When storing frozen fish products, objective biological, physico-chemical and biochemical changes occur, which lead to natural loss in cold storage conditions [1; 2; 3].
Introduction of the Technical Regulations of the Eurasian Economic Union "On the Safety of Fish and Fish Products" of the EAEU TR 040/2016, Decision No. 162 of the Council of the Eurasian Economic Commission of October 18, 2016 was adopted. It defined the purpose of research to update the provisions of the "Methodology for determining the norms of natural loss of frozen products from hydrobionts during cold storage", developed by specialists of VNIRO in 2004.
In the article, the global tendencies in healthy food on the basis of nutrition
pyramids are considered. The revealed tendencies as well as an analysis of
fish materials classification on fat and protein content allowed to develop
a scheme named "The fish products guide". Such guide will allow to create
a nutrition system individually and to strengthen the demand for fish
products.
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