Biogenic amines in fish semi-finished products and culinary products

The purpose of scientific research was to form the taste and aroma fish semi-finished products culinary products. objects in development formulation technology model minced were: pollock, onion, eggs, milk or water, powdered were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina dill for cooking cutlets. Combinations basic raw materials additives selected by method experiment planning. This made it possible create product that best meets needs child's body terms nutritional value calorie content. Butter plasticizing additive. use plant origin makes stabilize functional technological properties materials, increase biological value, emphasize organoleptic characteristics finished products, reduce content biogenic amines dishes.