At present, innovations in the field of food production are associated with the development and implementation of technologies for functional products, including those exhibiting the gerodietic properties. Under the production of such products, the dry powdered seafood cryoconcentrates developed by us, which have a unique chemical composition, can successfully act as a physiologically functional ingredient or enriching additive. The goal of research was to study the physicochemical, organoleptic characteristics and safety indicators of new species enriched molded fish products. The objects of research were molded fish products (sausages) obtained by technology in accordance with the current regulatory documentation. As enrichers for fish sausages, the mixtures of cryoconcentrates from seafood were used: cucumaria, squid, Pacific herring milt, octopus skin, scallop mantle, and seaweed. The mixtures according to their characteristics met the requirements of STO 00471515-071-2019 “Dry seafood concentrates”. Structural-mechanical, biochemical properties, and sensory characteristics of molded fish products (sausages) enriched with cryoconcentrates developed by us were studied. The study of the biological activity of enriched fish sausages indicates that they contain biologically complete proteins, hexosamines, nucleatides, glycosides, carotenoids, and iodine in amounts that provide the physiological daily requirement of the human body by more than 22.3%, which allows attributing them to the functional foods. The calculation of the content of essential lipid components in a 100 g serving of sausages shows that it significantly exceeds the established daily intake of these essential micronutrients (by more than 15%), which confirms the functionality of the product in this indicator. The enriched molded fish products have high organoleptic characteristics and water-holding capacity, which determines the yield of finished products, their juiciness and consistency. The physico-chemical and microbiological safety of a new range of enriched fish sausages has been experimentally confirmed. The high functionality of the molded fish products enriched with seafood cryoconcentrates justifies the recommendations for using them as gerodietetic food products.

Introduction. Nutrition has a significant impact on human health, performance, well-being, and lifespan. The research objective was to develop formulations for functional compositions of seafood cryoconcentrates. Study objects and methods. The study featured concentrates obtained by cryotechnology from carcasses of Pacific squid (Todarodes pacificus), muscular shell of cucumaria (Cucumaria japonica), scallop mantle (Mizuhopecten yessoensis), octopus skin (Octopus dofleini), milt of Pacific herring (Pacific herring), and Japanese kelp (Laminaria japonica), as well as their multicomponent mixes. The content of biologically active substances was determined by the spectrophotometric method. The safety and biological value were biotested on Tetrahymena pyriformis. Results and discussion. The dry seafood concentrates had a high content of protein, minerals, and biologically active components, i.e. hexosamines, triterpene glycosides, carotenoids, nucleic acids, etc. The seafood cryoconcentrate mixes were divided into fortifying, restoring, immunomodulating, and mineral. Their chemical composition varied greatly, depending on the functional aim of the mix. For instance, the protein content varied from 28.8 to 57.6%, lipids – from 3.1 to 6.9%, carbohydrates – from 15.0 to 35.9%, minerals – from 10.9 to 22.9%, and hexosamines – from 2.2 to 5.6%. The experiments made it possible to substantiate the composition of the dry mixes. The compilation principle was based on the chemical profile of the raw material, as well as on the choice of biologically active substances. All the dry seafood concentrates showed a high relative biological value. However, the values differed, depending on the type of raw material: from 65.5% for the scallop mantle sample to 86.3% for the octopus skin sample. The difference could be explained by the chemical composition of the cryopowders and their availability to ciliate enzymes. Conclusion. The research resulted in formulations and functional mixes of dry seafood concentrates obtained by cryotechnology. The dry seafood concentrates can be used both independently and as functional compositions. The developed mixes demonstrated rather high content of animal proteins, minerals, and biologically active substance, e.g. hexosamines, triterpene glycosides, carotenoids, nucleic acids, etc. Their functional compositions proved to have excellent sensory properties; they are biologically safe for human consumption and have a high relative biological value.

The search for new effective structure-forming agents of natural origin in order to improve the technology of fish molded products is an urgent scientific and industrial problem. In the course of the study, to obtain minced fish systems, frozen pollock and pink salmon have been used that meet the technical requirements of the current regulatory documentation. Mixtures of cryoconcentrates from seafood, rice and wheat flour, and the enzyme transglutaminase are used as structure-regulating additives. Cryoconcentrates have been made from cucumaria, squid, Pacific herring milt, octopus skin, seaweed, and scallop mantle. The introduction of dry powdered cryoconcentrates of seafood, containing a significant amount of protein substances, has contributed to the binding of water and an increase in the water-retaining capacity of minced pink salmon and pollock. Based on the results of studying the physical, chemical, rheological and organoleptic properties of dispersed minced fish systems, rational amounts of structure-regulating additives have been established: seafood cryoconcentrates - 4.0-5.0 %; transglutaminase - 0.5 %; rice flour - 2.0 %; wheat flour - 1.0-2.0 %. Molded fish products (cutlets, sausages) containing structure-regulating additives had high organoleptic properties after heat treatment. The results of the research should be used in the development of formulations of fish dispersed compositions in the technologies of molded, emulsion and structured products. The established high water-binding capacity of seafood cryoconcentrates justifies the need to study them as natural cryoprotectors in refrigeration technologies.

The purpose of the work: systematization of trends in the development of scientific research on the creation of effective cryoresistant systems for the refrigeration technology of food, including from aquatic biological resources.Results: analytical studies have shown the widespread use of cryoprotectors in cryobiology, aquaculture, the production of various food products and other industries. In the food industry, it is advisable to use natural materials that do not have toxicity and are components of food products as cryoprotectors.Novelty of the work: a promising direction is the use of products from hydrobionts of dry seafood concentrates obtained by cryotechnology as cryoprotectors in refrigeration technologies. They have high functional properties and can be used both as separate preparations and as part of composite systems.Practical significance: the results obtained are used by specialists in the development of new technologies for frozen minced fish products, which, due to the use of cryoprotectors, have higher quality indicators compared to control samples.Methods used: Analytical evaluation of modern domestic and foreign scientific works in the field of cryotechnology using cryoprotectors, systematization of scientific data and justification of directions for the creation of cryoprotective compositions for food refrigeration technology.

Biocorrectors are dry concentrates from natural raw sources with high nutritional value due to the high content of important chemical components of food, including essential, minor, and biologically active nutrients. The raw material for the production of natural biocorrectors can be waste from cutting the fish and animal products. It is promising to use the skin of an octopus, the weight of which during cutting is up to 37% of the weight of raw materials, Pacific herring milt, which is formed during cutting in an amount of up to 12.4% of the weight of raw materials, and bivalve mantle mollusk of Primorsky scallop, accounting for about 10% of its mass. The goal of the research is to obtain dry food concentrates from seafood waste that exhibit functional properties. To preserve and form the specific properties of finished products, namely high biological value, digestibility, organoleptic indicators of concentrates, low-processing temperatures (cryotechnology) were used, which maximally preserved the composition, structure and other natural properties of raw materials. The dry seafood concentrates obtained by cryogenic technology exhibit high functionality and can be used as biocorrectors of food in order to impart high nutritional and biological value to it due to the balance of microand macronutrients.