Enhancing fish pâté with non-traditional ingredients: maca root, broccoli, and beetroot

The article substantiates the feasibility of using and combining freshwater fish with non-traditional raw materials (maca root, broccoli, beetroot). Positive results of sensory, organoleptic, colorimetric analysis of fish pâtés using the flavor profile method and establishing their compliance with a hypothetical standard are presented. The feasibility of using the flavor profile method and colorimetric methods to assess the overall impression of fish pâtés for expanding biologically significant food products was shown. Based on the results of consumer preferences, the authors used 10 descriptors of the flavor method to describe flavor. Sensory analysis and colorimetric studies were carried out using current standards. DSTU ISO 6564:2005 "Sensory research. Methodology. Methods for creating a flavor spectrum" was used to create descriptors. It was found that the preliminary heat treatment of pâtés affects the color formation of the finished product. Positive results of organoleptic and colorimetric studies showed the feasibility of using maca root, broccoli, and beetroot in pâté technology.