of Japan. The study identified specific hydrometeorological conditions under which spotted seals (Phoca largha) exhibit reduced activity within the marine mammal removal zone of a fixed sea trap. These conditions are designated as "quiet windows" by the authors. The total duration of "quiet windows", formed under the influence of wind-generated waves, amounted to 14,7% of the total time spent on marine mammal removal operations. The identification of these "quiet windows" formation conditions has the potential to enhance the efficiency and effectiveness of spotted seal removal efforts from stationary fishing gear and fish cages by allowing for more rational planning and deployment of resources.

Keywords: Phoca largha, hydrometeorological conditions as “quiet windows”, marine mammal parasitism, marine mammal predation, marine mammal diversion, marine mammal activity, Pacific salmon fishery, fishing gear, fixed sea trap

© Naumov D. G., Maiss A. A., 2025
For citation: Naumov D. G., Maiss A. A. Study of the dependence of the activity of spotted seals (Phoca largha) on hydrometeorological conditions in the Pacific salmon (Oncorhynchus) fishery in the marine mammal exclusion zone around the fishing gear near Cape Zolotoy, on the northwest coast of the Sea of Japan. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1):174–182. (In Russ.).
The article was submitted 13.02.2025; approved after reviewing 28.02.2025; accepted for publication 10.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-20

Determination of polypropylene-polyethylene ratios in ropes and yarns using infrared spectroscopy

Evgeny V. Osipov
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor of the Department of Industrial Fisheries
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Pavel A. Borodin
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Associate Professor of the Department of Industrial Fisheries
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Dmitry A. Pilipchuk
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Senior Lecturer of the Department of Industrial Fisheries
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. Currently, ropes and threads made of polyethylene and polypropylene alloy are used in the industry, their ratio affects the physical and mechanical properties of these materials, most of them were produced abroad. Therefore, to solve the problems of import substitution, the examination of the composition of ropes and threads is the first task to determine the composition of the polypropylene-polyethylene mixture for the further production of netting materials as analogues and with better characteristics. The work determined the infrared spectrum of polyethylene: 1472.7 cm^-1; 1463.2 cm^-1; 1462.2 cm^-1 and polypropylene 1456.2 cm^-1. Based on the values of these spectra, two methods for calculating the amount of polyethylene in the mixture are proposed.

Keywords: IR spectrum, polypropylene-polyethylene, ropes, netting materials

© Osipov E. V., Borodin P. A., Pilipchuk D. A., 2025
For citation: Osipov E. V., Borodin P. A., Pilipchuk D. A. Determination of polypropylene-polyethylene ratios in ropes and yarns using infrared spectroscopy. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 183–192. (In Russ.).
The article was submitted 18.02.2025; approved after reviewing 28.02.2025; accepted for publication 17.03.2025.

Original article
DOI: 10.48612/dalrybvtuz/OF2024-1

Distribution and some biological characteristics of the producers of the far eastern sea cucumber in Spokoynyy bay, Kunashir Island

Anastasia A. Politaeva
Sakhalin State University,
Yuzhno-Sakhalinsk, Russia,
junior researcher of the Laboratory of chemical and biological research. AuthorID: 1086192,
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. Some features of the biology of the producers of the Far Eastern sea cucumber and the distribution in the Spokoynyy Bay, Kunashir Island have been studied. The density of sea cucumber settlements varied from 0,01 to 0,04 units/m². The most common settlements were found at depths of 24-25 m (24,53 %). The size composition was represented by individuals with a body length from 14,6 to 24,6 cm. The total body weight of individuals varied from 106 to 178,6 g, with an average value of 122,6±0,98 g. The gonadosomatic index ranged from 5,63 to 19,2 % (mean – 14,3±1,82 %).

Keywords: Far Eastern sea cucumber, fishing, spreading, weight, South Kuril zone, Kunashir Island

Acknowledgments: the work was carried out within the framework of the project «Priorities 2030 of Sakhalin State University».

For citation: Politaeva A. A. Distribution and some biological characteristics of the producers of the far eastern sea cucumber in Spokoynyy bay, Kunashir Island. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): ): 193–200. Online-First. (In Russ.)
The article was submitted 12.12.2024; approved after reviewing 18.12.2024; accepted for publication 18.12.2024

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-22

The influence of physico-chemical parameters of the marine environment of the coastal waters of the Sea of Japan on the reproductive characteristics of the gray sea urchin Strongylocentrotus intermedius

Igor S. Slepchenko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Postgraduate student of the Department of Aquatic Bioresources and Aquaculture,
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Inga V. Matrosova
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Biological Sciences, Associate Professor, Head of the Department of Aquatic Bioresources and Aquaculture, ORCID: 0000-0001-5316-4955,
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The collection and biological analysis of individuals of the gray sea urchin S. intermedius in the spring-summer period of 2024 was carried out in three water areas of the hall. Peter the Great of the Sea of Japan (Srednyaya bay, Vostok bay, Strelok bay). Samples of surface marine waters and bottom sediments were taken in the studied areas in order to assess the influence of physico-chemical parameters of the marine environment on the condition of aquatic organisms. The majority of individuals corresponded to the age of 3 years (22.38%). The gonadosomatic index in 50.47% of echinoderms reached the pre-spawning value. Concentrations of chloride ions exceeding the maximum permissible concentrations (MPC) were found in the Srednyaya bay, Vostok bay. During the determination of heavy metal concentrations in bottom sediments, no threshold concentrations were exceeded.

