[The study of fatty acid composition of terpug during preserve's production].

The results of research of fatty acids composition of Terpug, during the producing of preserves in souses and aspics, which are got using the method of gas liquid chromatography. It is known that during the marinating process of Terpug there is no the oxidizing destruction of lipids of muscular tissue of fish. The kind of aspic influences on fatty acids composition of preserves of Terpug. The process of ripening and storing of preserves of fish leads to the diffusion, in particular the sorption of components of aspic with fish. This process increases nutrient density, proportion W3 cem/W6 cem acids it is close to optimal meaning, testifies to high biological value of preserves.