Vol 72. № 2. 2025

«Scientific Journal of the Far Eastern State Technical Fisheries University». Vol. 72. No 2. 2025

BIOTECHNOLOGY OF FOOD PRODUCTS AND BIOLOGICALLY ACTIVE AGENTS

Review article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-01

Methods of production, assessment, and applications fucoidan in food products

Tatyana N. Pivnenko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
Doctor of Biological Sciences, Professor, Professor of the Department of Food Biotechnology
ORCID: 0000-0002-0330-489X
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Yulia M. Pozdnyakova
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences
ORCID: 0000-0002-9078-0850
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Roman V. Esipenko
Far Eastern State Technical Fisheries University, Vladivostok, Russia,
PhD in Technical Sciences, Director of Research Institute of Innovative Biotechnology
ORCID: 0000-0002-8263-6939
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The presented review, based on the analysis of modern scientific data, provides the relevance and prospects of using the products of processing fucus algae (sulfated polysaccharides) in the food industry. A comparison of various methods of fucoidan isolation is carried out, the relationship between its structure and biological activity is shown. The functional-biological and functional-technological properties of fucoidan are provides. Examples of functional food products enriched with fucoidan are given.

Keywords: fucus, fucoidan, extraction, ultrasound, antioxidant activity, rheology

© Pivnenko T. N., Pozdnyakova Yu. M., Esipenko R. V., 2025
For citation: Pivnenko T. N., Pozdnyakova Yu. M., Esipenko R. V. Methods of production, assessment, and applications fucoidan in food products. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 8–24. (In Russ.).
The article was submitted 24.03.2025; approved after reviewing 23.04.2025; accepted for publication 06.05.2025.

FOOD SYSTEMS

Review article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-02

Evaluation of justification of expiry dates for food products according to methodological guidelines MUK 4.2.1847-04

Mariya A. Vagina
Russian Biotechnology University (BIOTECH University), Moscow, Russia
Master's student 2nd year of the Department of Food Safety
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Elena D. Goryacheva
Russian Biotechnology University (BIOTECH University), Moscow, Russia
PhD in Technical Sciences, Associate Professor, Head of the Department of Food Safety, SPIN-code: 6263-2438, AuthorID: 735353
ORCID: 0000-0002-7526-6503
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Elizaveta V. Kryukova
Russian Biotechnology University (BIOTECH University), Moscow, Russia
Doctor of Technical Sciences, Professor of the Department of Food Safety, SPIN-code: 4208-7580, AuthorID: 357878
ORCID: 0000-0001-6858-3618
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Natalia V. Fomenko
Russian Biotechnology University (BIOTECH University), Moscow, Russia
PhD in Technical Sciences, PhD, Associate Professor of the Department of Food Safety, SPIN-code: 4462-5847, AuthorID: 462408
ORCID: 0009-0005-5230-2830
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The shelf-life (SL) of food products is defined as a period of time that begins on the day of their production, lasts as long as they are fit for consumption, and ends with the date at which they are unfit for consumption [3]. The topic of assessing the justification of shelf life increases its relevance. Firstly, because according to the legislation of the Russian Federation, in particular, according to the requirements of TR TS 021/2011 ‘On the safety of food products’, food products released on the territory of the Customs (Eurasian) Union countries should be safe (not containing physical, chemical or microbiological hazards caused by product spoilage) [5, 11]. [5, 11]. Secondly, the topic of shelf life does not bypass manufacturers due to the high competition in the food sector, where each market player seeks to secure the title of a reliable manufacturer producing quality goods. At the time of writing this article (May 2024) to justify the shelf life of food products the manufacturer can be guided by SanPiN 2.3.2.1324-03 ‘Hygienic requirements for shelf life and storage conditions of food products’, methodological guidelines (MUK) 4.2.1847-04 ‘Sanitary and epidemiological evaluation of justification of shelf life and storage conditions of food products’ and preliminary national standard PNST 826-2023 ‘Food products. Determination of shelf life. General requirements’ (we will not consider PNST in the framework of our study before its transition to the status of a national standard) [6]. If we compare SanPiN 2.3.2.2.1324-03 and MUK 4.2.1847-04, we can see that the latter document is mostly applied, contains information about product testing and recommendations for drawing up a conclusion on the expediency of establishing a confirmed shelf life [8]. Therefore, the presented work will be devoted to the analysis of ICC 4.2.1847-04.

