Sydorenko O. Scientific substantiation and formation of nutritious properties of foodstuffs made of fresh fish and plants

A new scientific concept was formulated and realized on the basis of analytical and scientific research. This concept consists of the development of according to the principles of rational balanced and adequate food and principles of nutritional combinations, theoretic and practical fundamentals of forming nutritious properties of fish and plant products with optimum nutritional and biological value, sensory and structural characteristics on the basis of purposeful combination of fresh water fish from internal water reservoirs of Ukraine with plant raw materials. On the grounds of mathematical methods based on the formalization of quality and quantity indices of nutritional and biological value of separate ingredients and their combination within model compositions there was determined rational content of plant additives to provide the formation of the necessary flavour characteristics, structural and mechanical properties, vitamin and mineral composition of fish and plant preserves and paste made from fresh water fish. It's for the first time that the method for prognozing quality changes of raw and finished fish and plant products. It's for the first time that the method for prognosing quality changes of raw and finished fish and plant products depending on the time and temperature in the process of products movement was developed. There was also developed the method for prognosing time of storage of fish and plant products on the basis of kinetic theory of modelling quality considering critical parameter of optimization.