The research of the influence of food fibers on relative biological value of fish-growing cutlets

The research objective was to establish the influence of food fibers to vegetable component of developed fish-growing cutlets on their relative biological value. The object of research were developed fish-growing cutlets at which modeling minced composition was used consisting of Pollock, salted herring, with mechanical damage, root crops (beets and carrots) and seaweed (Japanese kelp). The justification for the choice of the main raw material was that Pollock was a high-protein fish were very popular with the consumer. The use of low-salted herring with mechanical damage, with an additional reduction in raw material costs, also contribute to the enrichment of fish-and vegetables cutlets with useful microflora and its derivatives formed in fish during salting. The main role in the process of maturation of salted fish belongs to heteroenzymatic lactic streptococci and bacteria of the Lactobacillaceae family, in view of the ability of these bacteria to produce acids, bacteriocins and antibiotics, which are catalysts for the intensification of the work of tissue enzymes of raw materials involved in the maturation of fish...