Paddlefish is a promising source of raw materials for the development of the domestic market of fish products

Currently, the production of fish products from pond fish in Russia is growing. In the process of processing fish, by-products of cutting are formed: liver, yastki, skins, cheshchuya, etc. The purpose of the work is to evaluate the complex of properties of the oarfish as a source of food systems that allow for the progressive development of the domestic market. The object of the study was the products of cutting paddlefish. Generally accepted methods of studying the properties of fish raw materials were used in the work. When studying the mass-metric indicators of oarfish cutting products, it was revealed that the mass fraction of the liver is 18.4% and can be used in the technology of semi-finished products, pates and canned food. The results of studying the chemical composition of the liver of the oarfish showed that it is rich in fat (18.9±2.15 %). A comparative analysis of the results of the conducted studies showed that there is more manganese, copper and iron in the liver of the oarfish than in meat. But the liver is inferior to meat in terms of zinc content of 6.6 ± 2.34 mg/kg versus 7.5 ± 1.59 mg / kg. Thus, the level of copper is 4.6 times, manganese is 15.3 times and iron is 4 times higher than in paddlefish meat. Indicators of the biological value of the studied pond fish confirm the prospects of their use as an alternative raw material source for the production of a diverse range of fish products. The results of studies of the fatty acid composition show that, according to the fat content of fish in inland reservoirs, they do not belong to products of high biological value, which is compensated by a high protein content. However, this characteristic can be significantly improved by designing recipes for various culinary products based on them. At the same time, as a positive fact, it should be noted the presence in the fillet of carp, silver carp and oarfish of essential nutrition factors ?-linolenic acid (? 6), as well as the presence of polyunsaturated fatty acids.