SUBSTANTIATION OF FUNCTIONAL PRODUCT “FISH SAUSAGES” TECHNOLOGY FOR YOUNGER CHILDREN

Abstract

Expanding of food products range for younger children (3–7 years old) through the development of a new technology of functional products is an actual research topic, since the products of this group available on the market do not have a wide choice. The research results upon the justification of the functional product ‟Fish sausages” technology using local raw materials and modern technological equipment are presented in the article. Optimal heat treatment modes of research objects are determined. A technological scheme of cooking has been developed. A sensory analysis of the developed product was carried out; the quality and safety indicators of fish sausages were studied.