A REVIEW OF FISH-BASED CULINARY PRODUCT TECHNOLOGIES FOR NOVEL PRODUCT DEVELOPMENTS

Abstract

Fish represents a valuable source of high-quality protein and essential minerals. However, in the current economic context of the Russian Federation, fish is characterized as an expensive raw material. Due to the increasing consumer demand for balanced and rational nutrition, the development of culinary products based on comminuted fish muscle tissue using less valuable fish raw materials is a relevant area of research. The incorporation of supplementary ingredients (e.g., soy protein, vegetable fillers) into formulations allows for a reduction in the proportion of costly fish raw materials, while simultaneously enriching the final product and enhancing its nutritional value. The objective of this work is to provide a comprehensive review of scientific research in the field of culinary product technologies derived from fish raw materials. The analytical method employed is classification, specifically the categorization of additives based on their intended impact on nutritional value, functional and technological properties, and other quality parameters. The utilization of various ingredients is aimed at: fortification with beneficial nutrients, texture modification, and reduction of production costs. The findings of this review indicate that comminuted fish muscle tissue serves as an effective base matrix for fortification. Its structural and rheological properties permit the incorporation of diverse additives without significantly compromising the quality attributes of the finished products. This paper examines the most significant trends in expanding the assortment of minced fish-based culinary products. It demonstrates that enriching fish muscle tissue with sources of essential nutrients can contribute to addressing public health challenges related to nutrition and to broadening the range of fish-based culinary offerings.