Scientific rationale of ingredients choice for functional fish pastes

In recent years, the global demand for finished fish products is increased. Aquaculture raw materials are a rich source of nutrients for health. At the same time a large amount of fished fish raw materials are rejected and representing a losses. High-quality raw materials with technological defects are not in demand by the food production of fish products. Perishable substandard fish raw materials can be used in the production of combined fish products. The analysis of the fish catches global scale in the seas, oceans, farmed marine and freshwater aquaculture is carried out. An assessment of the market trends for the production and fish products consumption is made. This article provides an overview of targeted ingredient selection for balanced fish formulations. The characteristics of the most popular plant origin ingredients and their derivatives in the fish pates production are given. A comprehensive assessment of the biological, energy and nutritional value of plant products is given. Described technological approaches and production methods, the safety of vegetable ingredients. The results of research, technological solutions, substantiation of the choice of ingredients adopted by the developers for the formulations of multicomponent pate are summarized. The use of unclaimed raw materials, leftover fish meat with plant ingredients represents additional profit. Fish pate formulations are the basis for the production of complete, ready-to-eat products. Tests of multicomponent fish and vegetable products confirm their high performance. Pates, balanced in nutritional value, minerals, are a finished product that does not require additional preparation. The review article will generate awareness among the researchers, food technologists for the production of fish products and the general public

Identification of health and safety management system components in the fish patty production

The article reveals research on the development of health and safety management system components for making fish patties from different species of shark catfish (Pangasianodon Hypophthalmus), croaker (Otolithus Sp), silver carp (Hypophthalmichthys Molitrix), Atlantic mackerel (Scomber Scombrus) and lizardfish (Saurida Tumbil). It suggests a nomenclature of fish patty safety indicators including hygienic, microbiological, identificational, and also the product list, ingredients, organoleptic properties, physical and chemical properties, nutritional energy value, date of manufacture and date of packaging, expiry date and storage conditions, batch number, conformity markings, name and location of the manufacturer. The research has analyzed the fish patty production block diagram and determined critical control points. Based on the cause and effect diagram for defects in fish patties, all defects are grouped into three blocks: defects due to the poor quality of raw material, processing defects, defects due to improper storage, transportation and sale. The obtained results have underlain the guidelines to prevent defective products at the stages of acceptance, manufacture, storage, and transportation of products to the consumer. The research also communicates recommendations for procurement of raw materials, production control, and qualification requirements for personnel, labor protection and metrological control of the equipment used. HACCP components have been successfully identified: preventive measures for hazards identified in the production of fish patties, 6 critical control points, a draft HACCP plan, and a prerequisite program