| Issue |
BIO Web Conf.
Volume 30, 2021
II International Symposium “Innovations in Life Sciences” (ILS 2020)
|
|
|---|---|---|
| Article Number | 01009 | |
| Number of page(s) | 4 | |
| Section | Innovations in Food Industry Technology | |
| DOI | https://doi.org/10.1051/bioconf/20213001009 | |
| Published online | 22 April 2021 | |
Recipe modeling and the study of the chemical composition of functional fish culinary products
1
All-Russian Research Institute, Fisheries and Oceanography, Moscow, Russia
2
Belgorod State National Research University, Belgorod, Russia
* Corresponding author: korotkikh@bsu.edu.ru
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.
© The Authors, published by EDP Sciences, 2021
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