A FEASIBILITY STUDY OF THE USE OF QUINOA IN THE PRODUCTION OF FISH SEMI-FIN- ISHED PRODUCTS AND INVESTIGATION OF THEIR CONSUMER PROPERTIES
The main task for the food industry, including fish is to provide the population with high-quality safe products. A popular direction in achieving this goal was the production of fish semi-finished products and culinary products. The market of frozen and ready - to-eat products in Russia meets the needs of consumers: low price segment of products; speed of preparation and long shelf life. One of the main processes of fish processing, opening up new opportunities in the field of its rational use and expansion of the range of products through the introduction of various components into the formulation, including vegetable is minced meat. In addition, the introduction of enriching additives to minced meat can increase not only the nutritional but also the biological value of the finished product. The possibility of using quinoa for enrichment of fish cutlets is studied, its influence on food, energy and biological value of fish products is considered. The positive influence of quinoa on the quality indicators of minced fish and the finished product based on it is proved. The results of the study of fish cutlets on organoleptic, physico-chemical and microbiological parameters in raw and finished form are shown. Recommendations on improvement of technology of production of the enriched fish cutlets are given.