Animal Science and Food Technology

Quality assessment of fish pastes of increased biological value

Іvan Bal, Serhij Lebsky, Tetiana Lebska, Larysa Bal-Prylypko, Nataliia Slobodianiuk
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Abstract

Providing the population of Ukraine with fish products is of particular relevance since their consumption level does not meet the recommendations for healthy nutrition. One of the directions that can solve this problem is to expand the range of fish pastes, which are affordable for a wide range of people. The aim of the study was to improve the formulation of fish pastes based on the meat of catfish (Clarias gariepinus (Burchell, 1822)), trout (Salmo trutta fario), pink salmon milt (Oncorhynchus gorbuscha), and plant-based raw materials, as well as to evaluate the new formulations based on a set of organoleptic indicators, flavour profile spectrum, energy value, and physicochemical research methods: moisture content – by drying the sample to constant weight; fat content – by the Soxhlet method; protein content – by the Kjeldahl method; ash content – by incineration of the sample. As a result of the research, the feasibility of combining the meat of the catfish, pink salmon milt and plant raw materials in the recipe composition of fish pastes was experimentally confirmed. Three new recipes for fish pastes were developed based on pre-salted and chopped catfish meat, trout and pink salmon milt, sautéed plant raw materials (onions, carrots), sunflower oil and spices. Studies of organoleptic indicators and the profile of the flavour spectrum determined the highest consistency indicators in fish pastes with catfish meat and pink salmon milt compared to the control and other formulations (9.5 ± 0.1 versus 8.5 ± 0.08 points). Regarding chemical composition, the fish paste samples were characterised by a high moisture content: 50.24 ± 0.17 in the experimental formulations versus 61.62 ± 0.84 in the control, % respectively. The protein content was 14.65 ± 0.19 in the paste with pink salmon milt versus 13.05 ± 1.18% in the control. The lipid content in the new paste formulations ranged from 32.12 ± 0.16 to 34.13 ± 0.21 versus 22.38 ± 0.17%, which determined their high energy value: 347.11365.77 versus 253.64 Kcal/100 g in the control. The results of the studies showed the feasibility of combining catfish meat with pink salmon milt and vegetable raw materials in the formulation of fish pastes, which will expand the range of high-quality and valuable fish products

Keywords

catfish meat; pink salmon milt; plant raw material; organoleptic evaluation; descriptors; flavour spectrum; chemical composition

Suggested citation
Bal, I., Lebsky, S., Lebska, T., Bal-Prylypko, L., & Slobodianiuk, N. (2025). Quality assessment of fish pastes of increased biological value. Animal Science and Food Technology, 16(2), 77-95. https://doi.org/10.31548/animal.2.2025.77
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