The influence of dietary supplements on the consumer properties of functional minced fish

Abstract

The article presents the basic information about the functional properties of enriched minced fish, developed on the basis of a combination of animal products with cereal powders in a specialized product. Such mutual addition of various components to the formulation allows creating a model functional minced fish and minced fish-based products, which best meet the needs of the body in terms of nutritional and biological value. Food products with functional properties are in demand by the consumer, and their study is relevant. The purpose of scientific research has been the development of technology and formulations of minced fish products with dietary supplements. The objects of study for obtaining model minced fish were pollock, onion, eggs, milk or water, and as a dietary supplement such powdered products as flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill. Butter was used as a plasticizing additive and flavoring substances. The use of additives of plant origin makes it possible to stabilize the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.