SAFETY STUDY OF UZBEKISTAN FRESHWATER FISH AND THEIR CANNED FISH

Methods for industrial processing of freshwater fish, ensuring the safety of canned fish, quantitative and qualitative determination of the chemical composition of the tested range of fish and canned food from them, including proteins with an essential amino acid composition, carbohydrates, fats, minerals, vitamins, enzymes, detection of hazardous components, including heavy metals and their salts, conversion products of pesticides, herbicides, antibiotics, the presence of radionuclides using gas-liquid chromatography methods, ways to eliminate them, finding ways to eliminate them, thereby ensuring the food safety requirements of a particular fish variety, or identifying a hazard, hidden in one or another canned fish, development of suitability criteria for canning fish of a particular variety, depending on the area where the fish is grown, the composition of groundwater and air of a given lake, river or artificial reservoir, as well as the method of preservation and the composition of auxiliary materials, such as sauce tomato, vegetable oil, used in canning fish, which is the scientific novelty and practical value of this research work, which ultimately allows you to create a map of the use of freshwater fish production in Uzbekistan, canning methods, compiling a list of ingredients for canned food for the production of canned fish, development of individual technology for production.