BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF FISH PASTES

Abstract

The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have higher consumer properties compared with the control sample. The results of the profile analysis by the flavour method show that the paste Ikrynka is the closest to the ideal taste profile. The findings on the chemical composition characterise fish pastes as products with high nutritional value due to the significant content of proteins and lipids. The paste Ikrynka contains 12.68% of proteins, and the paste Zakusochna 13.43%, which is at the level of the control sample (13.05%). The mass fraction of lipids in the experimental samples exceeds the control: in the paste Ikrynka, the lipid content is 40.06%, in Zakusochna, it is 36.64%, and in the control sample, the proportion of lipids is 11.41%. The results of studying the amino acid composition of proteins show that in the test samples, all essential amino acids are present. They are well-balanced, which indicates their high biological value and makes the pastes easily assimilated by the human body. The study of the fatty acid composition of lipids present in the fish pastes shows that in the samples developed, polyunsaturated fatty acids predominate: their share in the paste Zakusochna is 44.23%, and in Ikrynka, 48.42%. By the ratios of the fatty acids С18:2:С18:1, С18:2:С18:3, and ω6:ω3, both samples of pastes are equivalent to ideal fat, which indicates high biological effectiveness of lipids in fish pastes. It has been found that the pastes Ikrynka and Zakusochna are high in vitamin E (1.83 mg/100 g and 1.64 mg/100 g respectively) due to a significant amount of vegetable oil in their composition. Ikrynka contains quite a lot of carotenoids (3.47 mg/100 g) due to the presence of carrots in its composition. The results of studying the mineral composition show that the samples of pastes developed are a source of zinc