TECHNOLOGIES OF FISH PRODUCTS IN UKRAINE: MODERN ACHIEVEMENTS AND PROSPECTS

Abstract

The article is devoted to the study of fish product technologies in Ukraine, their current achievements and prospects for development. The purpose of the research is to analyze the present state of production and processing technologies of fish products in Ukraine, to identify the key problems of the industry, and to determine its development prospects considering global innovation trends. The scientific research applied general scientific methods of cognition: analysis, synthesis, comparison, generalization, a systematic approach, and forecasting. The results show that the development of fish product technologies in Ukraine is mainly defined by the use of traditional processing methods, with canning and preserving dominating, as stipulated in current DSTU standards. It is concluded that the established infrastructure of canning production allows the industry to maintain stable positions in the domestic market, ensuring long-term storage of products and meeting consumer needs. The study demonstrates that the current state of the industry is characterized by a number of systemic problems. It has been established that the Ukrainian fish processing industry critically depends on imports, which account for more than 90% of the total market volume. The key challenges identified include the decline in industrial fishing due to the loss of the Black and Azov Sea areas; the prevalence of the shadow sector, which reaches up to 60%; a low level of domestic consumption compared with EU countries; and limited application of modern processing technologies. At the same time, promising directions for industry development have been studied, with innovative methods playing a crucial role. Emphasis is placed on non-thermal processing technologies for fish products (HPP, CP, PEF, ultrasound processing), which help preserve nutritional value, organoleptic properties, and safety of the final products. The importance of applying digital solutions and artificial intelligence systems for quality control, shelf-life prediction, and production process optimization is highlighted. The practical significance of the research lies in the possibility of using its results for shaping strategies aimed at modernizing Ukraine’s fish processing industry in line with global innovative practices.