The economic feasibility of using non-traditional plant components in minced fish
https://doi.org/10.36038/0131-6184-2025-6-139-146
EDN: LQPKPP
Abstract
The aim of this study was to substantiate the economic feasibility of using non-traditional plant-based ingredients in minced fish. This article presents the economic prerequisites and technological approaches for the feasibility of using non-traditional plant-based ingredients in minced fish recipes. The criteria for introducing additional components included the functional and technological properties of the raw materials, the compatibility of taste characteristics and color palette, tactility and flavor, rheological properties and consumer properties, as well as the economic feasibility of producing combined food systems. The main principle for constructing a complex raw material system is systems modeling. It incorporates the functional characteristics of biosystems: food products, their ratios in a single sample, the sequence of process operations, and optimization of consumer properties. The subjects of the study were pollock minced fish, non-traditional raw materials (lentils and seaweed), semi-finished fish products, and culinary products. Using systems modeling, a targeted recipe for fish-vegetable minced fish was developed using fresh-frozen pollock fillets, as well as lentils and seaweed (chlorella). Based on the properties and integrity of the biosystem as a whole, achieved through the interaction of the recipe components and the synergistic effects of macronutrients, an additional effect was identified. This effect manifested itself in the emergence of new qualitative properties of the model structure, which are not possessed by the ingredients of the fish system. Considering the emergence principle, a semi-finished fish product can be studied by dissecting it into its components (ingredients), and then, by examining their properties, the properties of the whole—the culinary product – can be determined. Thus, using system modeling, a waste-free technology for producing fish products with increased nutritional value was developed, resulting in economic benefits.
About the Authors
A. T. Vasyukova
Vernadsky Russian State University of National Economy
Russian Federation
Russian Federation
Anna T. Vasyukova – Doctor of Engineering Sciences, Professor, Professor of the Department of Biotechnology and Food Safety
143907, Moscow region, Balashikha, Highway Enthusiasts, 50
A. R. Edwards
Russian Biotechnological University (ROSBIOTECH)
Russian Federation
Russian Federation
Anatoly R. Edwards – Postgraduate Student
125080, Moscow, Volokolamsk Highway, 11
Yu. A. Karavaeva
Vernadsky Russian State University of National Economy
Russian Federation
Russian Federation
Yulia A. Karavaeva – Student
143907, Moscow region, Balashikha, Highway Enthusiasts, 50
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Review
For citations:
Vasyukova A.T., Edwards A.R., Karavaeva Yu.A. The economic feasibility of using non-traditional plant components in minced fish. Fisheries. 2025;(6):139-146. (In Russ.) https://doi.org/10.36038/0131-6184-2025-6-139-146. EDN: LQPKPP
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