Abstract
The article presents results of a study on establishing the shelf life of the first cream-soup from northern blue whiting enriched with amaranth and haddock flour as additional sources of macro- and micronutrients. According to the results of organoleptic, microbiological and chemical studies, it was found out that the developed cream soup, frozen in the “shock” freezing apparatus, retained excellent quality during long– term freezing storage, what allowed to establish a scientifically based shelf life of the product equal to 120 days. Based on the obtained results, a normative documentation for this type of product was developed.
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