INVESTIGATION OF THE QUALITY, SAFETY AND NUTRITION VALUES OF DRIED FOOD PRODUCTS FROM INTEGRATED SQUID TISSUES
The results of studies of organoleptic parameters, chemical composition, nutritional and energy value of dried food products from the skin of Pacific and Commander squid, obtained by drying with infrared rays and subsequent grinding were presented in the article. It is shown that the developed product is a high-protein and multicomponent one. A high content of lipids and minerals in dried products has been established. The presence of essential microelements (copper, zinc and manganese) was determined. It has been established that the developed product fully complies with the requirements of regulatory documents in terms of lead and cadmium content. The high organoleptic properties of dried products were shown.