Improvement of technology of fish pastes with the addition of non-traditional raw materials
Keywords:
Crucian carp, goji berries, biologically active additives, physicochemical properties, organoleptic properties, texture, oxidative stability, nutritional valueSynopsis
The growing interest of consumers in functional fish products has contributed to the development of innovative formulations enriched with biologically active and nutritionally valuable components. This study investigated the effect of including goji berries in the formulations of crucian carp-based fish sticks. Three experimental samples were developed: control – without herbal additives, sample 1 – with 2% goji berries, sample 2 – with 4% goji berries and sample 3 – with 6% goji berries. The physicochemical parameters of the products were studied, in particular, moisture, protein, fat, minerals and acidity, as well as technological characteristics – moisture retention capacity, color, texture and sensory characteristics. The inclusion of berries increased the mineral content, while the moisture content of the products decreased (from 78.0 to 68.0%). The samples with berries demonstrated improved sensory properties and increased structural density, which positively affected the textural characteristics.
When stored at 4°C for 4 days, the samples with goji berries maintained the stability of physicochemical parameters: changes in acidity and peroxide value were minimal, and sensory properties were high, indicating good oxidative and microbiological stability. The organoleptic evaluation showed improved taste characteristics and aroma harmony, which were most pronounced in sample 2.
The results of the study confirm the feasibility of using plant biologically active additives in fish pastes to increase nutritional value, functional properties and organoleptic appeal. Further studies are recommended to assess microbiological stability during long-term storage and study consumer preferences for introduction into production.
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June 26, 2026
Copyright (c) 2026 Nataliia Holembovska, Valentyna Israelian, Nataliia Slobodyanyuk, Anastasiia Ivaniuta, Inna Stetsyuk, Inna Kurbatova, Vasyl Shynkaruk, Yaroslav Rudyk
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Holembovska, N., Israelian, V., Slobodyanyuk, N., Ivaniuta, A., Stetsyuk, I., Kurbatova, I., Shynkaruk, V., & Rudyk, Y. (2026). Improvement of technology of fish pastes with the addition of non-traditional raw materials. In O. Priss, L. Bal-Prylypko, H. Tolok, S. Tolok, I. Ustymenko, I. Bal, O. Kanishchev, V. Davydovych, L. Shevchenko, O. Semenko, N. Slobodyanyuk, O. Pylypchuk, A. Ivaniuta, N. Holembovska, V. Israelian, A. Omelian, I. Ivanova, M. Serdyuk, T. Tymoshchuk, … L. Chepurda, Advances in food technology and innovation (pp. 135-169). Scientific Route OÜ®. https://doi.org/10.21303/978-9908-845-03-6.ch6
