DEVELOPMENT OF NEW TYPES OF MEAT AND FISH SEMI-FINISHED PRODUCTS OF HERODIETIC NUTRITION

Abstract

Health is a unique value of humanity, especially in the global era of the COVID-19 pandemic, so improving the health of the population is the main task of a society that strives for prosperity and sustainable development. The food industry is critical to humanity and the planet. The question of the expediency of a balanced diet to ensure the quality and prolong the duration of socially active life is becoming increasingly important in almost all countries of the world. The creation of new food is due to many factors: global climate change, leading to certain problems in crop and livestock, the general deterioration of human health associated with new technologies for growing, processing and production of food, which is a prerequisite for inventing preventive or curative food and beverages. The meat industry, as the most important branch of the national economy, provides the country’s population with one of the main sources of protein. With its multi-vector development, one of the important directions is the production of frozen products, including meat and meat-containing cut semi-finished products. Despite the unstable economic situation in the country and low purchasing power of the population, especially the elderly, among the main factors shaping the dynamics of this segment is the deepening of intersectoral cooperation, namely in the meat industry – expanding the range of frozen semi-finished products. Given the above, a timely and promising direction is the development of recipes and improving the technology of production of meat and fish semi-finished products using meat (turkey fillet), fish (hake), vegetable raw materials and blends of oils (high oleic sunflower and grape seed oils). According to the results of research, recipes were developed and the nutritional value of the new product was calculated.