FEATURES OF MODERN TECHNOLOGIES FOR THE PRODUCTION OF FISH PATE FROM FRESHWATER FISH AND VEGETABLE RAW MATERIALS
DOI:
https://doi.org/10.32782/tnv-tech.2025.1.34Keywords:
fish pastes, freshwater fish, infrared baking, heat treatment, food safety, plant componentsAbstract
The article examines key aspects of fish paste production using freshwater fish and plant additives, emphasizing the importance of this direction for the development of the food industry, since such innovative raw materials contribute to improving the quality, safety and nutritional value of products. It was found that freshwater fish, being an affordable source of high-quality protein, Omega fatty acids and other essential microelements, plays an important role in creating balanced food products. The effectiveness of various heat treatment methods, including blanching, pasteurization, sterilization and infrared baking, was studied.The identified technological processes helped to establish optimal conditions for preserving nutrients and improving the textural characteristics of finished pates. The impact of including various plant components in the recipe, such as legumes, cereals and vegetables, which enrich the product with important fibers, minerals and vitamins, thus contributing to increasing its functional value, was analyzed. The advantages of using a combined approach in the processing of fish raw materials were assessed, which includes the stages of frying, mechanical bone removal, grinding and adding natural stabilizers before the actual heat treatment, which forms the basis for obtaining the desired consistency of the pate and guaranteeing its long- term storage. The importance of using the latest heat treatment technologies, such as infrared baking, which ensures uniform heating, moisture retention in the product, and improvement of its textural characteristics, while abandoning synthetic additives, was substantiated. Technical schemes for the production of fish pate that integrate freshwater fish and plant ingredients were developed, taking into account modern quality and food safety standards. Practical recommendations were proposed for optimizing recipes and technological processes, which allow improving the overall quality of the product, increasing its microbiological safety and extending the shelf life, thus contributing to the expansion of the range of innovative food products made from fish raw materials.
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