Development of functional culinary products derived from the round goby (Neogobius melanostomus Pallas, 1814) with addition of Cystoseira barbata

Increasing urbanization results in the growing demand for the food products ready for consumption; fish culinary products, including those with functional properties, are a significant contributor to this niche. Thus, it is crucial to expand the range of such products available on the market. This work is aimed at the development and substantiation of technological parameters involved in the production of culinary items derived from round goby (Neogobius melanostomus Pallas, 1814) using Sous Vide cooking technique with addition of cystoseira (Cystoseira barbata). The inclusion of brown algae cystoseira among the ingredients may prevent iodine deficiency disoders due to its high iodine content. The application of low-temperature Sous Vide cooking technique yields a unique ready-to-eat product characterized by a tender, juicy texture and appealing aroma. A regression model was constructed, with its objective function defined by a microbiological parameter– the quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMA&FAM). The optimal processing parameters were identified: heat treatment duration 26 minutes; temperature 67 °С. Amino acid scores for essential amino acids, except for the limiting amino acid methionine, are indicative of a high biological value of the protein. The iodine content in the final culinary product is 260 μg, which meets a recommended daily intake for humans.