Functional fish products with jerusalem artichoke

The article provides basic information about the functional properties of fish culinary products developed on basis freshly frozen pollock with additives vegetable powders: jerusalem artichoke powder, basil, tomato, paprika, dill, and onion carrot were used as raw materials. influence duration heat treatment from cutlet mass sensory characteristics, value moisture-retaining ability, size particles crushed muscle tissue model samples minced meat is considered. Rational parameters have been established. a additive Jerusalem technological characteristics systems has studied. safety indicators finished prepared heat-treated materials addition flavoring are investigated. This determines main task research relevant promising. purpose development new specialized to obtain enriched compositions for manufacture high-quality in an industrial way. presents data optimization ingredient composition products, taking into account storage conditions. list ingredients immunomodulatory antioxidant possibility their use preparation rational nutrition scientifically substantiated. Optimization was carried out using modern programs that provide mathematical modeling product formulations realized range parameter changes. qualitative quantitative prescription modeled accordance sanitary norms requirements SanPiN 2.3/2.4.3590–20 food population.