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Nutritional and biological value and the dietary lipid indices are determined for 2 recipes of pate canned food from japanese sardine Sardinops melanostictus (sardine-iwashi). The first recipe uses the fish and vegetable raw materials, but the second one includes additionally vegetable oil used for sautéing of the vegetables. The content of proteins in both products was 13.7–15.5 %, fat content — 14.3–17.4 %, carbohydrates — 4.6–4.8 %. The proteins were completed and balanced in terms of amino acid composition. The lipids were represented mainly by triacylglycerides, the portion of phospholipids was 6.0–6.4 %. Among fatty acids of the lipids, the most numerous group was PUFAs (38.8 % of the total amount of fatty acids for the 1st recipe, 41.3 % — for the 2nd recipe). The PUFAs amount in 100 g of canned food was 5.86 and 7.05 g, respectively. The content of omega-3 and omega-6 PUFA was 25.2 % and 9.9 % of the total number of fatty acids for the 1st recipe and 18.6 % and 20.5 % for the 2nd recipe. Among PUFAs, eicosapentaenoic acid (20:5 n-3) dominated in the pate of the 1st recipe (14.2 %) but linoleic acid (18:2 n-6) dominated for the 2nd one (19.6 %). The sum of eicosapentaenoic and docosahexaenoic acids was 19.0 % of total fatty acids or 3.14 g/100 g of the pate for the 1st recipe but 14.1 % or 2.40 g/100 g for the 2nd recipe. The dietary indices (or health lipid indices) were determined as the ratio of certain saturated and unsaturated fatty acids in the product. The indices of atherogenic- ity and thrombogenicity were 0.59 and 0.24 for the 1st recipe and 0.41 and 0.24 for the 2nd recipe, respectively. The hypocholesterolemic index was evaluated as 2.26 and 3.49 for the 1st and 2nd recipes, respectively. Low values of atherogenicity and thrombogenicity and high value of hypocholesterolemic index provide positive effect of the lipid profile on cholesterol metabolism and rate of thrombosis in the human blood vessels.

Safety indices, size-weight structure, and chemical composition of the muscle tissue and liver are determined for a small-sized shark species as spurdog Squalus boretzi caught with longline in the area of Imperial Ridge seamounts (North-West Pacific). The highest catch was recorded on Koko Rise at the depth of 700 m. The sharks had the body length from 55 to 94 cm and the weight of 830–4540 g. Content of proteins and lipids in the muscle tissue (24.8 % and 0.8 %, respectively) of spurdog corresponds to low-calorie high-protein fish. The proteins contain all the essential amino acids in the ratio close to an «ideal protein». The lipids are presented by mainly phospholipids (57 % of total amount). The portion of polyunsaturated fatty acids in the lipids is 46.6 %, including 36.9 % of omega-3 fatty acids. The sum of biologically significant fatty acids (eicosapentaenoic and docosahexaenoic) reaches 34.7 %. The shark liver contains about 83 % of lipids, mostly monounsaturated fatty acids (53 % of total lipid amount) and 20.6 % of PUFA. The amount of biologically significant fatty acids (EPA + DHA) in the liver is about 10.5 %. In terms of hygienic and microbiological parameters, the muscle tissue of Squalus boretzi meets the requirements of Euro-Asian Union (№ 040/2016) and Customs Union (№ 021/2011). However, a heightened content of mercury is found in the liver of spurdog that makes difficult to use this source of valuable lipids.

Results of studies on technology of natural canned meat of ringed seal (akiba) are presented. The frozen seal meat was used for canning without subcutaneous fat that was removed after slaughter. Protein content in the muscle tissue was 22.50 ± 0.71 %, fat content — 8.20 ± 0.20 %, minerals — 1.20 ± 0.10 %, its energy value was 167.4 ± 5.6 kcal/100 g. After defrosting, pieces of the seal meat were kept in fresh water at temperature of 15–18 oC for 2 to 3 hours, then onion and flavorings were added. The spiced meet was packed to cans № 6 and sterilized under temperature of 120 oC. The finished canned food had a meaty taste and smell, without extraneous smacks and smells. The broth was transparent with brown tint and small amount of suspended protein substances. Protein content in the finished canned food was 17.0 %, fat content 7.0 %, protein composition was close to the standard protein by amount and ratio of essential amino acids. Monounsaturated fatty acids dominated in lipids of the canned food (58.08 % of total lipids), mainly oleic (18:1 n-9) and palmitooleic (16:1 n-7) acids; portion of polyunsaturated fatty acids was 22.17 %, including omega-3 fatty acids (18.56 % of PUFA). High content of iron (6.6 mg/100 g), zinc (2.3 mg/100 g) and selenium (80 μg/100 g) was detected in the canned food that partially or completely maintained daily requirements of human body for these elements.

Antimora microlepis is considered as a new object of deep-water fishery. Its body length in the catches of 2018 was 40–80 cm, on average 56 cm, weight — 570–5670 g, on average 2170 g. Water content of its meat was 81.6 % that is similar to the meat of cod (82.1 %) but lower than the water content for other deep-water fish species. The muscle tissue of А. microlepis is lowcalorie and distinguished by medium protein content (17.1 %) and low fat content (0.4 %). The proteins have standard number and ratio of essential amino acids, the index of ECB is 114.8 %. Among fatty acids of the meat lipids, PUFAs dominate (49.4 %), mainly omega-3 family, but their content does not exceed 0.2 g per 100 g of meat because of low fat content. The meat of A. microlepis could be a source of sodium and copper, these metals content in 100 g of muscle tissue satisfies the daily needs of human body by 14.1 % and 18.0 %, respectively. Because of high protein content and low fat content, the meat of A. microlepis can be considered as a dietary fish raw material for both general and specialized products.

Composition of fatty acids of lipids in muscle tissue of chub mackerel is determined, in dependence on its body size. For the small-sized mackerel (< 20 cm), the lipids content is evaluated as 8.5 ± 0.5 % of the body weight, whereas for the large-sized fish (> 20 cm) it is 23.2 ± 1.2 %. The lipids of mackerel are distinguished by high portion of phospholipids that reaches 14.9 % for the small-sized fish and 8.4 % for the large-sized fish. The portion of unsaturated fatty acids is 74.5 % for the small-sized fish and 77.5 % for the large-sized fish. The portions of monounsaturated and polyunsatuarted fatty acids are 34.5 % and 36.2 % for the small-sized fish and 37.9 % and 36.6 % for the large-sized fish, respectively. The main part of the polyunsaturated fatty acids (85.0–86.2 %) is represented by the fatty acids of family n-3, among which docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids dominate; stiоridovoic fatty acid of this family (18:4 n-3) is presented, as well, that is essential for a human organism functioning. High biological value is determined for the lipids of chub mackerel, taking into account their chemical composition. Daily demands of an adult human body for these valuable unsatuarated fatty acids could be satisfied with 100 g of meat of chub mackerel, irrespectively on its size.