tatpipТехника и технология пищевых производствFood Processing: Techniques and Technology2074-94142313-1748Кемеровский государственный университет10.21603/2074-9414-2026-3-2659MDKVCXtatpip-256Research ArticleСтатьиЖир из рыбного сырья в технологии колбасных изделий: перспективы и проблемы использованияFish-Based Oil in Sausage Production Technology: Prospects and Challengeshttps://orcid.org/0000-0002-6083-546XГлухаревА. Ю.GlukharevA. Yu.

Глухарев Андрей Юрьевич

Мурманск

Andrei Yu. Glukharev

Murmansk

glukharevayu@yandex.ruhttps://orcid.org/0000-0001-6454-7919ВолченкоВ. И.VolchenkoV. I.

Волченко Василий Игоревич

Мурманск

Vasily I. Volchenko

Murmansk

https://orcid.org/0000-0002-1892-0257ГроховскийВ. А.GrokhovskyV. A.

Гроховский Владимир Александрович

Мурманск

Vladimir A. Grokhovsky

Murmansk

https://orcid.org/0000-0002-1700-2323КолотоваД. С.KolotovaD. S.

Колотова Дарья Сергеевна

Мурманск

Daria S. Kolotova

Murmansk

Мурманский арктический университетРоссияMurmansk Arctic UniversityRussian Federation202606102026563584609Copyright © Глухарев А.Ю., Волченко В.И., Гроховский В.А., Колотова Д.С., 20262026Глухарев А.Ю., Волченко В.И., Гроховский В.А., Колотова Д.С.Glukharev A.Y., Volchenko V.I., Grokhovsky V.A., Kolotova D.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fptt.ru/jour/article/view/256

Рыбный жир – уникальный источник ценных биологически активных соединений: полиненасыщенных жирных кислот группы омега-3 и жирорастворимых витаминов, необходимых для нормального функционирования организма человека. Его применение в технологии колбасных изделий взамен жиров наземных животных и птиц позволяет повысить пищевую и биологическую ценность жировой фракции продукта, а также расширить ассортимент функциональных и обогащенных продуктов питания. Цель исследования – проанализировать и систематизировать научные данные о существующих  методах улучшения жирнокислотного состава колбасных изделий за счет использования рыбного жира и рыбного жиро- вого сырья, а также рассмотреть дальнейшие перспективы и оценить влияние получаемой продукции на здоровье и благополучие человека.Объекты исследования – научные публикации, посвященные изучению химического состава рыбного жира, биоактивных свойств его компонентов и практическому применению в колбасных изделиях. Поиск литературных источников проводили по клю- чевым словам с использованием библиографических баз данных ScienceDirect, PubMed, Springer Link и eLIBRARY.RU.Установлено, что потребление в пищу колбасных изделий, приготовленных по традиционным технологиям, может быть связано с потенциальным риском для здоровья организма человека из-за высокого содержания в них насыщенных жирных кислот и холестерина, которые повышают вероятность развития сердечно-сосудистых заболеваний и ожирения. Использование в рецептуре колбас рыбного жира или его комбинации с растительными маслами позволяет уменьшить содержание насыщенных жиров и сформировать сбалансированный жирнокислотный состав с высоким содержанием эссенциальных омега-3 полиненасыщенных жирных кислот. В результате может быть решена проблема корректировки и улучшения липидного компонента колбас. Тем не менее в ряде случаев такая замена требует дополнительных действий по стабилизации жира к окислению, вкусоароматических характеристик, а также консистенции готового продукта. Полученная продукция может быть использована различными группами населения как замена традиционным колбасным изделиям в рационе, что обеспечит достижение ряда положительных эффектов для здоровья потребителей, в т. ч. снизит риск сердечно-сосудистых заболеваний и отрегулирует липидный обмен.

Fish oil provides valuable natural compounds, such as omega-3 polyunsaturated fatty acids and fat-soluble vitamins, which are essential for human health. Its use in sausage production as a substitute for animal and poultry fats improves the nutritional and biological value of the fat fraction, thereby expanding the range of functional and therapeutic products. This review examines scientific literature on the use of fish oil to improve the nutritional value and biological efficacy of sausage fats, while also assessing the prospects and impact of the finished products on human health.The review covers scientific publications on the chemical composition of fish oil, the bioactive properties of its components, and its practical application in sausage products, indexed in ScienceDirect, PubMed, Springer Link, and eLIBRARY.RU.Traditional sausage products are often associated with potential health risks due to their high content of saturated fatty acids and cholesterol, which increase the risk of cardiovascular diseases and obesity. Adding fish oil to sausage formulations, alone or with vegetable oils, can reduce the saturated fat content in the finished product by shifting the fatty acid profile toward a higher proportion of unsaturated fats. Fish oil is an effective means of adjusting and improving the fat composition of sausages. However, in some cases, this substitution requires additional measures to stabilize the fat against oxidation, preserve the sensory profile, and maintain the consistency of the finished product.Sausages containing fish oil serve as a dietary substitute for traditional sausage products, as they reduce the risk of cardiovascular diseases and help regulate lipid metabolism.

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The authors declare that there are no conflicts of interest present.