Search

The problems of developing functional foods enriched with ω-3-polyunsatturated fatty acids are discussed in this article. Cod liver is chosen as a source of such valuable substances. The problems of processing and using the cod liver are reviewed. A method of using of microwave-cooked cod liver without sterilization as a base of a series of production is proposed. The results of experimental researches of developing and choosing an optimal composition of different products (meat and fish sausages with addition the cod liver or its oil with microwave-cooked cod liver, bakery products) are shown. The composition of frankfurters with fish mince, meat and cod liver oil has been optimized.Basic composition of frankfurters with meat, fish protein isolate (FPI), and cod liver has been chosen and then optimized both for main ingredients (meat, fish, and cod liver) and for additives (fermented rice, guar gum). The technology of bakery products using fish oil as a bakery agent (combining with glutathione from inactivated yeasts) has been developed. The characteristics of the gluten with such bakery agents has been studied. Test bakings have been carried out for such bread with addition of algae, bran, and milk thistle. All samples have been evaluated for sensory and structural characteristics.