Regulating the functional and technological properties of mince dinghies by applying structural additives

The basic information about the possibility of regulating the functional and technological properties of forcemeat systems from skinny ocean fish using fat-containing products, flavoring additives, structure-forming agents and functional food supplements is presented. This mutual addition of the recipe with various components allows you to create a combined special-purpose mincemeat and products based on it that best meet the needs of the body for nutritional and biological value. The purpose of the research is to regulate the functional and technological properties of forcemeat systems from skinny ocean fish using functional supplements. The objects of study in regulating the functional and technological properties of minced systems were pollock, cod, wheat bread from premium flour, butter extract of dried mushrooms, Provencal mayonnaise and Mobi-Lux Universal as a dietary supplement. Oil extracts of plant materials made it possible to stabilize the functional and technological properties of the raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product...