Characteristics of fish cuttles with addition of vegetable components

In the modern fish processing industry, the issue of the prospects for the production of fish semifinished products with the use of plant supplements that contribute to the prevention of possible functional disorders in the human body and related diseases is being considered. The objective was to study the effect ofpine nuts flour on the quality and nutritional value offish cutlets. When tasting, no negative effect ofpine nuts flour at 5.0; 7.0; 10.0% on consumer properties offish cutlets was detected. Substitution of 10.0% of cod meat in the cutlets' recipe for the studied plant raw materials contributed to: an increase in the content of soluble and non-soluble dietary fiber by 42.7 times, lipids-2.2 times, manganese - 6.1 times, copper - 2 times, magnesium - 1.6 times, zinc - 69%, iron - 48.6%, phosphorus - 28.7%, calcium - 14.5% against the background of increased ash content- by 11, 9% and decrease of cutlets' humidity by 4.5%. The protein content in the test samples corresponded to the production level of the basic formula. The microbiological safety of the experimental samples was within the limits established by the requirements of TR CU 021/2011. The proposed modification of the nutritional value offish cutlets allows us to consider them as promising functional food products.