Possibility of using fish raw materials of Volga-Caspian basin in production gerodietetic fish and diary product

Studies have been carried out to establish the possibility of using fish raw materials Volga-Caspian basin in preparing combined curds for gerodietic nutrition order enrich it with meat protein containing essential amino acids and mineral substances necessary elderly. Defining mass structure pikeperch revealed that its muscular tissue makes 44.5-45.1%. By content (18.0-19.0%) pike-perch belongs fishes, by fat (1,1%) - low-fat energy value muscle amounting 78.65 kcal/100 g. There developed recipes milk-fish curd meat: “Milk-fish Cottage Cheese”, Cheese Probiotic Additive”. The manufactured experimental samples milk meet requirements GOST 31453-2017 their organoleptic physico-chemical parameters. addition blanched minced helps increase finished products 1.5-2.0%. proposed method allows obtain higher at lower content, which provides use functional has high sensory characteristics, since doesn't an obviously perceptible fishy smell or a sour taste. It corresponds natural appearance. Reducing duration technological process possible produce product better microbiological characteristics shortest time shelf life increases up five days.