Keywords: shelf life (terms), food products (food product), evaluation of shelf-life justification, MUK 4.2.1847-04, test programs, sanitary and chemical tests, microbiological tests, organoleptic evaluation

© Vagina M. A., Goryacheva E. D., Kyukova E. V., Fomenko N. V., 2025
For citation: Vagina M. A., Goryacheva E. D., Kyukova E. V., Fomenko N. V. Evaluation of justification of expiry dates for food products according to methodological guidelines MUK 4.2.1847-04. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 25–36. (in Russ.).
The article was submitted 19.05.2025; approved after reviewing 06.06.2025; accepted for publication 10.06.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-03

The possibility of using glucon-delta-lactone in the production of pectin marmalade

Valentina V. Davidovich
Far Eastern State Technical Fisheries University, Vladivostok, Russia
PhD in Technical Sciences, Associate Professor of the Department of Food Biotechnology
ORCID: 0009-0009-2474-1039
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Tatiana N. Pivnenko
Far Eastern State Technical Fisheries University, Vladivostok, Russia
Doctor of Biology, Professor of the Department of Food Biotechnology
ORCID: 0000-0002-0330-489Х
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Svetlana V. Starostina
Far Eastern State Technical Fisheries University, Vladivostok, Russia
PhD in Chemical Sciences, Associate Professor of the Department of Food Biotechnology
ORCID: 0009-0004-0492-6473
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The substantiation and development of methods for the use of food additives that can improve food technology without adversely affecting the human body is an urgent area in the food industry. Glucono-delta-lactone (GDL) has such properties. This food additive is widely used in the meat and dairy industry. In confectionery production, it is recommended only as an acidifier and acidity regulator. The aim of the work was to study the effect of GDL on the structure of jelly marmalade and to substantiate the possibility of its use in the production of marmalade based on pectin with a high degree of esterification. Various concentrations of GDL were introduced into the formulation of jelly marmalade produced using standard technology. Rheological parameters of marmalade were determined using a Brookfield TextureProCTV 1.8 texturometer. The obtained samples were evaluated according to organoleptic parameters according to the results of tasting according to the developed assessment sheet. It has been experimentally established that the additive participates in the formation of the marmalade gel structure. When comparing the rheological properties of control and experimental samples, it was revealed that GDL participates in the formation of the structure, it does not suppress the branching (crosslinking) reactions, but leads to the growth of gelation zones and strengthens intermolecular bonds. The excess of GDL in the system prevents the formation of a strong three-dimensional structure due to the interaction of pectins with gluconic acid. It was revealed that the marmalade obtained using GDL has a more stable and elastic gel structure with 0.5% in the formulation mixture. However, in this technology, GDL cannot serve as a substitute for citric acid. When assessing the effect of GDL on changes in the active acidity (pH) of the obtained samples, it was shown that in the concentrations studied, the additive used does not affect the acidity at its maximum content of 1.5%, but reduces this value for the remaining samples. Studies have revealed a positive effect on the organoleptic characteristics of marmalade and the possibility of increasing shelf life.

Keywords: marmalade, structure-forming agents, glucon-delta-lactone, highly methoxylated pectin, hardening, structure

© Davidovich V. V., Pivnenko T. N., Starostina S. V., 2025
For citation: Davidovich V. V., Pivnenko T. N., Starostina S. V. The possibility of using glucon-delta-lactone in the production of pectin marmalade. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 37–48. (In Russ.).
The article was submitted 25.05.2025; approved after reviewing 03.06.2025; accepted for publication 10.06.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-04

Justification of the use of whey in the formulation of marmalade

Natalia V. Dementieva
Far Eastern State Technical Fisheries University, Vladivostok, Russia
PhD in Technical Sciences, Associate Professor of the Department of Food Technology, SPIN-code: 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.

Abstract. The article discusses the technology of producing functional jam with seaweed. Japanese laminaria, ahnfeltia, and spirulina are added to the jams. Jam recipes have been developed. A production flow chart and a description of each stage of the process are presented. The beneficial properties of the components of the recipes, their chemical composition, and their impact on human health have been studied. An organoleptic assessment of the finished product has been carried out. The relevance of the development, associated with the need to enrich the diet with iodine-containing products and natural antioxidants, has been substantiated. The resulting jam is recommended as a functional product for preventive nutrition, helping to improve the functioning of the thyroid gland, immune system, and digestive tract.

Keywords: jams, seaweed, technology, quality

© Dementieva N.V., 2025
For citation: Dementieva N.V. Justification of the use of whey in the formulation of marmalade. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 49–56. (In Russ.).
The article was submitted 19.05.2025; approved after reviewing 10.06.2025; accepted for publication 17.06.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-05

Technology of flour confectionery products using biotransformed collagen-containing waste

Marina B. Klipak
Far Eastern State Technical Fisheries University, Vladivostok, Russia
Postgraduate student of the PEa-412 group, SPIN code: 6907-7090, AuthorID: 1145309
ORCID: 0009-0008-0209-4262
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The paper considers the prospects of using biotransformed collagen-containing fish raw materials in the technology of flour confectionery products. It was found that pollock skin fermentolysate has a positive effect on the activity of baking yeast, increasing this indicator by 9–22 %, which in turn makes it possible to intensify the fermentation process of sourdough by 2 times. Based on the results obtained, technological schemes for the production of crackers with the addition of pollock skin fermentolysate have been developed and described. It was determined that the introduction of fermentolysate in an amount of 35–100 % by weight of water has a beneficial effect on the organoleptic and physico-chemical parameters of the prototypes. It has been found that the use of fermentolysate increases the protein content in finished products (up to 19 %), which increases the nutritional and biological value of the product. The recommended shelf life of finished products is 90 days.

