Abstract

The problem of raising the level of protein supply in the diet of the population of the Russian Federation is still relevant. To solve this problem it is important to investigate protein food reserves, while priority is given to a combination of vegetable and animal proteins. Fish and non-fish water fishing is paid particular attention as a potential source of protein, because of almost inexhaustible world ocean reserves and the prospects for their use. The aim of the work is the scientific study and practical implementation of preparation and evaluation of the quality of pasty concentrates of aquatic organisms, as well as health food products based on them using a hydro-mechanical dispersion. The scientific background of technological aspects of the production of aquatic pasty concentrate from hydrobionts (cyst Artemia Salina) using hydro-mechanical dispersion is presented in the article. Consumer characteristics, conditions and terms of the concentrate storage are identified. New data on the effectiveness evaluation of paste concentrate from cyst Artemia to increase the body´s immune properties are obtained in the experiments with animals. The expediency of development and industrial production of cheese products using pasty concentrates of aquatic organisms is based. Regulated quality parameters, modes and terms of their storage are established.

Keywords

Hydrobionts, hydromechanical dispergation, cheeses, cavitation, foods, quality, safety, pasty concentrates

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