Enhancing fish pâté with non-traditional ingredients: maca root, broccoli, and beetroot

Authors

  • Vladyslav Dorozhko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Meat, Fish, and Seafood Technology, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +380445278950 Author https://orcid.org/0000-0003-4796-2445
  • Nataliia Holembovska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Vystavkova Str., 16, Kyiv, 03041, Ukraine, Tel.: +38(096)206-62-76 Author https://orcid.org/0000-0001-8159-4020
  • Nataliia Slobodianiuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products Department of technology of meat, fish and marine products, Polkovnyka Potekhina, str. 16, Kyiv, 03040, Ukraine, Tel.: +38(098)2768508 Author https://orcid.org/0000-0002-3646-1226
  • Valentyna Israelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of technology of meat, fish and marine products, Polkovnyka Potiekhina Str., 16, Kyiv, 03040, Ukraine, Tel.: +38(096)7240399 Author https://orcid.org/0000-0002-7242-3227
  • Inna Stetsyuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Meat, Fish, and Seafood Technology, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +38(096)145-48-00 Author https://orcid.org/0000-0001-8392-6527
  • Oksana Pylypchuk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Meat, Fish, and Seafood Technology, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +38(096) 961-20-83 Author https://orcid.org/0000-0002-2757-6232
  • Alina Omelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Meat, Fish, and Seafood Technology, Vystavkova Str., 16, 03041, Kyiv, Ukraine, Tel.: +380(98)784-60-45 Author https://orcid.org/0000-0001-9004-5250
  • Yaroslav Rudyk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Management and Educational Technologies, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine, Tel.: +38(044)527-83-56 Author https://orcid.org/0000-0001-5382-1505

DOI:

https://doi.org/10.5219/scifood.24

Keywords:

fish pâtés, maca root, broccoli, beetroot

Abstract

The article substantiates the feasibility of using and combining freshwater fish with non-traditional raw materials (maca root, broccoli, beetroot). Positive results of sensory, organoleptic, colorimetric analysis of fish pâtés using the flavor profile method and establishing their compliance with a hypothetical standard are presented. The feasibility of using the flavor profile method and colorimetric methods to assess the overall impression of fish pâtés for expanding biologically significant food products was shown. Based on the results of consumer preferences, the authors used 10 descriptors of the flavor method to describe flavor. Sensory analysis and colorimetric studies were carried out using current standards. DSTU ISO 6564:2005 "Sensory research. Methodology. Methods for creating a flavor spectrum" was used to create descriptors. It was found that the preliminary heat treatment of pâtés affects the color formation of the finished product. Positive results of organoleptic and colorimetric studies showed the feasibility of using maca root, broccoli, and beetroot in pâté technology.

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References

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Published

2025-04-22

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Vol. 19 (2025): Scifood

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Articles

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Copyright (c) 2025 Vladyslav Dorozhko, Nataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Inna Stetsyuk, Oksana Pylypchuk, Alina Omelian, Yaroslav Rudyk (Author)

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How to Cite

Enhancing fish pâté with non-traditional ingredients: maca root, broccoli, and beetroot. (2025). Scifood, 19(1), 192-207. https://doi.org/10.5219/scifood.24

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