Recipe modeling and the study of the chemical composition of functional fish culinary products

Olga Kutina,Irina Korotkyh,I Spichak,O Lebedeva

doi:10.1051/bioconf/20213001009

Abstract

The biochemical composition of the new fish culinary product is considered. The results make it possible to attribute the product to functional products. Compositions with a given set of nutritional value indicators were simulated by optimizing multicomponent formulations. Products are characterized by preset properties: functionality, balance of amino acid, mineral and vitamin compositions, high organoleptic characteristics due to the inclusion of original plant materials (spinach, green peas, cauliflower, eggplant, etc.) and individual methods for their preliminary preparation. The technology and the recipe are protected by a patent [1], technical standards [2], have been tested in production conditions. Product samples participated in the nomination “Innovative Product” at the international exhibition of food products, beverages and raw materials for their production PRODEXPO in 2015-2018. Development “Fish loaf” received a silver medal in 2015.

Highlights

“Fundamentals of state power of the Russian Federation for the period up to 2020” [3], “Fundamentals of state power of the Russian Federation in the field of healthy nutrition for the period up to 2020” [4], “Doctrine of food security of the Russian Federation” [5], “Strategy improving the quality of food products in the Russian Federation until 2030"
All of these documents address issues related to the creation of conditions that ensure the satisfaction of the needs of various population groups for healthy nutrition in accordance with the requirements of medical science, as well as taking into account established traditions, habits and economic conditions
Data were selected that are characterized by the highest rates of desirability function (DF), which reflects the degree of balance of amino acids in product proteins

Summary

Introduction

“Fundamentals of state power of the Russian Federation for the period up to 2020” [3], “Fundamentals of state power of the Russian Federation in the field of healthy nutrition for the period up to 2020” [4], “Doctrine of food security of the Russian Federation” [5], “Strategy improving the quality of food products in the Russian Federation until 2030" (approved by Order of the Government of the Russian Federation of June 29, 2016 No 1364-p) [7] and the Action Plan for the implementation of the Strategy for improving the quality of food in the Russian Federation until 2030 (approved by Order of the Government of the Russian Federation of April 19, 2017 No 738 -p) [8]. In order to expand the range of fish products, for the systematic use in the composition of food rations by all age groups of a healthy population, taking into account the rational use of fish raw materials and scientifically based nutritional standards, innovative products have been developed.

Results

Conclusion