Оптимизация жирнокислотного состава рыбных фаршей из объектов аквакультуры

Abstract

The article analyzes the optimal ratio of saturated, monounsaturated and polyunsaturated fatty acids in food, which plays a significant role in serving the physiological needs of the human body. The ratio of polyunsaturated fatty acids (omega-3 and omega-6 groups) is considered the most significant for the human body. Essential polyunsaturated fatty acids are not synthesized in the human body, but are sufficiently found in fish, especially in sea fish leading an active lifestyle. The fatty acid composition of various aquaculture objects, freshwater and sea fish species is analyzed. There has been carried out modeling of minced fish recipes based on the biomedical requirements and the functional and technological properties of the raw materials used. To optimize the fatty acid composition of minced fish in accordance with the physiological needs of humans, it has been proposed to mix different types of fish meat: sea and river fish, aquaculture objects. Pacific herring, Caspian sprat, cod (sea fish species), pike perch, pike, crucian carp (river fish species), silver carp, clari catfish, and Nile tilapia (aquaculture objects) were used as raw materials in developing recipes for the combined minced fish. Fatty acid composition of the finished product was optimized by mathematical modeling of the recipe mixture of minced meat of various fish species and based on the analysis of the ratio of saturated, monounsaturated and polyunsaturated fatty acids in the meat of the studied fish species. Two recipes, which include Pacific herring, cod, crucian carp, and Nile tilapia (recipe No. 5), as well as Pacific herring, cod, pike, and clari catfish (recipe No. 6), most fully meet the specified requirements.