IMPROVEMENT OF FISH DISH TECHNOLOGY USING VEGETABLE RAW MATERIALS
DOI:
https://doi.org/10.31359/2312.3990.2026.39.1.107Keywords:
fish, pumpkin, technology, restaurant industry, nutritional value, quality, food safetyAbstract
The study presents the development of an improved technology for fish patties based on fish mince with the addition of pumpkin puree as a functional ingredient. The feasibility of pumpkin application was substantiated due to its content of β-carotene and pectin substances. An experimental formulation of fish patties with pumpkin was developed, along with a technological scheme using poaching as a heat treatment method to preserve nutritional value.
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