FERMENTED TILAPIA FISH PATTIES: A MULTILEVEL BIOTECHNOLOGICAL, SPECTROSCOPIC, AND MICROSTRUCTURAL ANALYSIS

This study presents the development and scientific substantiation of an innovative biotechnology for the production of fermented fish patties based on Nile tilapia (Tilapia nilotica) enriched with shrimp homogenate and a multistrain microbial culture including Streptococcus cremoris, Streptococcus faecalis var. liquefaciens, Lactobacillus fermentum, and the probiotic strain Escherichia coli 64G. The research involved comprehensive evaluation of structural, rheological, spectral, and microbiological characteristics using texture profile analysis (TPA), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and statistical analysis (ANOVA). Fermentation induced intensive proteolysis and restructuring of the protein matrix, resulting in a 27-34% reduction in hardness, increased cohesiveness and elasticity, and a 12-18% increase in water-holding capacity. FTIR analysis revealed redistribution of protein secondary structures, while SEM visualization confirmed the formation of a dense and homogeneous gel network with reduced porosity. Microbiological assessment demonstrated a 1.5-2.0 log reduction in total viable counts and suppression of yeast and mold microflora, confirming a natural biopreservative effect and extended shelf life. Sensory evaluation showed improved juiciness, texture, and overall acceptability. The developed technology demonstrates high scalability and strong potential for industrial implementation in functional and gerodietetic food production.

1. FAO. The State of World Fisheries and Aquaculture 2022: Towards Blue Transformation. Rome: Food and Agriculture Organization of the United Nations, 2022. – 224 р. https://doi.org/10.4060/cc0461en.

2. Meurer F. Protein requirements in Nile tilapia (Oreochromis niloticus) during production and reproduction phases / F. Meurer, J. Novodworski, R.A. Bombardelli // Aquaculture and Fisheries. – 2024. – Vol. 9, № 1. – P. 23-35. https://doi.org/10.1016/j.aaf.2024.03.004.

3. Dried fish at the intersection of food science, economy, and culture: A global survey / B. Belton et al // Fish and Fisheries. – 2022. – Vol. 23, № 4. – P. 941-962.

4. Quality, functionality, and microbiology of fermented fish: A review / J. Zang et al // Critical Reviews in Food Science and Nutrition. – 2020. – Vol. 60, № 7. – P. 1228-1242. https://doi.org/10.1080/10408398.2019.1565491.

5. The contribution of microorganisms to the quality and flavor formation of Chinese traditional fermented meat and fish products / J. Mao et al // Foods. – 2024. – Vol. 13. – Art. 608. https://doi.org/10.3390/foods13040608.

6. Fermented fish products: Balancing tradition and innovation for improved quality / H. Li et al // Foods. – 2024. – Vol. 13, № 16. – Art. 2565. https://doi.org/10.3390/foods13162565.

7. Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria / P. Gao et al // LWT – Food Science and Technology. – 2020. – Vol. 129. – Art. 109539. https://doi.org/10.1016/j.lwt.2020.109539.

8. Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution / Q. Cui et al // Food Research International. – 2024. – Vol. 187. – Art. 114456. https://doi.org/10.1016/j.foodres.2024.114456.

9. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation / C. Li et al // Food Chemistry. – 2024. – Vol. 449. – Art. 139239.

10. Toldrá F. Proteolysis and texture evolution in fish products / F. Toldrá // Food Chemistry. – 2006. – Vol. 98. – P. 438-444.

11. Rustad T. Physical and chemical properties of protein seafood by-products / T. Rustad // Maximising the Value of Marine By-Products. Woodhead Publishing Series in Food Science, Technology and Nutrition. Cambridge: Woodhead Publishing, 2007. – P. 3-21. https://doi.org/10.1533/9781845692087.1.3.

12. Protease activity and protein gelation / R. Ovissipour et al // Food Hydrocolloids. – 2012. – Vol. 27, № 2. – P. 335-343.

13. Kim S.K., Mendis E. Bioactive marine peptides: Properties and applications / S.K. Kim, E. Mendis // Food Research International. – 2006. – Vol. 39, № 4. – P. 383-393.

14. Seafood biopreservation by lactic acid bacteria / M. Ghanbari et al // Food Microbiology. – 2013. – Vol. 34, № 1. – P. 123-132.