Chemical characterization of marine fish of low-commercial value and development of fish burgers

Abstract

The objective of this work was to perform the chemical characterization of marine bonefish (Albula vulpes) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava starch and functional ingredients (onion, garlic, and ground white pepper). Proximate composition, microbiological and pH analyses of the raw material, and fish burgers were performed, as well as the sensory analyses of the fish burgers. The yield and nutritional value of bonefish was found to be comparable with those of species of commercial value, with high-protein and low-lipid contents. The protein content of the fish burgers varied from 17.52 to 19.40 g 100 g-1 (raw), and from 20.74 to 24.25 g 100 g-1 (grilled); and the lipid contents ranged from 0.20 to 0.73 g 100 g-1 (raw), and from 0.36 to 0.77 g 100 g-1 (grilled). In the sensory tests, the formulations received scores between six and seven on the nine-point hedonic scale. Acceptance indexes were higher than 70% for all the assessed attributes. Therefore, the use of this underutilized species proves to be feasible.

Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger

“…When compared to hamburgers from other protein sources such as meat and chicken 14 , the Oligosarcus hamburger has less content, showing the benefit of consuming fish hamburgers compared to other meats. A study by Tonet et al that aimed to evaluate tilapia burgers found lipid content varying between 2.2 and 3.0%, a result similar to that reported in our study 15 , On the other hand, this value was superior to the Albula vulpes burgers that presented 1.5% lipids composition 16 .…”

Production and Quality Assessment of Value-added Fast Foods by Using Low-cost Fish in Bangladesh

“…A study by Pires et al, (2017) reported 17 to 19% protein in fish burgers. As burger is consumed due to protein, higher protein value showed its superiority than other two burgers.…”

Tambaqui (>i<Colossoma macropomum>/i<) fish burger: optimization process and evaluation of oxidative stability

“…The main proximate constituent being moisture, it is also the component that suffers the most variation, mainly due to its interaction with fat, corroborating the most notable effect of the addition of flour on moisture and lipid composition. A study that evaluated the addition of cassava starch in the development of fish burgers also showed a reduction in moisture (Pires et al, 2017). Another study that evaluated the addition of oatmeal showed a reduction in moisture, and reduction in lipids in the formulation of fish burgers with Nile tilapia (Oreochromis niloticus) pulp (Braga, Pasquetti, Bueno & Merengoni, 2008).…”