Minced fish enriched with OMEGA-3 and OMEGA-6 for gerontological nutrition

Abstract

The article provides an overview of the use of secondary fish raw materials, namely trout trimming to increase content. The work shows an increase in the content of OMEGA-3 and OMEGA-6 in semi-finished fish products using trimming. The results of these studies showed that semi-finished fish products prepared from minced trout using minced trout trimmings can increase the content of OMEGA-3 and OMEGA-6 by more than 50% with the addition of 25% minced trout trimmings. The use of minced trout trimming makes it possible to reduce the cost of the finished product and make it more affordable for low-income groups of the population.