Abstract

With the help of Generic 2.0 computer program the recipes of culinary fish products based on washed comminuted fish with addition of vegetable ingredients has been developed. Organoleptic evaluation of the quality indices of the developed culinary products as well as the assessment of nutritional value and the balance of the developed recipes have been done.

Keywords

Formulations modelling, balanced diet, washed comminuted fish, plant raw material, cereal raw material, Generic 2.0, culinary fish products, amino acid composition, fatty acid composition

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