ВИКОРИСТАННЯ ВТОРИННИХ РИБНИХ РЕСУРСІВ З РИБ ВНУТРІШНІХ ВОДОЙМ ПРИ РОЗРОБЦІ ТЕХНОЛОГІЇ ГЕЛЕПОДІБНИХ ЗАЛИВОК.

The problem of preserving the health of the population of Ukraine is currently closely related to the need for production and scientific justification for the development of well balanced foods for general and special purposes, so special attention is paid to the development and implementation of food technologies of high quality, safety based on complex use of fish raw materials. Domestic scientists have formulated the theoretical foundations of resource-saving technologies, taking into account the basic principles of functional nutrition. One of the current topics in this area is the improvement and development of consumer food technology, a special place among which is canned food. In this regard, there is a tendency to increase the production of canned food in gel-like fillings, it is also important to expand their range, increase nutritional and biological value, create technologies and recipes for products that meet the requirements of functional nutrition. In recent years, attention has been paid to increasing the share of consumption of collagen-containing products, which is associated with exacerbation of a number of diseases of the musculoskeletal system, gastrointestinal tract and others. Because collagen is poorly digested by human digestive tract enzymes, it can be classified as dietary fiber. The rational combination of different types of collagen contained in raw materials, the involvement in the production of resources that are not used, can increase the nutritional value of products, which is of great interest for research and practical activities of industrial enterprises. Consumption of new types of foods that contain high amounts of connective tissue proteins will help solve the problem of providing the population with foods that contain dietary fiber and dietary supplements of the chondroprotective type. The influence of the species of fish, body parts of fish, technological parameters on the qualitative indicators of gel-like filling for canned fish is investigated in the work. [ABSTRACT FROM AUTHOR]