Determination of qualitative indicators of fish perch families and their characteristic

The article presents the results of microbiological, physical and chemical studies and safety quality of tad perch fish families. Analysis of experimental data shows that the protein of perch and zander meat contains aepoiculr the limiting amino acid tryptophan and methionine. At the same time, high concentrations of lysin and leucine were detected in zander meat, and valine, leucine and lysine were detected in perch meat. In the lipids of perch and zander meat, monounsaturated fatty acids prevail 57.79% and 48.51% of the total fatty acids, which proves the ideal approach to healthy and dietary nutrition, which is a light and nutritious food.