Proecting of functional structure of fish product

Abstract

Abstract The article touches upon the issue of the increasing way of fish products nutrition, the provision of a normal course of exchange processes in an organism and fish production with various micronutrients additives. Fish products enrich a compounding with proteins, vitamins and mineral substances, and also significantly reduce caloric content. Compounding creation is to partly replace a white bread by bran linen and replace the water by turnip adding. This allows enriching the product with food fibers, micro and macrocells and vitamins. The bran linen samples (10, 20 and 30 %) were investigated for optimum present of vegetable raw materials determination. The samples were made to determinate the optimum functional and organoleptic characteristics of semi-finished products. Prepared experimental samples of combined fish cutlets with vegetable raw materials addition and control sample “fish cutlets” were tested for quality according to physical-chemical and organoleptic indices. That indicates their biological value and quality. Content investigation of such extremely scarce amino acids as a lysine, methionine and tryptophane shows that the fish cutlets «Selyanochka» exceeds a control sample only on amino acid of a lysine of 26.7%, and on the others showed an equal quantity. The same situation is with the content of the amino acids influencing growth process and development (a leucine, an isoleucine and threonine) for 7.7%; 33.3% and 42.8% respectively in comparison with control. The new type of cutlets with functional ingredients has a number of useful properties for a human body and can be recommended for preventive foods.