Keywords: fermentolysate, pollock skin, technology, crackers, biological value, shelf life

© Klipak M. B., 2025
For citation: Klipak M. B. Technology of flour confectionery products using biotransformed collagen-containing waste. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 57–66. (In Russ.).
The article was submitted 19.05.2025; approved after reviewing 30.05.2025; accepted for publication 10.06.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-06

Designing a plant-based fermented product enriched with chitosan using QFD methodology

Kseniia S. Kuznetsova
Russian Biotechnological University (BIOTECH University), Moscow, Russia
Senior Lecturer of the Department of Food Safety
ORCID: 0009-0007-2344-4025
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Nataliia V. Fomenko
Russian Biotechnological University (BIOTECH University), Moscow, Russia
PhD in Technical Sciences, Associate Professor of the Department of Food Safety
ORCID: 0009-0005-5230-2830
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Nataliia V. Ilykhina
Russian Biotechnological University (BIOTECH University), Moscow, Russia
PhD in Chemical Sciences, Associate Professor of the Department of Food Safety
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. There is currently a growing demand for functional foods that not only meet nutritional needs but also offer positive health benefits. A promising avenue in this regard is the development of plant-based fermented products enriched with chitosan—a biopolymer possessing unique properties such as antimicrobial activity, fat-binding capacity, and the ability to improve digestion.

Chitosan, characterized by its unique attributes including biocompatibility, biodegradability, antimicrobial activity, and modifiability, is actively utilized in the development of new products across medicine, the food industry, and cosmetology. However, the creation of competitive products necessitates a systematic approach that balances consumer expectations with technological constraints. This paper proposes a methodology for designing chitosan-based products using Quality Function Deployment (QFD) tools, aimed at structuring the development process and minimizing risks.

The QFD methodology is employed to translate market requirements into specific engineering parameters. The study details the stages of constructing the "House of Quality," including the identification of key product characteristics and their correlation with technological factors.

The practical component of this research involves the development stages of a plant-based fermented product enriched with chitosan. The QFD methodology facilitates the creation of a product tailored to consumer requirements. Consumer requirements analysis was conducted using the Q-CHECK software.

Keywords: Fermented product, chitosan, herbal product, QFD methodology, product design

© Kuznetsova K. S., Fomenko N. V., Ilykhina N. V., 2025
For citation: Kuznetsova K. S., Fomenko N. V., Ilykhina N. V. Designing a plant-based fermented product enriched with chitosan using QFD methodology. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 67–82. (in Russ.).
The article was submitted 23.05.2025; approved after reviewing 09.06.2025; accepted for publication 10.06.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-07

Study of physical properties of coffee beans during roasting

Ekaterina A. Mutovkina
Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, Moscow, Russia
Postgraduate student of the Department of Processes and Devices of Processing Industries, SPIN-code: 6305-2515
ORCID: 0000-0002-8719-2994
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Sergey A. Bredikhin
Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, Moscow, Russia
Doctor of Technical Sciences, Professor of the Department of Processes and Devices of Processing Industries, SPIN-code: 1267-3480
ORCID: 0000-0002-6898-0389
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Irina V. Aksenova
Vernadsky Russian State University of National Economy, Moscow, Russia
Master's student of the Department of Biotechnology and Food Security, SPIN-code: 4781-7360
ORCID: 0009-0005-6587-5224
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. Coffee roasting forms the organoleptic properties of coffee beans and is accompanied by a change in their physical properties. The physical properties of roasted coffee largely depend on the roasting process parameters. The work is devoted to the study of the physical properties of coffee beans and their changes during the roasting process. Coffee beans of C. Arabica of various geographical origins were used for the analysis. Experimental studies of roasting were carried out using a drum-type roaster. Samples were taken during roasting with a step of 10 °C. The density, mass fraction of moisture and water activity of coffee beans were determined. The dependences of changes in density, mass fraction of moisture and water activity of coffee beans on temperature during roasting in a drum-type apparatus were established. The generalized results of the values of density, mass fraction of moisture and water activity are presented in the form of approximation equations for the temperature range from 20 °C to 200 °C. The obtained results form the basis for studying the process of roasting coffee beans and calculating the temperature profile of roasting.

Keywords: coffee, coffee roasting, density, moisture content, physical characteristics of coffee

Аcknowledgement: the authors express their deepest gratitude to Kolibri Coffee LLC for their assistance and support in providing a site and equipment for conducting experimental research

© Mutovkina E. A., Bredikhin S. A., Aksenova I. V., 2025
For citation: Mutovkina E. A., Bredikhin S. A., Aksenova I. V. Study of physical properties of coffee beans during roasting. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 83–94. (In Russ.). The article was submitted 20.05.2025; approved after reviewing 10.06.2025; accepted for publication 10.06.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-08

Technological effect of herbal additives in minced meat systems based on Macrurus small-eyed muscle tissue

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.

