Abstract
The paper shows the possibility of enriching various food products with polyunsaturated fat acids of the ω-3 group (ω-3 PUFA). A method is proposed for using a microwave-treated cod liver as the basis for a number of products, including culinary ones. Cod liver oil separated during microwave treatment is also used as a source of ω-3 PUFA. The series of products includes culinary products: salad and zrazy, as well as meat and fish sausages produced without the use of sodium nitrite as a color stabilizer. The results of experimental studies in the development of technology and the selection of the optimal composition of various products with a microwave treated cod liver (salad and zrazy, meat and fish sausages) are presented. It was found that fish oil separated during microwave treatment of cod liver can be used as an oxidizing baking improver, and glutathione from yeast - as a reducing agent. According to the results of the experiments, the most acceptable food formulations were selected.
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