DEVELOPMENT OF HIGH-VALUABLE FOODSTUFF ON THE BASIS OF OBJECTS OF THE AQUACULTURE FOR ENSURING THE BALANCED FOOD OF THE POPULATION
The need for proteins is defined by efficiency of an exchange and protein utilization by an organism. In this regard actual development of the specialized products enriched with protective factors, possessing immunomodulating properties and meeting the requirements of functional food of the population is represented. For satisfaction of requirement of the population in ensuring quality and safety of production it is offered for an assessment of fish and fish production to use multitouch system "electronic nose", consisting of ten pyezosensor which work is based on the multilevel neural semiotics model describing the mechanism of work of an olfactory bulb of the person. It should be noted that proteins of fish after the correct technological processing are characterized by high comprehensibility (to 93–95%), considerably surpassing similar proteins of meat of land animals. It is caused by that the myosin (making bulk of albumens of muscular tissue of fishes) is exposed to a denaturation under the influence of heating easier and rather the myosin of meat of land animals is digested in a gastrointestinal path of the person pepsin and chymotrypsin, than. Also, good comprehensibility of proteins of fish is connected with the insignificant content of proteins of connecting fabric (5–7% of all amount of proteins of fish), almost total absence of the elastin, an easy razvarivayemost and a collagen glyutinization. Thus, aquacultural bioresources are a source of food and biologically active agents which in many respects provide physiological norms in food and are useful to development of the products correcting and supporting health of the person.