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Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids in the market. Partial replacement of traditionally used white fish species by pelagic fish, will increase the content of omega-3 fatty acids improving the nutritional value but may also affect the consumer acceptance. The aim of this study was to assess the physicochemical and sensory quality of novel fish cake prototypes prepared from haddock and mackerel minces. Experimental approach. Fillets of haddock and Atlantic mackerel were used as raw material for preparation of fish cakes. The fish fillets were minced, mixed together in proportions of 100/0, 75/25 and 50/50 % m/m haddock/mackerel with salt, potato starch, pepper and full fat milk. Physicochemical and sensory analyses were further performed. Results and conclusions. The fatty acid composition analysis showed that the recommended daily intake of 250 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can easily be reached by consumption of fish cakes enriched with mackerel. The oxidation levels of all fish cakes were low in terms of peroxide value and TBARS. Fish cakes prepared with higher content of mackerel mince (50 % m/m) had significantly (p<0.05) softer texture compared to other fish cakes due to higher amount of fat in their formulations. At the same time, these fish cakes were significantly darker compared to haddock-based (50 % m/m) fish cakes due to higher myoglobin content in the fish muscle. Moreover, fish cakes with higher amount of mackerel mince had increased yellowness due to accumulation of water-soluble (r = 0.990, p < 0.05) and fat-soluble (r = 0.976, p < 0.05) TBARS. 30 metabolites were quantified by using NMR metabolomics. The content of anserine, TMAO and β-ala decreased, while the content of His, Glu, Ala increased with inclusion of mackerel. Sensory tests have shown the addition of mackerel did not reduce consumer acceptability towards the new fish cakes. Novelty and scientific contribution. The research demonstrated that Atlantic mackerel can be successfully used for partial replacement of white fish species in fish cake formulations to produce healthy and tasty ready-to-cook products and increase the consumption of small pelagics in Europe.

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