Comparative analysis of the biochemical composition of commercial fish species and justification of the technology for producing fish paste enriched with omega-3

Fish and fish products are an integral part of a balanced human diet, serving as a source of complete animal protein, polyunsaturated fatty acids (PUFAs), vitamins (D, B12), and essential minerals (iodine, selenium, phosphorus). In this regard, the aim of the research is to conduct a comparative analysis of the biochemical composition and nutritional value of commercial fish species in order to subsequently substantiate and develop a formulation for a fish paste enriched with omega-3 PUFAs, while assessing the effect of cavitation processing on the quality of the finished product. The article presents the results of a comparative analysis of the biochemical composition and nutritional value of commercial fish (pollock, cod, mackerel), which serves as the basis for justifying the selection of a combined fish raw material. This approach makes it possible to balance the protein-lipid ratio, improve the organoleptic properties, and ensure the functional orientation of the developed ready-to-consume product – a fish paste enriched with omega-3 polyunsaturated fatty acids. The product formulation has been developed using mathematical modeling in the “MultiMit Expert” system. Measurements of the structural and mechanical viscosity using the ST-2 structure meter and the SV-100 viscometer show that the fish paste exhibits typical pseudoplastic behavior for paste-like products and requires greater force to create the same deformation. Studies using the Oxitest device show that the experimental sample of fish paste, produced using cavitation treatment of the water-fat emulsion, had higher oxidative stability compared to the control sample. It has been established that applying cavitation treatment to an aqueous-fat emulsion (60 s, 80 % power, 120 W) promotes a more uniform distribution of the lipid phase in the protein base, which is confirmed by an improvement in the structural-mechanical properties (a 21.5 % reduction in ultimate shear stress, a 16.1 % increase in elastic deformation) and an increase in the product’s oxidative stability (an increase in the induction period by 19.8 %). The developed formulation of the enriched omega-3 fish paste makes it possible to produce a product with a rich amino acid and fatty acid composition, which makes it attractive to consumers in terms of its functional properties.