Optimization of the canned product "Meat and fish roll" composition
The new kind of production (canned food «Meat and fish roll») is proposed. It is made from pork, Atlantic cod and its liver's oil, salt, spices. The composition of the canned foods has been optimized using two-factor experimental design. The fish oil dosage and the pork quantity have been chosen as factors influencing the composition. Optimization was repeated after clarifying the interval where the optimum lies. Fatty acid composition has been determined in the best samples. The optimum has been found at the cod liver oil dosage of 9%, and pork dosage of 45% from sum of meat and fish.