Scientific substantiation of using fat substitute in semi-finished fish products

Fish products play an essential role in ensuring food security as one of the most important components 
 human nutrition. Irreplaceability and special value fish is determined by its well-balanced chemical composition. First all, it a source complete protein. Currently, aquaculture fastest growing areas bioresources development. Carp main object pond farming Kaliningrad region. Processing carp with good rheological properties will have great practical importance production minced further use semi-finished culinary products. One promising for growth processing technologies manufacturing ready consumption, that why development technology from very promising. wastes has also been widely developed used produc-tion various There are presented results determining shelf life (sausages) without fat substitute based on sanitary-microbiological organoleptic studies using method 5-point scale. It proposed to replace pork substitute, according recipe authors. The obtained sodium alginate does not melt during heat treatment create unpleasant aftertaste. At same time, cost much lower than pork. effect organoleptic, physico-chemical (MRC) structural-mechanical parameters (YPV) shown. project design documents (TC, TI) developed.