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RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH

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Kuprina E. E., Kiprushkina E. I., Shestopalova I. A., Yakkola A. N., Manuylov A. N., Odegova N. V., Shcherbakova E. E., Mushits A. I.

Progress on Chemistry and Application of Chitin and its Derivatives

2018

vol. 23

114 - 119

The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.

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1 Progress on Chemistry and Application of Chitin and its Derivatives

1 2018

1 Kiprushkina E. I.

1 Kuprina E. E.

1 Manuylov A. N.

1 Mushits A. I.

1 Odegova N. V.

1 Shcherbakova E. E.

1 Shestopalova I. A.

1 Yakkola A. N.

Search results

RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH