cological and nutritional justification of recipe components for a new technology of minced fish products

Abstract

Purpose. To substantiate the use of pumpkin puree as a local vegetable raw material in the technology of minced fish products from the perspective of human ecology, sustainable nutrition, food safety, and resourceoriented restaurant production. Methods. The study used an analytical review of current literature on sustainable healthy diets, dietary fiber, bioactive components of pumpkin and quality of fish products; normative analysis of raw material requirements; technological modelling of the formulation; calculated assessment of nutritional and energy value; descriptive organoleptic assessment of the experimental sample; and interpretation of microbiological indicators of the finished dish. Traditional fish patties without pumpkin puree were considered as a recipe prototype; however, quantitative experimental comparison with a control sample was not performed due to the lack of repeated primary measurements. Results. The addition of pumpkin puree to the formulation of minced fish products had technological, nutritional, and preliminary Ecological significance. It increased the share of a locally available plant component, formed natural colour, supported juiciness and soft texture, and supplemented the fish protein base with dietary fibre, pectin substances, and carotenoids. According to calculated data for fish patties with pumpkin without potato garnish, 100 g of product contained 4.06 g of protein, 9.80 g of fat, 0.98 g of carbohydrates, and 105.73 kcal. The experimental sample had an even surface, an orange shade, homogeneous tender consistency, and a characteristic fish taste with a moderate sweet pumpkin aftertaste. Microbiological indicators did not exceed established limits; pathogenic microorganisms, including Salmonella spp., were not detected in 25 g of product. Conclusions. The developed recipe and technological model can be considered a preliminary substantiated direction for ecological and nutritional improvement of minced fish products. Its ecological interpretation is based on the local origin of the vegetable raw material, the combination of animal and plant components, and the use of gentle heat treatment. Further validation requires control experiments, statistically confirmed sensory assessment, instrumental determination of quality indicators, and quantitative life-cycle-based environmental assessment.