The use of seafood in order to improve the nutritional value of fish dishes

Article is devoted to the problem of improving the nutritional value of fish dishes, in particular - fish burgers from walleye. The author considers the problem of iodine deficiency in Russia and the reasons which led to the need for fish dishes with high nutritional value. Analyzed the chemical composition of squids (the source of unsaturated fatty acids some vitamins, minerals), compared with the chemical composition of walleye. Presented and analyzed the results of physico-chemical parameters of the control sample walleye chops and prototypes prepared instead of squid, walleye in the amount of 30 % (sample 1), 40 % (sample 2), 50 % (sample 3) and 60 % (sample 4). Water retention capacity of walleye and squid determined in accordance with GOST 7836-85, the results are presented and analyzed. The dependence of the moisture content of the samples studied chops on the content of meat squid. The experimental results are presented in tabular form. An explanation of the studied samples increases humidity. Was experimentally established the amount of fat and ash in the samples of cutlets. The results of the physical parameters of the samples cutlets presented in tabular form, an analysis. Analyzed the organoleptic characteristics of fish cutlets (control sample and cooked with partial replacement of fish meat on meat squid). It was found that the best organoleptic characteristics in samples prepared with 50 percent additive squid meat. Was analyzed the nutritional value of the control samples. Proved the effectiveness of replacement component walleye on component squid in cutlets.