Far Eastern mackerel stocks of the Russian Federation in recent years have been large enough to catch about 260 thousand tons and receive mass-produced products. The fat content of mackerel can reach 23.0%, which represents a rich source of omega-3 PUFAs. A range of canned fish and vegetable products has been developed based on Far Eastern mackerel. The mass fraction of fish, depending on the type of canned food, was 56.4–61.2%, vegetable raw materials – 38.2–43.6%. A sterilization regime has been developed to ensure industrial sterility of products. The produced canned food had the appearance of a multi-component product, pleasant taste and smell. The protein content in canned food was 13.5–13.9%, fat – 14.7–14.8%. The fatty acid composition of the products was dominated by the group of polyunsaturated fatty acids. The content of omega-3 fatty acids was 2.3–2.5 g per 100 g of product. The sum of eicosapentaenoic and docosahexaenoic acids was 1.9–2.0 g per 100 g of product. Canned fish and vegetables in an amount of 100 g are almost 100% capable of satisfying the human body in omega-3 PUFAs. To characterize the functional significance of the fat component of canned food, nutritional lipid quality indices were determined. Their calculation was based on the relationships between individual fatty acids and their groups that performed different physiological functions. The obtained values for the ratio of certain groups of fatty acids in canned food, as well as lipid quality indices, showed the high value of the fatty component of canned fish and vegetables and their potential ability to exhibit preventive properties.

Shulgina Lidiya V., Pavel Konstantin G., Timchishina Gаlina N., Butenko Alexander R., Yakush Evgeniy V.

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