Research of fatty acid composition of lipids of dry fish and plant semi-finished food products

Rational use of the domestic fish products is a relevant problem of the national economy. Substantial amount of harvesting and high nutritional value determine the necessity of efficient use of the gobies found in the Black Sea and the Sea of Azov, in particular, in production of dry fish and plant semi-finished food stuffs for the food products of increased nutritional value. The purpose of the research is to study the fatty acid composition of the lipids of the dry fish and plant semi-finished food products made of the minced gobies found in the Black Sea and the Sea of Azov and to access their bioavailability. The subject of research is the dry fish and plant semi-finished food products made of the minced drawn Black and Azov Sea gobies without heads treated with steam heat, with use of the plant compositions (linseed meal, wheat bran, oatmeal bran, and rye bran). The obtained experimental findings of the fatty acid composition of lipids contained in the dry fish and plant semi-finished food products made of the gobies found in the Black Sea and the Sea of Azov prove a substantial amount of essential fatty acids in such foods, in particular, omega- 3 acids. It has been established that the lipids of the dry fish and plant semi-finished products correspond to the ultimate values of bioavailability according to most of the estimated characteristics. Considering the existent scientific data on the wide range of clinico-pharmacological effects of omega-3 polyunsaturated fatty acids (antiatherogenic, cholesterol-lowering, antithrombogenic, anti-inflammatory etc.), dry fish and plant semi-finished food products may be recommended for use in the production of healthy foods.