Formulation for protein-fat sauce from fish processing waste and buckthorn

The deficiency of essential amino acids and essential fatty acids in the diet is an important issue of food security in the Russian Federation is These leads to diseases of the musculoskeletal system, cardiovascular system, brain and other disorders. The paper studies the production of protein-fat sauce by enriching cream sauce with a peptide additive made by high-temperature hydrolysis of smoked sprat heads and sea buckthorn oil obtained by extraction from sea buckthorn berry cake. The aim of the work was to optimize the sauce composition and to evaluate its organoleptic properties, biological value and functionality. Sea buckthorn oil has been identified as containing 59% valuable PUFAs, as well as 13.95 mg% beta-carotene, which proves its high biopotential and antioxidant properties. Using the method of point scales and profilograms, a sensory analysis of the sauce quality was carried out, its taste characteristics were revealed. A mathematical model of the recipe has been obtained, based on which the amounts of the peptide additive – 25.7% and sea buckthorn oil – 16.2% have been optimized. The chemical composition of the sauce has been determined, showing a high content of the protein component with active peptides (22%) of collagen nature and the fat fraction (64%) with a balanced composition of fatty acids (SFA:MUFA:PUFA = 1.1: 1:1). Consumption of 100 g of the sauce satisfies the physiological need for vitamin A by 27.4%, vitamin C – 50.9%, vitamin E – 170.6%, vitamin B1 – 43.3%, beta-carotene – 72%, iron – 806.6%, manganese – 270%. The results of microbiological studies of the sauce during storage are presented, according to which its recommended shelf life is 30 days. The sauce is recommended to be used as an addition to salads and many food products, and as an enriching component and a source of biologically active substances.