Keywords: grey sea urchin, anthropogenic pollution, monitoring of the quality of the aquatic environment, mariculture

Funding: the study was carried out at the expense of a scientific grant for young scientists from the Far Eastern State Technical Fisheries University on the topic of research No. 877/2024 "Monitoring the quality parameters of the aquatic environment affecting the biological characteristics of the gray sea urchin Strongylocentrotus intermedius".

© Slepchenko I. S., Matrosova I. V., 2025.
For citation: Slepchenko I. S., Matrosova I. V. The influence of physico-chemical parameters of the marine environment of the coastal waters of the Sea of Japan on the reproductive characteristics of the gray sea urchin Strongylocentrotus intermedius. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 201–208. (In Russ.).
The article was submitted 09.12.2025; approved after reviewing 23.01.2025; accepted for publication 17.03.2025

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-23

Ultrastructural organization of the skin of hoplonemertina Asteronemertes sp. (Hoplonemertea), symbionts of starfish Solaster pacificus

Polina D. Soshnikova
Far Eastern Federal University; A.V. Zhirmunsky National Scientific Center of Marine Biology, Vladivostok, Russia,
Leading Specialist at the A.V. Zhirmunsky National Scientific Center for Marine Biology, Far Eastern Branch of the Russian Academy of Sciences
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. For many years, fishing for echinoderms living in Russian waters was carried out for further export of the extracted products to the countries of Southeast Asia. Due to the recent appearance of echinoderms on the Russian market, attention has been drawn to symbiotic organisms that damage the number of hosts, affect their development and spoil their presentation. One of these is the echinoderm symbiote, the hoplonemertine Asteronemertes sp., which lives in the ambulacral furrows of commercial sea urchins. In the course of this work, the cellular composition of the cutaneous epithelium of Asteronemertes sp. was studied. 4 types of specialized cell types are described using light and electron microscopy methods. As a result of the work, the absence of serous cells was revealed. In connection with the transition to a symbiotic type of existence, an assumption has been made about adaptive changes in the structure of the body wall.

Keywords: mollusks, epidermis, Hoplonemertea, Malacobdella grossa, commensal

Acknowledgements: we express our gratitude to Timur Yusifovich Magarlamov, Candidate of Biological Sciences, Senior Researcher at the Laboratory of Pharmacology of the NSCMB FEB RAS for the guidance of scientific work, valuable advice and comments; Alexey Viktorovich Chernyshev, Doctor of Biological Sciences, Chief Researcher at the Laboratory of Embryology of the NSCMB FEB RAS for the materials provided; Denis Vladimirovich Fomin, Head of the Electron Microscopy Department of the NSCMB FEB RAS for the equipment provided. Special thanks to the CUС "Primorsky Aquarium", NSCMB FEB RAS (Vladivostok), on the basis of which the work was carried out.

© Soshnikova P. D., 2025
For citation: Soshnikova P. D. Ultrastructural organization of the skin of hoplonemertina Asteronemertes sp. (Hoplonemertea), symbionts of starfish Solaster pacificus. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 209–218. (In Russ.).
The article was submitted 07.03.2025; approved after reviewing 17.03.2025; accepted for publication 17.03.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-71-24

Distribution of Pacific herring fishing quota volumes by users in the period 2019–2023

Svetlana V. Sukhorukova
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Senior Lecturer of the Department of Industrial Fisheries
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Svetlana V. Lisienko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Doctor of Technical Sciences, Associate Professor, Head of the Department of Industrial Fisheries, SPIN-code: 6437-6364, AuthorID: 371990
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article presents a study of quantitative and qualitative indicators of the fishing activity of the fishing fleet in the fishing zones of the Far Eastern fishery basin in the Pacific herring fishery in the period 2019–2023.

Keywords: pacific herring, total allowable catch (TAC), users of aquatic biological resources, production (catch) quotas, industrial and (or) coastal fisheries

© Sukhorukova S. V., Lisienko S. V., 2025
For citation: Sukhorukova S. V., Lisienko S. V. Distribution of Pacific herring fishing quota volumes by users in the period 2019–2023. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 71(1): 219–225. (In Russ.).
The article was submitted 19.11.2024; approved after reviewing 23.01.2025; accepted for publication 17.03.2025.