ОЦЕНКА ПИЩЕВОЙ И ТЕХНОЛОГИЧЕСКОЙ ЦЕННОСТИ РЫБНЫХ КОТЛЕТ С РАСТИТЕЛЬНОЙ ДОБАВКОЙ

Abstract

An experimental study was conducted to evaluate the effect of plant components on the quality and functional-technological properties of minced fish products (cutlets/pâté). Three formulations were developed: a control sample (fish only), an experimental sample with 20% broccoli, and an experimental sample with 30% broccoli. For each formulation, physicochemical parameters, sensory characteristics, texture, and nutritional value were determined. It was found that the incorporation of 20% and 30% broccoli increased the content of dietary fiber and vitamin C compared to the control sample. The sample containing 30% plant component showed a 12% reduction in fat content and an 8% increase in plant protein compared to the control, indicating a decrease in energy density and improved dietary characteristics. Functional and technological properties were evaluated through water-holding capacity (WHC) and water-binding capacity (WBC). The addition of 20% broccoli increased WHC by 15%, while 30% broccoli resulted in a 22% increase compared to the control sample. This indicates improved resistance to moisture loss during heat treatment. A similar trend was observed for WBC. Sensory evaluation showed that the sample with 20% broccoli received the highest scores for taste, aroma, and overall acceptability (average score 4.3 out of 5). The 30% broccoli sample was less preferred due to a pronounced vegetable aftertaste (average score 3.8). The results confirm that partial replacement of minced fish with a plant ingredient such as broccoli improves nutritional value, functional-technological properties, and texture formation of fish cutlets/pâté. It is recommended to use at least 20% broccoli to achieve an optimal balance between quality, nutritional value, and consumer acceptance.