Designing of specialized fish food products with a reduced content of nitrogen extractives

The authors consider the possibility of using low-value pelagic fish species in diet people with restrictions on consumption nitrogenous extractive substances including nucleic acids which are sources purine base metabolism. objects study were chopped mackerel fillets from boiled and raw fish, quick-frozen minced horse industrial processing a form. studies carried out accordance experimental plan duration heat treatment temperature cooking medium variable factors. technology combined masses addition functional plant components has been proposed. It established that dynamics dry matter losses is determined by cooking. In terms organoleptic characteristics meat significantly inferior to pre-boiled fillets. When comparing data for frozen freshly prepared mince mackerel, it found loss industrially 4.6-13.1 % higher ( T = 82 ± 2 98 °C), absolutely 11.3-5.8 %, mass - 8.4-14.6 %. content total amount 11.1 lower than meat. Obviously, process preparing products specialized purposes, preventive nutrition, preferable use