Development and quality assessment of a functional analogue of fish products based on meat and vegetables for children’s nutrition in organized collectives

Abstract

This article examines one of the most important issues in modern science and practice, concerning children’s nutrition in organized groups, as well as food quality and its role in the structure of consumer products. International experience in the development and production of alternative food products is analyzed. The principles of food combinatorics in the design of food products with a given composition are studied.
This article presents the optimization of the recipe for a semi-finished meat-and-plant-based product to create a functional analogue of fish products intended for school meals. The nutrient profile, nutritional and biological value of the product were studied, and an organoleptic analysis was conducted using the descriptor-profile method. The product was developed using chicken meat with the addition of plant-based ingredients and fish oil. The results showed a high protein content (20.3%), a balanced fatty acid profile with EPA and DHA, and harmonious organoleptic properties. The product is recommended for inclusion in school meals as an alternative to fish, contributing to improved children’s health.