Imitated fish products (surimi) in school meals: technological possibilities and regulatory barriers

Vitaly Suprunenko; Alevtina V. Yugay

doi:10.26118/8365.2026.31.18.015

UDC 338.2

IMITATED FISH PRODUCTS (SURIMI) IN SCHOOL MEALS: TECHNOLOGICAL POSSIBILITIES AND REGULATORY BARRIERS Imitated fish products (surimi) in school meals: technological possibilities and regulatory barriers

АА Аа

Published in Journal of Applied Research · Issue 2 · ELocator: 337-343 · Rubric: PEDAGOGY. PEDAGOGICAL SCIENCES.

DOI: https://doi.org/10.26118/8365.2026.31.18.015

Received: 03.05.2026 Accepted: 08.05.2026 Published: 08.05.2026

Authors

Vitaly Suprunenko

Alevtina V. Yugay

Vitaly Suprunenko

Military Educational and Scientific Centre of the Air Force «Professor N.E. Zhukovsky and Y.A. Gagarin Air Force Academy» Head of Department · Department of Scientific and Methodological Support for the School Program LLC Sun School · Russian Federation

LLC «Sun School» Russian Federation · Moscow

Alevtina V. Yugay

Academic degree: candidate of technical sciences

LLC «Sun School» Russian Federation · Moscow

ABSTRACT

A balanced diet requires proteins, fats, and carbohydrates. Fish is a source of complete protein, but the preparation of fish products is of interest and a topic of intense debate, as school nutrition regulations strictly regulate the type of product, its origin, raw materials, additives, etc. A distinctive fishy odor is the main drawback of fish products, which is mitigated by the presence of complete protein and technological methods. Adding additives to the recipe contradicts technical regulations and sanitary rules. This paper examines the use of imitation fish products based on surimi (crab sticks) in school nutrition. An analysis of the technological characteristics of surimi, the Russian regulatory framework governing the use of fish products in children's nutrition, and the positions of the professional community is provided. A systemic contradiction is identified between the presence of approved crab stick recipes in the Collection of Technical Standards (2024) and the ban on the use of corresponding food additives in technical regulations. Three possible ways to resolve the regulatory conflict are proposed: technological modernization of production, regulatory harmonization, and a combined approach.

KEYWORDS

school meals, surimi, crab sticks, imitation fish products, food additives, regulatory framework

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Suprunenko V. N., Yugay A. V. Imitated fish products (surimi) in school meals: technological possibilities and regulatory barriers // Journal of Applied Research. 2026. no. 2. 337-343. DOI: https://doi.org/10.26118/8365.2026.31.18.015. (Date of access 24.10.2026).

MLA

Vitaly Suprunenko, Yugay A. V.. "Imitated fish products (surimi) in school meals: technological possibilities and regulatory barriers." Journal of Applied Research.2 (2026): 337-343. DOI: https://doi.org/10.26118/8365.2026.31.18.015.

APA

Suprunenko V. N., Yugay A. V. (2026). Imitated fish products (surimi) in school meals: technological possibilities and regulatory barriers. Journal of Applied Research(2), 337-343. https://doi.org/10.26118/8365.2026.31.18.015

Chicago

Vitaly Suprunenko, Yugay A. V.. "Imitated fish products (surimi) in school meals: technological possibilities and regulatory barriers." Journal of Applied Research, no. 2 (2026): 337-343. https://doi.org/10.26118/8365.2026.31.18.015.

WIKI

{{cite journal | author = Suprunenko V. N., Yugay A. V. | title = Imitated fish products (surimi) in school meals: technological possibilities and regulatory barriers | journal = Journal of Applied Research | year = 2026 | issue = 2 | pages = 337-343 | doi = 10.26118/8365.2026.31.18.015 }}

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IMITATED FISH PRODUCTS (SURIMI) IN SCHOOL MEALS: TECHNOLOGICAL POSSIBILITIES AND REGULATORY BARRIERS Imitated fish products (surimi) in school meals: technological possibilities and regulatory barriers

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