Аннотация
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.