title: [Effect of heat processing on the fatty acid composition of lipids in meat-fish products].
abstract: The content of fatty acids was studied in combined meat-fish foods. It was established that at a ratio of meat and fish being 1:1, the proportion of fatty acids C16:0/C:16:1 would be within the range of 1:4. A shift in this proportion towards an increase in the C16:1 content would indicate the presence of a large amount of fish. The results obtained can be used for the control of the content of meat and fish in the manufacturing of combined foods.
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002621:Chemistry; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D008055:Lipids / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*
chemical_list: D005227:Fatty Acids; D008055:Lipids
vernacular_title: Vliianie teplovoĭ obrabotki na sostav zhirnykh kislot lipidov miaso-rybnykh izdeliĭ.