Abstract. Experimental data on assessment of the technological effect using herbal additives as an ingredient in minced fish products, which served as model systems, are presented, which are the objects of research. The raw materials for the production model systems are selected: muscle tissue of Macrurus small-eyed (lat. Albatrossia pectoralis) and additives of vegetable origin (pea protein isolate, corn flour, rice, buckwheat, wheat). The experimental scheme provided for the selection an experimental model based on data from determination of the water retention capacity the model systems. As a result of the analysis data obtained, models with a hydromodule of 0.2 (1:5) were selected from 25 model systems with a ratio of vegetable supplement: crushed macrurus muscle tissue. An organoleptic examination of the raw and heat-treated objects study allowed us to isolate a sample with the addition of rice flour, in the initial model system, which was 50.4%. The revealed value of the VUS is taken by the response function, on the basis of which, using graphical data, optimal ranges of values hydromodule of the system studied vegetable additives were established: pea isolate (0.1 – 0.15), corn flour (0.15 – 0.2), buckwheat flour (0.2 – 0.25), wheat flour (0.3 – 0.35). Based on the complex of studies conducted, the authors of the article consider a minced meat system based on hydrated muscle tissue of Macrurus maloglazii in combination with the studied herbal supplements as one of the promising directions in the creation fortified foods.

Keywords: small-eyed macrurus, herbal additives, water retention, stuffing system, descriptors, organoleptic profiles

© Panchishina E. M., Kornienko N. L., 2025
For citation: Panchishina E. M., Kornienko N. L. Technological effect of herbal additives in minced meat systems based on Macrurus small-eyed muscle tissue. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 95–103. (In Russ.).
The article was submitted 12.05.2025; approved after reviewing 23.05.2025; accepted for publication 10.06.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-09

Formation of a control system for technological processes in thermal chambers

Dmitry M. Popov
Kemerovo State Medical University of the Ministry of Health of Russia, Kemerovo, Russia
PhD in Technical Sciences, Associate Professor of the Department of Medical, Biological Physics and Higher Mathematics, SPIN-code: 9446-9432, AuthorID: 634780
ORCID: 0000-0002-4636-5166
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Sergey D. Rudnev
Kemerovo State Medical University of the Ministry of Health of Russia, Kemerovo, Russia
Professor, Doctor of Technical Sciences, Professor of the Department of Medical, Biological Physics and Higher Mathematics, SPIN-code: 6389-7238, AuthorID: 423406
ORCID: 0000-0003-2506-6121
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Elena V. Prosvirkina
Kemerovo State Medical University of the Ministry of Health of Russia, Kemerovo, Russia
PhD in Chemical Sciences, Associate Professor, Head of the Department of Medical, Biological Physics and Higher Mathematics, SPIN-code: 5422-7291, AuthorID: 50412
ORCID: 0009-0009-3548-0247
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Aleksandra I. Krikun
Far Eastern State Technical Fisheries University, Vladivostok, Russia
PhD in Technical Sciences, Associate Professor of the Department of Technological Machines and Equipment, SPIN-code: 6217-9103, AuthorID: 946577
ORCID: 0000-0002-9330-2555
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. The article considers a process control system for thermal chambers. The proposed control system allows connecting thermal chamber controllers from various equipment manufacturers and provides a single user interface. Data received from thermal chamber controllers is displayed in real time, which allows determining critical deviations from the set process parameters. All data is recorded in a file, which is a daily log of the thermal chamber. The system provides the ability to view the daily log in graphical form in a web browser. The control system uses industrial Internet of Things technologies.

Keywords: Industrial Internet of Things, control system, thermal camera, MQTT protocol

© Popov D. M., Rudnev S. D., Prosvirkina E. V., Krikun A. I., 2025
For citation: Popov D. M., Rudnev S. D., Prosvirkina E. V., Krikun A. I. Formation of a control system for technological processes in thermal chambers. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 104–112. (in Russ.).
The article was submitted 10.04.2025; approved after reviewing 18.04.2025; accepted for publication 06.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-10

Physico-chemical parameters of marmalade using whey as an unconventional raw material

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 of 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.

Anton V. Tabakaev
Far Eastern Federal University, Vladivostok, Russia
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.

Abstract. The article presents the results of a study of the physico-chemical parameters of marmalade developed using whey as an unconventional raw material. The aim of the work was to evaluate the effect of serum on the quality of marmalade, as well as to determine the compliance of the obtained indicators with established standards.

During the experiment, the following indicators were determined: dry matter content, humidity, mass fraction of reducing substances and total acidity. The results showed that the marmalade containing whey meets the requirements of GOST 6442-2014 in all the parameters studied.

Thus, the use of whey in the formulation of marmalade not only improves its nutritional properties, but also maintains compliance with established quality standards.

Keywords: whey, marmalade, physico-chemical parameters, GOST 6442-2014

© Tabakaeva O. V., Grishina E. A., Tabakaev A. V., 2025
For citation: Tabakaeva O. V., Grishina E. A., Tabakaev A. V. Physico-chemical parameters of marmalade using whey as an unconventional raw material. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 113–121. (In Russ.).
article was submitted 20.05.2025; approved after reviewing 11.06.2025; accepted for publication 17.06.2025.

