Breslavets T. Technology of structured of fish fillet analogues and culinary produce on theirs base

The object is the technology of structured fish fillet analogs (SFFA) and culinary products (CP) on their base; aim - scientific substantiation and development of technology of SFFA and CP on their base; methods - organoleptic, reologycal, physical, chemical, microbiological, experiment planning and methods of mathematical processing ofexperimental data with using computer; novelty - the physical, chemical, functionally-technological structurally-mechanical properties of pelagic fish protein isolate (PFPI)-oil-alginate Ca systems was established, the method of complex krioionotropic structuring of PFPI-oil-alginate Ca system was scientific substantiation and developed; results: technology of SFFA on PFPI-oil-alginate Ca system base and CP with SFFA using was developed; the consumer and technological properties, food value of production was elaborated; inculcation is on enterprises of public catering established; branch is food industry and public catering enterprises.