At present, innovations in the field of food production are associated with the development and implementation of technologies for functional products, including those exhibiting the gerodietic properties. Under the production of such products, the dry powdered seafood cryoconcentrates developed by us, which have a unique chemical composition, can successfully act as a physiologically functional ingredient or enriching additive. The goal of research was to study the physicochemical, organoleptic characteristics and safety indicators of new species enriched molded fish products. The objects of research were molded fish products (sausages) obtained by technology in accordance with the current regulatory documentation. As enrichers for fish sausages, the mixtures
of cryoconcentrates from seafood were used: cucumaria, squid, Pacific herring milt, octopus skin, scallop mantle, and seaweed. The mixtures according to their characteristics met the requirements of STO 00471515-071-2019 “Dry seafood concentrates”. Structural-mechanical, biochemical properties, and sensory characteristics of molded fish products (sausages) enriched with cryoconcentrates developed by us were studied. The study of the biological activity of enriched fish sausages indicates that they contain biologically complete proteins, hexosamines, nucleatides, glycosides, carotenoids, and iodine in amounts that provide the physiological daily requirement of the human body by more than 22.3%, which allows attributing them to the functional foods. The calculation of the content of essential lipid components in a 100 g serving of sausages shows that it significantly exceeds the established daily intake
of these essential micronutrients (by more than 15%), which confirms the functionality of the product in this indicator. The enriched molded fish products have high organoleptic characteristics and water-holding capacity, which determines the yield of finished products, their juiciness and consistency. The physico-chemical and microbiological safety of a new range of enriched fish sausages has been experimentally confirmed. The high functionality of the molded fish products enriched with seafood cryoconcentrates justifies the recommendations for using them as gerodietetic food products.