The influence of plant components and food additives on the nutritional and biological value of fish chips from low-value pond fish

This paper examines research findings on the development of a fish chip recipe with added plant-based ingredients. The use of low-value fish species in the recipe was studied to increase the nutritional and biological value of the finished product. The ratios of recipe components were determined to create a product enriched with macro- and microelements and dietary fiber. The functional properties of fish chips were determined to improve the nutritional quality of various age groups, including schoolchildren, the elderly, and athletes. The studies confirmed the safety of the chips, in accordance with the requirements of TR CU 040/2016 "On the Safety of Fish and Fish Products," as well as improved nutritional and biological value. It was found that the advanced processing of low-value fish species, including silver carp, increases production profitability by at least 16%.