FISHERIES, AQUACULTURE AND INDUSTRIAL FISHERIES

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-11

Development of aquaculture cages for marine conditions

Arthur A. Voloshin
Kaliningrad State Technical University, Kaliningrad, Russia
Master's degree student
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Alexander A. Nedostup
Kaliningrad State Technical University, Kaliningrad, Russia
PhD in Technical Sciences, Associate Professor, Head of the Department of Commercial Fishery
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. Aquaculture is becoming more and more relevant every year as a method of obtaining aquatic biological resources. The farming of fish and other seafood is an important way of providing food for the population. Overfishing, demographic growth, pollution of the aquatic environment, all this has a detrimental effect on the world's ocean reserves. In this regard, cage aquaculture is a promising activity, but it has its own challenges. There is now a need to develop robust designs that can withstand strong water currents. The article discusses the problems of cage aquaculture in marine conditions, calculates the volume of cage elements based on the technical data of knotless delays of Luxol Ltd and describes the planned experiment required to develop a marine cage.

Keywords: aquaculture, marine cage, food security, storm resistance, Archimedes' force, multiphysical similarity

© Voloshin A. A., Nedostup A. A., 2025
For citation: Voloshin A. A., Nedostup A. A. Development of aquaculture cages for marine conditions. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 122–135. (in Russ.).
The article was submitted 21.04.2025; approved after reviewing 29.04.2025; accepted for publication 06.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-12

A systematic approach to optimizing the Berryteuthis magister fishery

Nina S. Ivanko
Far Eastern State Technical Fisheries University, Vladivostok, Russia
Senior Lecturer of the Department of Applied Mathematics and Informatics, SPIN-code: 6882-7377, AuthorID: 814886
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract. In modern conditions, fishing activities focused on the extraction of commercial objects in the waters of the Far Eastern Fisheries Basin is a complex system that requires an integrated approach to its organization and management. The key object of the study is the Commander squid (Berryteuthis magister), which is harvested using bottom trawls. Based on a systematic approach, the "fishery" structural and functional scheme has been developed, combining the biological features of the facility, the characteristics of mining vessels and technologies, as well as economic efficiency.

Keywords: system approach, system design, fishing system, fishing activity, component composition, structural model, Berryteuthis magister

© Ivanko N. S., 2025
For citation: Ivanko N. S. A systematic approach to optimizing the Berryteuthis magister fishery. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 136–141. (in Russ.).
The article was submitted 28.05.2025; approved after reviewing 10.06.2025; accepted for publication 17.06.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-13

Method of accounting of sockeye salmon of the Ozernaya River at a fish-counting fence using computer vision

Kirill M. Malykh
Kamchatka Branch of the Russian Federal Research Institute of Fisheries and Oceanography, Petropavlovsk-Kamchatskiy, Russia
Head of the Commercial Fishery Laboratory
ORCID: 0000-0002-7085-3776
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Artem V. Soshin
Kamchatka Branch of the Russian Federal Research Institute of Fisheries and Oceanography, Petropavlovsk-Kamchatskiy, Russia
Senior Specialist of the Commercial Fishery Laboratory
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Mikhail N. Kovalenko
Kamchatka Branch of the Russian Federal Research Institute of Fisheries and Oceanography, Petropavlovsk-Kamchatskiy, Russia
PhD in Technical Sciences, Associate Professor, Advisor to the Head
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Abstract. During the research, possible options for implementing an algorithm for detecting and counting fish using computer vision were analyzed. An algorithm for detecting fish using a neural network was developed, which most optimally uses the hardware resources of a low-power system. An analysis of the results of comparing fish counting in photographs using a neural network and a visual method on a fish-counting fence was carried out, and a possible alternative to the current accounting method was proposed.

Keywords: sockeye salmon, artificial neural network, accounting of producers, Ozernaya River, fish-counting

© Malykh K. M., Soshin A. V., Kovalenko M. N., 2025
For citation: Malykh K. M., Soshin A. V., Kovalenko M. N. Method of accounting of sockeye salmon of the Ozernaya River at a fish-counting fence using computer vision. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 142–153. (in Russ.).
The article was submitted 21.03.2025; approved after reviewing 31.03.2025; accepted for publication 06.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-14

Some features of the biology of Pacific herring in Corfa Bay (Bering Sea) in 2020, 2021

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
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Olesya A. Koreneva
Far Eastern State Technical Fisheries University, Vladivostok, Russia
trainee

Abstract. The size and mass composition of Pacific herring, from the catches of amateur fishermen in June 2020-2021, the maturity stages of sexual products, the sex ratio, and the degree of infestation with nematode larvae were studied. It was found that the size and weight characteristics of herring differed insignificantly over the studied period. The sex ratio was close to 1:1. The average length was 28,3±0.3 cm in 2020 and 27,6±0.4 cm in 2021. The majority were sexually mature individuals with gonads of the IV stage of maturity of sexual products.The prevalence of invasion in females was 33,2%, and in males – 36,3% in 2020, in 2021 it reached more than 98% in both sexes. The occurrence of parasites in the body cavity of fish with a body length of more than 30 cm was 100%. The data obtained on some of the most important biological characteristics of Pacific herring are consistent with the literature, complement the information about it and can be used to accumulate biostatic material.

