China is one of the leaders in the supply of fish and seafood to Russia. An illustrative example is the supply of tilapia fish. Today the range of tilapia fish products supplied from China is limited in the Russian food market. It is represented mainly by such products as whole frozen fish and frozen fillets, which, in turn, opens up the prospects for the production of tilapia grown under the conditions of aquaculture in Russia. In this regard, the development of innovative technologies for fish products of wide consumer demand, including ready-to-cook cutlet mass made of tilapia minced meat, is relevant. The studies show that domestic tilapia meat has a number of advantages (protein content, essential amino acids and has a higher biological value (82%)) compared to imported tilapia meat (China). Therefore, it is more advisable to use tilapia meat of local origin in a variety of food products in order to regulate their functional properties, that is, to increase or change the properties of the protein to ensure the stability of the technological process and the quality of the products obtained, as well as to expand the methods of processing and the range of obtained products.

China is one of the leading suppliers of fish and seafood to Russia. A strong example is tilapia fish. This relatively inexpensive fish, due to the small amount of its cultivation in the Russian Federation, is completely imported from China. However, at present, the lack of an adequate level of control over the movement of raw materials through production chains and their processing at Chinese enterprises, the import of tilapia is temporarily stopped. In this regard, a comparative assessment of the quality of tilapia grown under aquaculture conditions in Russia and China at all stages of industrial processing is relevant. In order to assess the quality of fish raw materials, a multisensory system “electronic nose” was used, which is based on a multilevel neural semiotic model that describes the mechanism of the human olfactory bulb. The use of chemical sensors allowed recording early signs of changes in the organoleptic parameters of tilapia meat. The studies showed that the meat of tilapia grown in Russia is subject to less destruction during storage at a temperature of 4 ° C than meat of tilapia grown under the agricultural conditions in China.