| Issue |
BIO Web Conf.
Volume 95, 2024
III International Conference on Current Issues of Breeding, Technology and Processing of Agricultural Crops and Environment (CIBTA-III-2024)
|
|
|---|---|---|
| Article Number | 01044 | |
| Number of page(s) | 8 | |
| Section | Issues of Sustainable Development of Agriculture | |
| DOI | https://doi.org/10.1051/bioconf/20249501044 | |
| Published online | 27 March 2024 | |
Improving and determining the nutritional technology of minor fish products
Samarkand State University of Veterinary Medicine, Livestock and Biotechnologies, Samarkand, Uzbekistan
* Corresponding author: ishniyazova04@gmail.com
The work provides basic information about the functional properties of fish culinary products developed on the basis of fresh pike perch and catfish with the addition of powders of plant origin: Jerusalem artichoke flour. Suggestions and recommendations are given for determining the nutritional value of minced fish products by improving the technology for preparing fish cutlets. The effect of herbal supplements from Jerusalem artichoke on the functional and technological characteristics of minced fish cutlets. The nutritional value, amino acid composition of finished products prepared on the basis of fish raw materials with the addition of Jerusalem artichoke powder, flavoring additives and vegetable raw materials were studied. Developments have been developed to introduce new specialized dietary products enriched with high-quality natural food additives. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized fish culinary products for rational and specialized nutrition are substantiated.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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