Keywords: Pacific herring, Korfa Bay, Bering Sea, size composition, mass composition, sex ratio, maturity stages, length-mass ratio, invasiveness

© Matrosova I. V., Koreneva O. A., 2025
For citation: Matrosova I. V., Koreneva O. A. Some features of the biology of Pacific herring in Corfa Bay (Bering Sea) in 2020, 2021. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 154–160. (in Russ.).
The article was submitted 12.03.2025; approved after reviewing 29.03.2025; accepted for publication 06.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-15

Experimental studies of the mooring thrust of the experimental platform in the small basin of Kaliningrad State Technical University

Aleksandr A. Nedostup
Kaliningrad State Technical University, Kaliningrad, Russia
PhD, Associate Professor, Head of the Department of Commercial Fisheries
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Egor I. Sergeev
Kaliningrad State Technical University, Kaliningrad, Russia
Postgraduate student of the Department of Commercial Fishery
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Pavel V. Nasenkov
Kaliningrad State Technical University, Kaliningrad, Russia
Senior Lecturer of the Department of Commercial Fishery
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Karina V. Konovalova
Kaliningrad State Technical University, Kaliningrad, Russia
Leading Engineer of the laboratories of the Department of Commercial Fishing
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Artur A. Voloshin
Kaliningrad State Technical University, Kaliningrad, Russia
Master's degree student of the Department of Commercial Fishery
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Egor A. Anfilofyev
Kaliningrad State Technical University, Kaliningrad, Russia
Master's degree student of the Department of Commercial Fishery

Kirill V. Afinogenov
Kaliningrad State Technical University, Kaliningrad, Russia
Master's degree student of the Department of Commercial Fishery

Karina A. Terentyeva
Kaliningrad State Technical University, Kaliningrad, Russia
Master's degree student of the Department of Commercial Fishery
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Abstract. The article presents the results of experimental studies of the mooring traction of the pilot platform in the small basin of the FSBEI of HE "KSTU". The pilot platform imitates the hull model of a small fishing vessel. The mooring traction depends primarily on the mechanical power of the shaft, which in turn depends on the dynamic torque and angular velocity of the electric motor shaft. The article discusses the direct connection of the electric motor to the propeller shaft through flexible couplings. When planning experiments, the electric motor, propeller and battery are changed. A three-factor experiment is carried out with the measurement of mooring traction, using a strain gauge and the MIC-200 measuring system.

Keywords: thrust, mooring, electric motor, propeller

Funding: the study was carried out as part of the state assignment on the topic "Development of wireless system of trawl parameters control with elements of artificial intelligence "Autotral"".

© Nedostup A. A., Sergeev E. I., Nasenkov P. V., Konovalova K. V., Voloshin A. A., Anfilofyev E. A., Afinogenov K. V., Terentyeva K. A., 2025
For citation: Nedostup A. A., Sergeev E. I., Nasenkov P. V., Konovalova K. V., Voloshin A. A., Anfilofyev E. A., Afinogenov K. V., Terentyeva K. A. Experimental studies of the mooring thrust of the experimental platform in the small basin of Kaliningrad State Technical University. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 161–174. (in Russ.).
The article was submitted 28.03.2025; approved after reviewing 29.04.2025; accepted for publication 06.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-16

Modeling of the processes of operation of fishing vessels with refrigerated sea water

Evgeny V. Osipov
Far Eastern State Technical Fisheries University, Vladivostok, Russia
PhD in Technical Sciences, Associate Professor, Head of the Department of Industrial Fisheries
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Vladimir E. Valkov
Far Eastern State Technical Fisheries University, Vladivostok, Russia
PhD in Technical Sciences, Associate Professor, Director of the Maritime Institute
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Svetlana V. Sukhorukova
Far Eastern State Technical Fisheries University, Vladivostok, Russia
Senior Lecturer of the Department of Industrial Fisheries
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Abstract. In the work, based on the study of the processes of fishing by tanker vessels, a mathematical model was developed and numerical modeling of two vessels with tanks for fish of 1000 tons and 1700 tons was carried out in the Far Eastern sardine (ivasi) fishery. A relationship was obtained between the accumulations of hydrobionts and the capacity of the trawl bag, which in the ivasi fishery is optimally 300 tons. The same relationship exists with the choice of the productivity of the fish pump, where an additional factor is the size of the tank. Hence, the problem of the maximum possible tank volume of a tanker vessel of 2000 tons in the ivasi fishery was solved, taking into account the maximum time of its storage on the vessel.

