Hygienic criteria for the quality and safety of fish culinary products

The purpose of the scientific work is to study indicators quality and safety fish culinary products for children's nutrition. object were dishes. Microbiological physico-chemical methods determined nutritional value, toxicity set shelf life products.
 article provides up-to-date information on impact factor development child's body. lack a balanced diet can lead various forms allergies, anemia, rickets, an increase in frequency infectious diseases. In this regard, raw materials most fully solve issue meeting needs child nutrients that are important him. One content dense liquid parts model minced meat, because contains 80-81% water its composition, then free meat recipe would dilution loss possibility manufacturing molded products. course work, it was found duration storage at temperature 4+-2 °C possible 72 hours (3 days) without changing indicators. microbiological developed established: number mesophilic aerobic facultative anaerobic microorganisms (QMAFAnM) all points control samples does not exceed normalized level. An aspect nutrition school-age children organoleptic characteristics As result examination, under characterized by attractive characteristics: taste smell pronounced fishy, characteristic products, there no extraneous cod, texture juicy, tender, acceptable children.