This paper reports the results of a study aimed at devising a technology for producing fish-plant functional snacks. The research focuses on improving the product recipe in order to enhance its organoleptic, physicochemical, and rheological properties, as well as to increase its biological value. The raw material includes minced mullet (Planiliza haematocheila), fortified with 20% Jerusalem artichoke powder, 0.5% of a 20% sodium alginate solution, and prophylactic salt with reduced sodium content. The effects of these additives on water-holding capacity, physicochemical characteristics, structural and mechanical properties, microbiological stability, and sensory attributes were evaluated. It was found that the addition of Jerusalem artichoke increased the water-holding capacity by 11.7%, while the incorporation of 0.5% sodium alginate solution decreased the yield stress to 8.1 kPa and increased stickiness to 3.2 kPa. During production and storage, lipid modification processes were observed. The dynamics in accumulating the conjugated dienes and trienes, products of PUFA conjugation, which leads to the formation of additional functional properties, were studied. The peroxide value did not exceed 0.043% I2/100 g of fat, demonstrating high oxidative stability. The shelf life of the dried fish-plant snacks was determined to be up to 25 days when stored at 2–6°C. The formulation devised demonstrates a strong potential for practical application in the field of functional nutrition, particularly in the production of health-oriented food products and could be implemented in large-scale manufacturing to meet daily physiological nutrient requirements
Palamarchuk et al. (Tue,) studied this question.