Uncooked oatmeal balls and granola cookies with juice-containing fish collagen jelly

The study involved the use of juice-containing collagen hydrate (jelly) obtained from pike-perch (Sander lucioperca) skin as an ingredient in confectionery recipes, such as energy oatmeal balls and granola cookies. Juice-containing collagen fish jelly was prepared according to the developed technology, where fish skin, cleared of scales and meat cuts, was washed and loaded into a container together with dry table salt (5-10% of the total mass of fish raw materials) and finely crushed ice (up to 25 %) to prevent heating of the resulting mixture during its subsequent mechanical tenderization, due to the rotating blades of a chopping knife for 3-5 minutes. The resulting mixture was washed with water to remove salt, the washed skin was loaded into a glass container along with directly squeezed apple juice, taken in a weight ratio of (1:4,5), respectively, the container was closed with a screw cap, and placed in a refrigerator (4±2 ºС) for aging for 20–24 hours. Then the swollen fish skin was homogenized using an immersion blender to a homogeneous mass, which was packaged, frozen (–18 ºС) and stored until further use. The nutritional and energy value of fish collagen jelly was determined, consisting of: water – 87,4±0,7 %; fat – 1,0±0,7 %; protein – 4,28±0,28 %; ash – 0,28±0,01 %; carbohydrates – 7,0±1,7 % and containing 75,75 kcal. Recipes were developed and pilot samples of oatmeal balls and muesli cookies without heat treatment with juice-containing fish collagen jelly were obtained. A positive assessment was given to the developed pilot samples of confectionery products with a functional focus and acceptable organoleptic quality indicators.

1. Energy Balls Market Size, Share, Industry Trends, Growth Drivers, Opportunities, Key Players Analysis, Regional Outlook and Forecast Report (2025–2032). – Text: electronic // The Brainy Insights: site. – URL: https://www.thebrainyinsights.com/report/energy-balls-market-13361 (accessed on 28.10.2025).

2. Energy Balls Market Analysis and Forecast to 2034. – Text: electronic // Global Insight Services: site. – URL: https://www.globalinsightservices.com/reports/energy-balls-market (accessed on 28.10.2025).

3. Top 5 Reasons to Eat More Oatmeal. – Text: electronic // Living Food: site. – URL: https://eda.show/top-5-prichin-chashchie-iest-ovsianku/ (accessed on 16.08.2025).

4. Eliseeva, T. Ovsyanka / T. Eliseeva, A. Yampolsky. – Text: electronic // Journal of Healthy Nutrition and Dietetics. – 2021. – № 15. – P. 43–61. – URL: https://cyberleninka.ru/article/n/ovsyanka (accessed on 11.08.2025).

5. Oat and oat processed products - Technology, composition, nutritional value, and health / D. Leszczyńska, A. Wirkijowska, A. Gasińsk [et al.]. – DOI: 10.3390/app132011267 // Applied Sciences. – 2023. – Vol. 13 (20). – P. 1–15.

6. The Effect of Dietary Fiber on the Functional and Technological Properties of Meat Systems / E. I. Titov, A. Yu. Sokolov, E. V. Litvinova, D. I. Shishkina. – DOI: 10.21323/2071–2499–2021–4–30–36 // All about meat. – 2021. – № 4. – P. 30–36.

7. Oat: Unique among the cereals / M. S. Butt, M. Tahir-Nadeem, M. K. I. Khan [et al.]. – DOI 10.1007/s00394-008-0698-7 // European journal of nutrition. – 2008. – Vol. 47 (2). – P. 68–79.

8. Weggemans, R. M. Relation between soy-associated isoflavones and LDL and HDL cholesterol concentrations in humans: a meta-analysis / R. M. Weggemans, E. A. Trautwein. – DOI: 10.1038/sj.ejcn.1601628 // European journal of clinical nutrition. – 2003. – Vol. 57 (8). – P. 940–946.

9. Role of dietary lignans in the reduction of breast cancer risk / N. M. Saarinen, A. Wärri, M. Airio [et al.]. – DOI: 10.1002/mnfr.200600240 // Mol Nutr Food Res. – 2007. – Vol. 51 (7). – P. 857–866.

10. Recent findings on certain bioactive components in whole grain wheat and rye / A. A. Andersson, L. Dimberg, P. Аman [et al.]. – DOI: 10.1016/j.jcs.2014.01.003 // Journal of Cereal Science. – 2014. – Vol. 59(3). – P. 294–311.

11. Zdrojewicz, Z. Wpływ spożywania płatków owsianych na organizm człowieka / Z. Zdrojewicz, A. Lubańska, A. Wyderkowska // Med Rodz. – 2017. – Vol. 20, № 2. – P. 118–123.

12. Sensorial and nutritional properties of a collagen-fortified snack bar designed for the elderly / F. Hastaoğlu, E. Hastaoğlu, N. Bağlam, İ. N. Taş. – DOI: 10.3390/nu15163620 // Nutrients. – 2023. – Vol. 15 (16). – P. 3620.

13. Patent № 2798565. Russian Federation. Method for preparing a bakery product: № 2022123212: applic. 29.08.2022: publish. 23.06.2023 / V. I. Vorobyov, O. P. Chernega, T. V. Safronova, E. V. Nizhnikova. – 7 p.

14. Patent № 2764996. Russian Federation. Method for producing collagen-containing food products: № 2021102316: applic. 01.02.2021: publish. 24.01.2022 / V. I. Vorobyov. – 15 p.