Forecasting fatty acid profiles of minced fish products

The objective of this research was to develop minced fish products based on comprehensive modeling of recipes using fish and plant-based raw materials, ensuring optimal functional and technological characteristics. Fish products are characterized by complex fatty acid compositions. The presence of double bonds in fatty acids determines their binding and technological functions. Balancing omega-3 and omega-6 fatty acids is an important factor. Therefore, research aimed at optimizing the fatty acid composition of food products is relevant. The subjects of the study were ocean fish, legumes, and herbs, as well as model fish mince mixtures and finished culinary products. Experiments and tastings were used to determine the ratios of fish raw materials and plant additives that allow for optimal protein and fat proportions in the model mince mixture. The average score was 4.7–4.9. Brief heat treatment of 12 to 15 minutes at 175-180 °C and exposure of the processed product to a steam-air space reduced weight and nutrient loss to the environment, resulting in a product with a rich flavor, rich in high-quality proteins, omega-3 PUFAs, polyphenols, vitamins, and antioxidants. Cooking does not lead to a decrease in the content of omega-3 and omega-6 fatty acids, and in some cases, even increases their levels. This means that they are not present in pure form in fish, but rather as part of the phospholipids of cell membranes, meaning they are tightly "packed" into binary layers and surrounded by proteins. This "packaging" promotes the degradation of long-chain fatty acids.