Nutritive biological value of shrimp meat: functional food products
In the paper the data are given on the indices of safety, nutritive and biological value of wild and cultivated shrimps studied as raw material for functional food production. Advisability of the use of shrimp muscular tissue is shown as the main component when creating food products for the dietary feeding. Recipes have been elaborated to produce patés from meat of tiger shrimp Penaeus monodon with addition of fish, algae polysaccharides and lipids of plant origin, which impart a paté structure and functional properties to these products.