The use of non-traditional vegetable raw materials in the technology of fish cutlets for functional nutrition

Abstract

The article pays great attention to fish as a source of important nutrients, as a unique source of not only high-quality proteins, but also trace elements and omega-3 fatty acids with a long chain. The obtained data show the expediency of using amaranth flour and peanut protein in the composition of vegetable raw materials. As a result of the study, the mass fraction of fat was 15 % higher than in pike perch cutlets, in salmon cutlets. Amaranth seed flour and peanut protein are used as non-traditional vegetable raw materials. In addition, the protein composition and organoleptic parameters, functional properties of the finished product are improved.

Keywords

• multifunctional protein mixture
• cutlets
• amaranth flour
• peanut protein
• pike perch
• salmon