The economic feasibility of using non-traditional plant components in minced fish

The aim of this study was to substantiate the feasibility of identifying factors that contribute to the structure of minced fish and fish-based products. The article presents the functional and technological characteristics of various types of minced fish. Identifying the factors that contribute to the structure of minced fish and fish-based products is advisable, as this helps improve product quality. The physicomechanical and chemical-biological properties of minced fish make it a promising candidate for the production of a wide range of culinary, canned, and other products. Identifying the factors that influence minced fish structure helps: improve the functional and technological properties of raw materials, regulate the organoleptic and structural-mechanical characteristics of finished products; expand the product range through the use of additives that improve the properties of the minced fish; and increase the yield of finished products through the use of structure-regulating additives that impart the desired properties to the minced fish. The functional and technological characteristics of fish raw materials play a crucial role in determining the quality of minced meat. These characteristics are related to the composition of the fish meat, which affects the consistency of the minced meat, its shelf life, and other properties. The functional and technological properties of fish raw materials are influenced by proteins, fats, minerals, and vitamins. To regulate these properties, additional components are used: protein supplements, fats, minerals, or vitamins in specific doses. Thus, the functional and technological characteristics of fish raw materials influence the consistency of the minced meat, its shelf life, and other properties, requiring consideration of the chemical composition and microstructural characteristics of the raw materials.