Comprehensive assessment of structural and functional quality indicators of fermented fish products

A comprehensive evaluation of the structural and functional properties of fermented fish products based on tilapia (Tilapia nilotica) was carried out in this study. The scientific novelty of the research lies in the integrated assessment of the effect of fermentation level on textural properties, water-holding capacity, and microstructural organization of the product. The study included a control sample and samples with fermentation levels of 30% and 40%. Texture Profile Analysis (TPA), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), water-holding capacity (WHC), and pH determination methods were applied. Statistical analysis was performed using ANOVA (p<0.05). The results demonstrated that increasing the fermentation level reduced hardness by 27-34% and increased water-holding capacity by 12-18%. FTIR analysis revealed changes in the secondary structure of proteins in fermented samples, while SEM results indicated trends in microstructural reorganization. A relationship between the structural and functional characteristics of the products was established. The most favorable results were obtained for samples with a 30% fermentation level. The findings indicate that fermentation is a promising technological approach for regulating the structural and functional properties of tilapiabased fish products.

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