Justification of the application and regulatory regulation of the quality of fish dishes and products as a healthy food element

Abstract

The results of a study of the importance of fish and fish dishes for a healthy diet are presented. Fish is a source of omega3 and omega6 fatty acids, which are a building material for brain cells and also help reduce bad cholesterol in the blood. Eating fish helps in the normalization of the thyroid gland – all because of the high content of iodine. The presence of trace elements in fish allows you to normalize the metabolism in the human body. The purpose of the development of new food products is to justify the use and regulatory regulation of the quality of fish dishes based on the nutritional and energy value of the main raw materials and additives of plant origin. The article defines the classification of fish by fat content, including cod, and gives examples of fatty (from 8% or more containing fat), medium-fat (from 4% to 8% fat) and low-fat (no more than 4% fat) fish species. Calculations of the nutritional and energy value of the fish dish "Marinated Cod" are presented and a comparison of the obtained results with the value of the dish of vegetable components "Croquettes of pasta with champignons and greens" is given. It has been established that fish dishes, in terms of their nutritional and energy composition, are less caloric and more complete than dishes from mushrooms and pasta, which, in terms of protein content, differ slightly from the dish "Cod under the marinade". However, fish dishes contain all the essential amino acids, so they are more suitable for dietary nutrition. The article also analyzes the regulatory framework governing the quality and safety of fish products in Russia. The basic legal documents regulating the requirements for the quality and safety of fish dishes have been identified.