Design of the formulation composition and technology of finely ground fish semi-preserves with immunomodulatory properties

Abstract

The paper presents research data substantiating the relevance of the development of ready-to-eat food products in the form of finely ground semi-canned fish containing components with immunomodulatory properties, namely fat-soluble vitamins A and D, polyunsaturated acids of the omega -3.6 group, copper (Cu) and the prebiotic inulin. Due to mathematical modeling, optimal recipe compositions have been designed and a technology for this type of product has been developed. Studies of quality indicators of the developed finished product made it possible to establish its high nutritional value, in particular, its biological value: semi-canned food contains fat-soluble vitamins A (from 386.50 to 443.31 μg/100 g) and D (from 10.39 to 12.96 μg/100 g), polyunsaturated fatty acids of the omega -3.6 group (ω-3/ω-6 - from 1.02/0.08 g to 1.35/0.23 g), an essential trace element copper (Cu - 0.86-1.21 mg/100 g), as well as dietary fiber, in In particular, inulin (3.12-3.49, the amount of which will satisfy the daily physiological need above 15%, which allows us to say about the enrichment of these minor macro- and micronutrients and recommend it as a natural functional food with immunomodulatory properties.