The development of fish minced semi balanced fatty acid composition

Based on the chemical composition of food products the sources of polyunsaturated fatty acids with optimal are analyzed. According to the principles of healthy eating diets and create products designed functional orientation of plant complexes injected into fish chopped semi-products (cutlets) in order to obtain a balanced fatty acid composition of the product. The investigations of functional and technological properties of fish-plant systems are made, as well as the organoleptic assessment of finished products.