Study of Quality Indicators of Fish Pates Enriched with Probiotic Microorganisms

The study focuses on the evaluation of quality parameters of fish semi-preserves "Fish Pâtés Enriched with Probiotic Microorganisms." The primary objective was to investigate the physicochemical, organoleptic, and microbiological properties of the product obtained via biotransformation of raw materials using bacterial starter cultures ( L. acidophilus and S. thermophilus ). Nutritional value parameters, including the content of proteins, fats, carbohydrates, caloric value, and water activity, were determined. The microbiological safety and preservation of probiotic cultures in the final product were analyzed. Organoleptic evaluation confirmed the high consumer appeal of the product. The results demonstrate the stability of the quality parameters and compliance of the product with the requirements for functional foods.