###### Abstract  
The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pates. The control group (\(n=4\)) consisted of pork gates, I experimental group (\(n=6\)) of gates with 20% addition of roe (perch and pike), and II group of pates with 20% addition of fish (perch and pike meat) (\(n=6\)). The pates' pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork gates (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pates, while maintaining full acceptability in consumer assessment. The addition of fish ore significantly increased the healthful quality by improving the fatty acid profile of pates, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).  
pates; fish; physicochemical properties; sensory properties; fatty acids; oxidative stability 28 December 2020282 such products. One of these is to replace pork fat with meat, olive oil, or rapeseed oil, among others [4; 5; 6].  
The trend observed for several years on the food market has been an increase in the interest of producers and consumers in products with lower fat and saturated fatty acids (SFA) and, at the same time, a higher proportion of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), including, omega-3 [7], which can prevent or inhibit the development of many diseases, in particular, heart diseases [8]. However, these products, due to their composition, are more susceptible to oxidation processes, negatively affecting their safety and quality, including primarily nutritional value, color, and texture [9].  
Hydroperoxides are the first monitored products of lipid oxidation and are an indicator of initiation of this process. As a result of hydrogen peroxide's breakdown and electron regrouping, unsaturated \(\alpha\)- and \(\beta\)-dicetones, \(\beta\)-ketones, and aliphatic aldehydes, which are secondary products of fat oxidation, are produced. These compounds not only cause a deterioration in the sensory quality of food, but, above all, pose a threat to human health. Their harmful properties are stressed, including carcinogenic effects, contributing to changes in the composition of cell membranes, and reducing the level of high-density lipoproteins (HDL) [10].  
The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality, sensory characteristics, nutritional value, and oxidative stability of pork gates.