Muscle Tissue Use Prospects of Freshwater Fish of the Amur Region to Develop Innovative Food Products

The muscle tissues of freshwater fish are a valuable source of protein, essential fatty acids, vitamins and minerals. In recent years, a man has actively explored the possibility of using these fabrics to develop innovative food products meeting the needs of modern consumers. The research aimed at studying the biological potential of the muscle tissue of Amur catfish Parasilurus asotus and Amur pike Esox reichertii. The object was frozen fish. The authors determined the nutritional value of freshwater fish of the Amur region water basin: the protein content in the muscle tissue of Amur catfish is 17.2 g/100 g, Amur pike is 18.4 g (22.6 and 24.2% of the daily protein requirement, respectively). The researchers specified amino acid protein composition of the muscle tissue of freshwater fish of the Amur region water basin and the amino acid score. They demonstrated that this muscle tissue contained an insufficient amount or an incorrect ratio of amino acids necessary to maintain health and normal functioning of the body. A man revealed the biological value of the lipid component and the fatty acid composition balance of the muscle tissue of the studied freshwater fish species of the Amur region water basin. The fatty acid composition analysis of lipids showed the prevalence of polyunsaturated fatty acids in them. Its content exceeded the value of the “ideal lipid” for the muscle tissue of catfish by 2 times and pike by 2.5 times.