Current trends in the use of pollock for the production of surimi minced meat

The purpose of this study is a comparative analysis data on the yield surimi minced meat from some types cod fish based results experimental and control work (ECW). Methods used: was carried out according to «Methods for determining consumption rates raw materials in production products hydrobionts». Calculations were performed using software processing frozen meat. 12 ECW (4 each type fish), while 22,150 kg pollock, 33,400 far eastern goby 20,650 saffron directed Novelty: basis research development out, obtained fish, made modern line conditions coastal enterprise. It has been established that pollock average 2,0 % higher than values cod. Result: an which indicates trend towards expanding material base its due with high fat content dark color, including warm-water ones; objects pond aquaculture; low-value small-s ized certain extent helps reduce cost finished product. However, 35–45 cm size most preferred obtaining high-quality «surimi» yield, degree whiteness ability form strong gel. Practical significance: allow us determine current trends prospects use manufacture food deep processing. unique properties increase will expand range easily digestible protein various population groups.