Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Abstract

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.

Scientific rationale of ingredients choice for functional fish pastes

“…Food products with a modified texture of fish meat are minced fish, pates, riets and pastas. It is rational to use high-quality fish that is not standard in terms of size characteristics in the technology for the production of the above-mentioned products [10,11].…”

Alternative Feed Formulations Impact Growth Performance, Flesh Quality and Consumer Acceptance of Rainbow Trout (Oncorhynchus mykiss)

“…The effect of cooking on salmonid flesh is not clear; some authors reported a decline in hardness [66,67] and others an increase [68,69]. Nevertheless, the reason why consumers perceived differences in textural features in line with the laboratory analysis is not clear and should be investigated [70,71].…”

Influência das proantocianidinas da casca do jatobá incorporados em hambúrguer de atum e seus efeitos nas propriedades físico-químicas e sensoriais

“…Em hambúrgueres de pescado, os estudos analisam a sua aceitação inserido na merenda escolar (DE-ANDRADE et al, 2020); agregam valor à matéria-prima de espécies poucos exploradas, desenvolvem um novo produto de conveniência (CASTRO et al, 2020;PACI et al, 2018;PRESENZA ab et al, 2022;PACHEKREPAPOL et al, 2022;MARQUES et al, 2020), reduz o desperdício (HUSEIN et al, 2018;HUSEIN et al, 2020) e podem avaliar novos compostos bioativos, componentes funcionais ou culturas bioprotetoras (CRISTOFEL et al, 2021;DUMAN, 2022;DELFINO et al, 2021;IACUMIN et al, 2022;DE-AGUIAR et al, 2022).…”