Use of aromatic root vegetables in the technology of freshwater fish preserves

The expediency of using freshwater fish and aromatic root vegetables in the technology preserves has been substantiated. Based on organoleptic analysis, compatibility as part determined. conditions for pretreatment salted semi-finished products to ensure their maturation have theoretically substantiated experimentally It found that flesh with 1.0% 1.5% malic acid 60 minutes provides soft, tender juicy consistency, which corresponds an rating 5 points. Changes fatty composition are mainly associated increase amount polyunsaturated acids introduced linseed oil, is a positive factor. that, comparison control sample, level all mineral elements significantly increased, fiber present, indicates introducing into this product enrich it essential carbohydrate obtain high-value healthy food product. Enriching formulation made variety herbal additives increases nutritional value allows get high enriched such vital nutrients carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, iron. Aromatic horseradish, parsley, ginger exhibit antiseptic properties delay activity microbial enzymes they content phenol. Therefore, use helps inhibit oxidation hydrolysis fats, may be due presence phenols composition.