Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

The object of research is fish culinary products in the jelly pouring menu conceptual restaurants. subject consumer characteristics gelling broth for based on sensory characteristics. study used methods determining physical, chemical, aesthetic and analysis. Methods preliminary preparation hydrocolloids as structure-forming agents with parameters formation process are proposed. developed ingredient composition low methoxylated pectin sodium alginate improves finished dish. This ensures implementation strategic decisions food industry through introduction innovative technologies release new functional properties. It that opens priorities creation wellness aim improving health consumers. active elements algae absorbed almost completely a chemical close to human plasma. As result, able compensate lack contribute normalization metabolism. use low-esterified due its structure-forming, therapeutic prophylactic, sorption, antibacterial properties, which an alternative antibiotics synthetic preservatives prevent bacterial spoilage. dietary supplements provide adjustable texture rheological have positive effect commodity performance promotion market healthy On basis indicator, rational recipe were determined obtain transparent, stable, homogeneous elastic consistency, will expand range restaurants Wellness concept.