Open AccessDevelopment of pasty food products based on muscle tissues of giant grenadier and horse mackerel
Author(s) -
Tatiana A. Ignatova,
Т. В. Родина,
Н. Г. Строкова,
Н. В. Семикова
Publication year - 2020
Publication title -
trudy vniro
Language(s) - English
Resource type - Journals
ISSN - 2307-3497
DOI - 10.36038/2307-3497-2020-179-164-186
Subject(s) - horse mackerel , malnutrition , functional food , medicine , business , microbiology and biotechnology , food science , biology , fish <actinopterygii> , fishery , pathology
Malnutrition problems are acute in all countries and are common to all socio-economic groups. Improper nutrition is the cause of cardiovascular diseases, diabetes, gout, osteoporosis, obesity and other non-infectious (nutritional) diseases. Aquatic bioresources, especially underutilized fishing objects, are sources of a number of irreplaceable nutrients, which makes them useful for creating functional and specialized foods. So stuffing on the basis of muscle tissue makrouruz and mackerel is a promising raw material for the production of pasty food products. Based on regulatory documents and methodological recommendations in the field of specialized, functional and therapeutic nutrition, a scientifically-based selection of functional food ingredients was carried out to create a pasty food product — pate. As a result of the simulation, seven formulations of pâtés were developed on the basis of the minced meat of makruirs and scad. Developed pates for a number of indicators correspond to the products recommended as therapeutic nutrition in hospitals.