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Physico-chemical characteristics and volatile organic compounds (VOCs) of fillets from Atlantic salmon fed diets with two substitution levels of fishmeal by defatted Hermetia illucens larvae meal (0 and 100%; H0, H100) were examined as raw and subjected to boiling and sous-vide (SV) cooking methods. H100 diet increased fillet saturated fatty acid content, thus negatively affecting the lipid health indexes. H100 was also associated with high levels of the n-3 fatty acids eicosapentaenoic and docosahexaenoic acids. H100 diet led to some modifications in VOC composition. Boiling and SV cooking increased lightness and yellowness indexes along with secondary oxidation products in comparison to the raw fillets. However, no differences were observed for the cooking loss and the nutritional values of the fillets processed with the two cooking methods. SV fillets had higher moisture than the boiled ones, whereas boiled fillets had a higher VOC content. The 100% substitution level and the cooking by boiling or SV guaranteed good characteristics and nutritional values of the salmon fillets.

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Summary Four ‘clean label’ formulations for fish burgers made with mechanically separated fish meat were characterised in sensory, textural and chemical terms. The formulations differed in the ratios of European sea bass to rainbow trout (50:50 and 30:70) and the ratios of fish to potato flakes (dry matter ratio, DMR: 2.5:1 and 1.5:1). The sensory profile was mainly influenced by DMR. Recipes with the higher DMR were positively correlated with sandy, dry and crusty attributes, salty taste and overall flavour. Soft texture was perceived for recipes with the lower DMR, although no differences in texture were detected by a texturometer. Lowering DMR increased ash and water content and decreased protein content, as expected. The results indicated that 100 g of burger provided more essential fatty acids than the recommended daily intake, irrespective of formulation. In conclusion, multiple factor analysis indicated that the main changes detected and perceived were due to DMR.

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