Influence of fat content in fish raw materials on quality indicators of fish and vegetable products

The article presents data on studying the influence of fat content in fish raw materials organoleptic parameters and vegetable products (snacks) their nutritional value. These are interest to devel-opers new types (snacks). During research, following stages have been highlighted: determining chemical composition materials, evaluation finished products, assessment value product. For preparation (snacks), tilapia minced meat with 1.5% silver carp 7.4% were used. Carrots beets used as additional ingredients enriching product vitamins, macro- microelements, dietary fibers giving it a pleasant color. Corn flour Poltava groats also nutrients elasticity mass process mixing molding. To assess characteristics product, 5-point scale was developed taste profilogram built. As result found that (snack) from has specific flavor, but higher crispness shiny surface. And actually no is less crunchy pale beetroot more saturated color than carrots. energy containing 40% tilapia.