Abstract
The technology of phosphate-calcium food additive production from fish bone tissue has been developed. Includes the stages of cooking of bone raw materials, separation of muscle tissue cuts, and processing at 700-750 °C. Its nutritional value was assessed; the organoleptic indicators and chemical composition of the resulting food additive were studied; its microelement composition was determined. The product can be considered to be a functional ingredient of food products. The use of the food additive in the composition of food products increases the content of phosphorus and calcium, thereby enriching their mineral composition.
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