Keywords: fish pump, modeling of fishing processes, tanker vessels, aquatic organism accumulations

Аcknowledgement: to the Head of the Laboratory of Commercial Hydroacoustics, Fishing Technologies and Aquaculture Equipment, M. Kuznetsov (VNIRO Federal State Budgetary Scientific Institution) and the laboratory staff for providing updated information on clusters of Far Eastern sardines in their published scientific papers

© Osipov E. V., Valkov V. E., Sukhorukova S. V., 2025
For citation: Osipov E. V., Valkov V. E., Sukhorukova S. V. Modeling of the processes of operation of fishing vessels with refrigerated sea water. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 175–183. (in Russ.).
The article was submitted 28.04.2025; approved after reviewing 06.04.2025; accepted for publication 20.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-17

Comparative characteristics of autumn chum salmon from the Ryazanovka and Barabashevka rivers (Primorsky Krai) for the period 2020–2022

Tatyana S. Pryazhevskaya
Far Eastern State Technical Fisheries University, Vladivostok, Russia
PhD in Biological Sciences, Associate Professor of the Department of Aquatic Bioresources and Aquaculture
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Ivan A. Lutsak
Far Eastern State Technical Fisheries University, Vladivostok, Russia
trainee

Abstract. The article discusses the main biological parameters of chum salmon. Ryazanovka and Barabashevka: size and weight characteristics, age, fertility and gonadal mass in the period from 2020 to 2022. The basis of the spawning herds were four- (3+) and five-year-olds (4+). The modal size gap for producers of both rivers is 60.0-70.0 cm. Indicators of the average length of chum salmon from Riazanovka river was higher than that of the Barabashevka River fish. The average weight of females practically did not differ (3,1 kg), in males they were 3,2 kg (Barabashevka River) and 3,5 kg (Ryazanovka River). The average absolute fertility of female chum salmon from the Riazanovka river was 2,572 ±56 eggs, from the Barabashevka river - 2,835±52 eggs. The data obtained on some of the most important biological characteristics of chum salmon are consistent with the literature information, complement the information about it and can be used to accumulate biostatistical material.

Keywords: autumn chum salmon, Ryazanovka River, Barabashevka River, size composition, mass composition, age composition, fecundity

Аcknowledgement: the authors express their gratitude to the staff of the Ryazanovsky EPRZ and the Barabashevsky LRZ of the Primorsky branch of the Federal State Budgetary Institution "Glavrybvod" for the materials provided

© Pryazhevskaya T. S., Matrosova I. V., Lutsak I. A., 2025
For citation: Pryazhevskaya T. S., Matrosova I. V., Lutsak I. A. Comparative characteristics of autumn chum salmon from the Ryazanovka and Barabashevka rivers for the period 2020–2022. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 184–190. (in Russ.).
The article was submitted 11.03.2025; approved after reviewing 29.03.2025; accepted for publication 06.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-18

Some features of the biology of the chum salmon of the Khor river (Khabarovsk Territory) in 2022, 2024

Marina M. Sergeeva
Far Eastern State Technical Fisheries University, Vladivostok, Russia
Senior Lecturer of the Department of Aquatic Bioresources and Aquaculture
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Abstract. In this paper, the biological parameters of autumn chum salmon of the Khor River (Khabarovsk Krai) were studied based on the data of 2022 and 2024. An analysis of the size and weight characteristics, individual absolute fecundity, and the dynamics of the spawning run was given. It was found that, compared to 2022, in 2024 the size and weight of individuals significantly decreased.

Keywords: autumn chum salmon, Khor River, length, weight, length-weight ratio, age, individual absolute fecundity, sex ratio, stages of gonad maturity

© Sergeeva M. M., 2025
For citation: Sergeeva M. M. Some features of the biology of the chum salmon of the Khor river (Khabarovsk Territory) in 2022, 2024. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 191–197. (in Russ.).
The article was submitted 07.05.2025; approved after reviewing 26.05.2025; accepted for publication 27.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-19

The influence of environmental factors on the vital activity of fish and the safety of fish products

Natalia O. Titova
Institute of Fishery, Tashkent region, Yangiyul province, Uzbekistan
Junior Researcher, Acting Head of Laboratory Fishing in Natural Reservoirs, SPIN-code: 2414-3226, AuthorID: 1061106
ORCID: 0000-0001-8178-4756
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Abstract. The article is devoted to the study of the influence of environmental factors on the vital activity of fish grown in fisheries ponds of the Tashkent region of the Republic of Uzbekistan, and the safety of fish products in industrial fishing and aquaculture. A study of the key hydrochemical and hydrobiological characteristics of fisheries reservoirs that determine the quality of the aquatic environment has been conducted, and the dynamics of zoobenthos biomass, which is an important link in the food chain of cyprinid fish, has been studied. In the course of the conducted research, a relationship was established between the ecological state of reservoirs and the level of productivity of pond farms, reflecting the need to take into account environmental factors in the organization and management of fisheries. Special attention is paid to the influence of parasitic diseases, as well as the effects of biotic and abiotic factors on the vital activity and health of fish, and the final fish products (live fish). It has been experimentally confirmed that a high level of environmental sustainability of the aquatic environment and the introduction of scientifically sound approaches to aquaculture management ensure the successful breeding of healthy fish populations and guarantee high quality and safety of products. The conducted research is relevant for industry specialists involved in industrial fish farming, fish farmers, hydrobiologists, and hydroecologists involved in the protection of aquatic biological resources.

