Abstract

Recipes developed for the paste-like products from raw materials of marine origin are presented. Food and bio-logical value of probiotic paste-like products from sea raw materials is studied. The content of macro-elements, fatty acid composition, and relative biological value of the products are determined. The quantitative data for Lactobacterium acidophilum in paste-like products in the storage process are presented. The changes of viable paste-like products in the process of storage are studied. The data are presented on the organoleptic evaluation of fish pastes in storage.

Keywords

Food value, fatty acid composition, macro- and relative biological value, fish paste, Lactobacterium acidophi-lum.

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