Development of formulation and production technology of fish pate for therapeutic and prophylactic purposes

Abstract

This paper presents the method of preparation of fish pate from pike or bream and additionally comprising pumpkin, vegetable oil, seaweed. Detailed fish pate production scheme is described. The developed fish pate has good sensory properties with high nutritional value. The protein content varied from 17.1 to 18.0% with high presence of essential amino acids, such as valine 97.5 mg/100g, isoleucine 93.8 mg/100g, threonine 79.1 mg/100g and tryptophan 18.4 mg/100g. Scientifically grounded fish pate formulation and production technology can lead to enrich human diet with healthy nutrients and improve human well-being and health conditions.