Pond fishes in the improvement of the structure of population’s nutrition: hygienic aspects

Abstract

Potential opportunities of fishery resources of internal reservoirs of the country are estimated at 5 million tons that creates prerequisites for the increase in rates of the development of the branch, and, therefore, volumes of the food resources related with the improvement of structure ofpopulation’s nutrition. It should be noted that when processing fish raw materials it is necessary to seek for the achievement of the highest customer value. It is provided with the high quality, goodness, commodity-food indices, food, biological and physiological properties. The goodness is estimated by sanitary and hygienic indices and provides the harmlessness of production for a human body. In the course of own pilot studies fish of internal reservoirs was established to be an excellent source offull-fledged protein, fat and extractive substances which act as the most important factor of the food determining the health of the population. In terms of a mass fraction of protein the meat of pond fishes comes up to the meat of warm-blooded animals. The assessment of a ratio of amino acids in comparison with a standard of FAO shows that in a human body amino acids of proteins of pondfishes are capable to be digested at the level of 60% (U = 0,48-0,73). The content of fat depends on a species offishes and fluctuates from 0,5 to 9,0% (in some cases can reach 30% - in catfish). Accessibility offish fats is very high and amounted for 96-97% at metabolism coefficient as 0,34-0,19. At room temperature cod-liver oil has a liquid consistence and contains more than 80% of unsaturated fatty acids that provides their high accessibility. Muscular tissue offishes contains a full set of vitamins that confirms the high nutrition and biological value offishes. Expansion of the range of fish products in industrial scale will considerably reduce the present deficiency of animal protein in a food ration of the population, will raise a share of useful fats at enrichment by vitamins. The purposeful use in many respects will provide hygienic and physiological norms in nutrition, will create conditions for of the development of the foodstuff and diets correcting and supporting the health of the human.