[Effect of heat processing on the fatty acid composition of lipids in meat-fish products]

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.