THE INNOVATIVE PROCESSING OF SALMON MILT
The article is devoted to the development of new technology of canned pasty Pacific chum. Pasty recipe consists of canned muscle tissue of substandard salmonids with low nutritional value and protein-lipid emulsion with milt. The influence of protein-lipid emulsion on functional and technological properties of the mince has been studied. It is found out that protein-lipid emulsion based on salmon milt has gelation properties that contribute to the stabilization of the mince, rational use of raw materials, increase in the range of fish products and reduce of their cost.