Development of Formulation and Production Technology of Fish Pate For Therapeutic and Prophylactic Purposes 
Galiya Kazhibayeva1, Kuralay Issaeva2, Akmaral Mukhamejanova3, Mars Khayrullin4, Dmitriy Kulikov5, Natalya Lebedeva6, Vera Gribkova7, Maksim Rebezov8
1Galiya Kazhibayeva, S. Toraighyrov Pavlodar State University, Kazakhstan, Central Asia.
2Kuralay Issaeva, S. Toraighyrov Pavlodar State University, Kazakhstan, Central Asia.
3Akmaral Mukhamejanova, S. Toraighyrov Pavlodar State University, Kazakhstan, Central Asia.
4Mars Khayrullin, K.G. Razumovsky Moscow State University of Technologies and Management, (the First Cossack University), Industrial Complex, Moscow, Russia.
5Dmitriy Kulikov, K.G. Razumovsky Moscow State University of Technologies and Management, (the First Cossack University), Moscow, Russia.
6Natalya Lebedeva, K.G. Razumovsky Moscow State University of Technologies and Management, (the First Cossack University).
7Vera Gribkova, K.G. Razumovsky Moscow State University of Technologies and Management, (the First Cossack University);
8Maksim Rebezov, K.G. Razumovsky Moscow State University of Technologies and Management, (the First Cossack University), Ural State Agrarian University, Yekaterinburg, Russia.
Manuscript received on 02 September 2019 | Revised Manuscript received on 12 September 2019 | Manuscript Published on 23 September 2019 | PP: 1355-1359 | Volume-8 Issue-5C, May 2019 | Retrieval Number: E11930585C19/19©BEIESP | DOI: 10.35940/ijeat.E1193.0585C19
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This paper presents the method of preparation of fish pate from pike or bream and additionally comprising pumpkin, vegetable oil, seaweed. Detailed fish pate production scheme is described. The developed fish pate has good sensory properties with high nutritional value. The protein content varied from 17.1 to 18.0% with high presence of essential amino acids, such as valine 97.5 mg/100g, isoleucine 93.8 mg/100g, threonine 79.1 mg/100g and tryptophan 18.4 mg/100g. Scientifically grounded fish pate formulation and production technology can lead to enrich human diet with healthy nutrients and improve human well-being and health conditions.
Keywords: Amino Acid, Bream, Fish, Pate, Pumpkin.
Scope of the Article: Production