Abstract
The research results on the development of fishmeal products technology with the introduction of brown Fucus distichus as well as a broth prepared from chum salmon dressing waste as structure-regulating, flavoring and enriching components are presented in the article. The study results of Fucus algae introduction influence on limiting shear stress, stickiness and water-holding capacity of minced fish and the effect results of replacing water with broth in the dough recipe are presented. It is shown that the introduction of these additives has a positive effect on the rheological properties of fishmeal products, increasing the strength of minced meat, reducing moisture losses during heat treatment, increasing the dough elasticity for dumpling production. The technological scheme of production, including operations for the introduction of algae and fish broth, is given.
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