FEATURES OF MODERN TECHNOLOGIES FOR MAKING FISH PASTES FROM FRESHWATER FISH AND VEGETABLE RAW MATERIALS

Abstract

The article focuses on enhancing the consumer properties of freshwater fish pâtés by incorporating plant-based ingredients. The aim is to explore ways to improve the quality of fish pâtés made from various types of freshwater fish and plant-based fillers. The study employed general scientific methods of cognition, including analysis, synthesis, comparison, systematization, and experimental modeling. The research results indicate that adding vegetable components positively affects the quality of fish pâtés, although this impact depends on the type of fish used. The study of the fish pâté production process has highlighted the significance of using different fish species and vegetable components, which influence the final product's quality characteristics. Using fatty fish species such as catfish, carp, and silver carp allows for achieving the desired pâté consistency without the need for excessive added fats. In contrast, lean fish species, including pike, pikeperch, and bream, require additional fats such as butter, sour cream, or vegetable oil to improve the product's texture. Vegetable components play a key role in shaping the taste, aroma, and visual appeal of fish pâté. Carrots contribute an orange hue and a slight sweetness, onions provide a rich aroma and enhance the flavor, while tomatoes add acidity and improve juiciness. Horseradish and mustard, on the other hand, effectively balance the perception of fattiness, particularly in pâtés made from fatty fish, and act as natural preservatives. The production process includes several stages: thermal processing of the fish, vegetable preparation, grinding the ingredients into a homogeneous mass, and sterilizing the final product in airtight containers to ensure long-term storage. The practical significance of the research lies in the potential development of new fish pâté recipes with improved characteristics and extended shelf life.