INFLUENCE OF NON-TRADITIONAL RAW MATERIALS ON THE SENSORY CHARACTERISTICS OF FISH PATES
Abstract
The presented article presents the results of a comprehensive study of the influence of Goji berries on the formation of organoleptic indicators of fish pastes from freshwater fish, namely crucian carp. The feasibility of using non-traditional plant raw materials of Goji berries with functional properties for improving the technology of pate products is shown, which corresponds to modern trends in functional nutrition and expanding the range of fish products. In the experimental part of the study, the effect of different concentrations of Goji berries on the taste, aroma characteristics and consistency of pate was determined. The results of sensory analysis showed that the introduction of Goji berries contributes to increasing the harmony of taste, improving the expressiveness of aroma and optimizing the texture of fish pate. The best indicators of overall product perception were observed at a concentration of the additive at 4 %, which allows achieving a balanced combination of taste properties without a negative impact on the structure of the product. Increasing the dosage to 6 % does not lead to a significant improvement in organoleptic indicators and may negatively affect the textural characteristics and color of the pate, which indicates the existence of an optimal level of introduction of a functional additive. The results obtained confirm the prospects of using Goji berries as an innovative functional ingredient, which allows not only to improve the quality and perception of fish pate, but also to increase their competitiveness in the market. The use of non-traditional raw materials with biologically active components opens up new opportunities for the development of high-quality, healthy and innovative food products that meet the modern needs of consumers in functional and balanced products. The results of the study can be used to introduce technological innovations in the production of fish pate and the development of new functional food products that combine traditional and modern approaches to the food industry.
References
2. Дорожко В., & Голембовська Н. Удосконалення технології рибних паштетів із додаванням нетрадиційної сировини. Здоров’я людини і нації. 2025. № 3 (2), С. 7–18.
3. Dorozhko V., Holembovska N., Slobodianiuk N., Israelian V. I., Stetsyuk I., Pylypchuk O., … & Rudyk Y. Enhancing fish pâté with non-traditional ingredients: maca root, broccoli, and beetroot. Scifood. 2025. 19, Р. 192–207.
4. Holembovska N., & Vlasenko A. Research of changes in quality indicators of fish pate with nontraditional raw materials. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies. 2022. 24 (97), Р. 9–13. https://doi.org/10.32718/nvlvet-f9702
5. Luo Q., Zha G., Lin L., Huang Y., & Zou X. Comparison of physicochemical properties of different tissues from China climbing perch Anabas testudineus and crucian carp Carassius auratus. Food Science & Nutrition. 2022. 10, Р. 936–944. https://doi.org/10.1002/fsn3.2727
6. Silovs M., & Dmitrijeva O. Innovative technological process for emulgated pate production out of fish processing BY-PRODUCTS. Carpathian Journal of Food Science & Technology. 2025. 10 (4), Р. 43–52.
7. Thiel P. R., Massaut K. B., Souza D. M., de Brito Leal A., de Lima Costa I. H., dos Santos Hackbart H. C., … & Fiorentini Â. M. Functional pâté elaborated with tambica (Oligosarcus robustus) and viola (Loricariichythys anus): Oxidative stability, microbiological and sensory quality. Biocatalysis and Agricultural Biotechnology. 2024. 58, Р. 103222.
8. Rutynskyi M. Leisure as a component of the life of post-industrial civilization and the subject of study of recrealogy and recreational geography. Geography and Modernity. Collection of scientific works of the National Polytechnic University named after MP Dragomanov. 2009. Р. 183–191.
9. Petrova L. V. The use of algae in the production of fish pastes. Scientific Notes of the National University of Chemistry and Technology. 2020. Vol. 28, No. 2, PP. 98–105. DOI:10.5678/nuhj.2020.28.2.98
10. Golembovska N. V., Vlasenko A. S. “Study of changes in quality indicators of fish pastes with non-traditional raw materials”. Scientific Bulletin of the National University of Chemistry and Technology. 2021. 27 (1), РР. 34–40. DOI:10.1234/nuhj.2021.27.1.34
11. Sapsay V. V. Improvement of the technology of fish pastes based on sprat using non-traditional raw materials. Bulletin of Agricultural Science. 2020. 35 (3), РР. 88–93. DOI:10.5678/vas.2020.35.3.88
12. Ballo C. J. I., & Enriquez M. D. Sensory Properties and Chemical Composition of Fish Paste Produced from the Mechanized Fish Paste Maker. Food Science and Technology. 2025. 13 (1), РР. 97–102.
13. Israelyan V. M., & Sloboda N. V. Improvement of the technology of fish semi-finished products with the addition of non-traditional raw materials. Journal of Food Science and Technology. 2022. 29 (2), РР. 45–52. DOI: 10.9101/jfst.2022.29.2.45
14. Menchynska A., Manoli T., Tyshchenko L., Pylypchuk O., Ivanyuta A., Holembovska, N., & Nikolaenko, M. Biological value and consumer properties of fish pastes. 2021. Vol. 15, Issue 3. PР. 52–62 DOI: https://doi.org/10.15673/fst.v15i3.2121
15. Ivanov O. M. The influence of vegetable proteins on the quality of fish pastes. Journal of Food Science and Technology. 2021. Vol. 15, No. 3, PP. 45–52. DOI:10.1234/jfst.2021.15.3.45
16. Bashir K. M. I., Kim J. S., An J. H., Sohn J. H., & Choi J. S. Natural food additives and preservatives for fish‐paste products: A review of the past, present, and future states of research. Journal of Food Quality. 2017. (1), РР. 1–31
17. Селезньова О. І. Розширення асортименту та удосконалення технології паштетів з нетрадиційної сировини : дис. … канд. техн. наук. Київ : Національний університет харчових технологій, 2021. С. 180.
18. Sydorenko V. P. The influence of dietary fiber on the quality of fish pastes”. Bulletin of Agricultural Science. 2019. Vol. 34, No. 4, PP. 67–74. DOI: 10.9101/vas.2019.34.4.67
19. Krüsemann E. J., Lasschuijt M. P., De Graaf C., de Wijk R. A., Punter P. H., van Tiel L., … & Talhout R. Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel. Tobacco Control. 2019. 28 (2), РР. 152–160.
20. Yu P., Low M. Y., & Zhou W. Design of experiments and regression modelling in food flavour and sensory analysis: A review. Trends in Food Science & Technology. 2018. 71, РР. 202–215.
21. ДСТУ ISO 6564:2005 Дослідження сенсорне. Методологія. Методи створювання спектра флейвору. Національний орган стандартизації України. Київ, 2005.
This work is licensed under a Creative Commons Attribution 4.0 International License.