Keywords: environmental factors, aquatic environment, water quality, zoobenthos, productivity of reservoirs, fish diseases, safety of fish products, aquaculture

Аcknowledgements: the author expresses his sincere gratitude to his scientific supervisors: PhD, Senior researcher A.R. Kurbanov and PhD, Associate Professor N.K. Atabayeva for valuable recommendations and support during the preparation of this article. The work was carried out within the framework of the dissertation research of Titova N.O., aimed at obtaining the degree of candidate of philosophical sciences in the specialties 03.00.10 - "Ecology" and 06.02.03 – "Private animal husbandry; Production of animal products". Thesis topic: "Assessment of the impact of factors on the safety of fish products (live fish) produced in fish farms in the Tashkent region".

© Titova N. O., 2025
For citation: Titova N. O. The influence of environmental factors on the vital activity of fish and the safety of fish products. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 198–210. (in Russ.).
The article was submitted 01.05.2025; approved after reviewing 20.05.2025; accepted for publication 20.05.2025.

SHIP POWER PLANTS AND THEIR ELEMENTS (MAIN AND AUXILIARY)

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-20

An accident in the engine room of motor of ship «Sea Champion» resulted in the death of person

Anatoliy N. Sobolenko
Maritime State University named after admiral G. I. Nevelskoy, Vladivostok, Russia
Doctor of Technical Sciences, Professor of the Department of Marine Internal Combustion Engines
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Sergey A. Ogay
Maritime State University named after admiral G. I. Nevelskoy, Vladivostok, Russia
Doctor of Technical Sciences, Associate Professor of the Department of Theory and Design of Vessels
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Abstract. There was a fire in the fuel that was getting on the hot parts of the main engine. The fuel was getting in during engine operation through a broken fuel supply hose to high-pressure fuel pump. There were sharp pressure pulsations that were not smoothed out by air damper in the system, since it was not filled with air. The fuel supply hose to high-pressure fuel pump had mechanical damage due to blow from a sharp object. During the diesel operation, the hose operation was not closely monitored. The system used fuel oil heated by thermal oil to a temperature of (110 ÷ 112) ˚C. The flash point of the fuel is 110 ˚C. Under conditions of sharp fuel pressure pulsations and high temperatures, further destruction of the fuel hose occurred in the damage area and fuel began to flow out onto the hot diesel parts and spontaneously ignited. Externally, it looked as if the entire right side of the diesel was burning. Immediately after the fire, the fuel supply was shut off, engine room was sealed and the carbon dioxide volumetric extinguishing system was activated. The process of stopping the fire is not fast and the consequence of the fire was the burning of entire right side of diesel in the area of the fuel injection pumps. The supply of carbon dioxide to the engine room was effective, but importunely, led to the death of person.

Keywords: fire in the engine room, man killed, destruction of metal braid, fuel getting on hot parts, fuel ignition, vibration, hydraulic shocks, carbon dioxide extinguishing

© Sobolenko A. N., Ogay S. A., 2025
For citation: Sobolenko A. N., Ogay S. A. An accident in the engine room of motor of ship «Sea Champion» resulted in the death of person. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2): 211–216. (in Russ.).
The article was submitted 24.03.2025; approved after reviewing 15.04.2025; accepted for publication 06.05.2025.

Original article
DOI: doi.org/10.48612/dalrybvtuz/2025-72-21

Application of modern technologies in recycling plants of field vessels

Sergei V. Chekhranov
Far Eastern State Technical Fisheries University, Vladivostok, Russia
Doctor of Technical Sciences, Professor of Department of Ship Power Plants
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Abstract. The problems of recycling secondary energy resources on ships of the navy are becoming more urgent every year. And this is due not only to the need to increase the economic efficiency of ships, but also to increase the requirements for environmental safety. The modern approach to the utilization of secondary energy resources of ship power plants considers the need to use such utization systems, in which not only mechanical and thermal energy is generated, but also cold. This approach is especially relevant for fishing vessels. Fresh caught fish needs to be frozen and stored in the holds until the ship arrives at the port. A significant part of the energy of the ship's electric power station is spent on ensuring the operation of the ship's refrigeration units. The analysis of electricity costs for cold production on the main types of fishing vessels showed that the most electricity is spent on big freezing fishing trawlers and medium fishing trawlers. Therefore, it is recommended to introduce systems for the utilization of secondary energy resources with the possibility of generating cold, which will make it possible to replace part of the standard refrigerated tires on the ship.

Keywords: secondary energy resources, recycling system, refrigeration unit, cold generation, fishing vessel, fish products

© Chekhranov S. V., 2025
For citation: Chekhranov S. V. Application of modern technologies in recycling plants of field vessels. Scientific Journal of the Far Eastern State Technical Fisheries University. 2025; 72(2). 217–223. (In Russ.).
The article was submitted 12.05.2025; approved after reviewing 23.05.2025; accepted for publication 10.06.2025.