Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Duman, Muhsine

doi:10.1590/fst.27920

Cited by 8 publications

(7 citation statements)

References 20 publications

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“…However, the formulation with the highest concentration of oatmeal (F2:O10) had an additive effect on lipid concentration. A similar result was observed for the lipid composition in addition to more than 10% flaxseed flour in the fish burger (Duman, 2020).…”

Section: Physicochemical Analysis and Microbiological Analysissupporting

confidence: 84%

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

Presenza¹

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New approaches to food preservation by reducing the use of synthetic compounds have highlighted active plant compounds, drawing the attention of several researchers around the world, mainly to investigate the application of these compounds in food products more susceptible to deterioration, such as seafood and freshwater fish. The objective of this article was to carry out a systematic review and bibliometric analysis to investigate trends and patterns in the literature for the topic addressed and quantitative data. The review also presents a set of relevant data on procurement, application, and trends in the investigation of bioactive compounds on shelf life extension in fish products. The review allowed us to assess that the application of active plant compounds in fish products has been more evidenced in studies from 2015. The analysis also revealed that although some species of plants and fish are recurrent in the studies, the number of coauthorships is low, demonstrating a lack of affinity between the authors of the topic. The review showed that different methods of extraction and application of plant bioactive compounds demonstrated significant effects in reducing lipid oxidation and prolonging the shelf life of fish products. However, more detailed investigations of the composition of active compounds can corroborate more promising data regarding commercial viability.

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Section: Physicochemical Analysis and Microbiological Analysissupporting

confidence: 84%

“…However, the effects of these ingredients were not evidenced. In another more detailed approach, the addition of flaxseed flour had a significant effect on moisture retention and cooking yield, and additions greater than 10% tended to lower consumer acceptance (Duman, 2020).…”

Section: Introductionmentioning

confidence: 99%

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

Presenza¹

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“…The sample was assessed using the 9-point hedonic scale, in which 9 points indicated "like extremely", 5 points indicated "neither like nor dislike", and 1 point indicated "dislike extremely" (Hussain et al, 2022;Duman, 2022). The color, smell, texture, taste, and overall acceptability of the samples were evaluated by 10 trained sensory team members.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

et al. 2022

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The novelty of this paper was to evaluation the effect of intermittent microwave drying (IMD) on the nutritional quality and drying characteristics of persimmon slices. Persimmon slices were treated with IMD at the microwave power levels of 280, 350, 420, 490, and 560 W, and the drying characteristics, nutritional components, and sensory properties were determined and analyzed. The results showed that the drying process of persimmon slices could be divided into three stages; increasing speed, constant speed, and decreasing speed. Meanwhile, the higher the microwave power, the shorter the drying time and the higher the drying rate. With the increase of microwave power, the contents of soluble sugar, soluble tannin, vitamin C, and ash increased gradually, but had no obvious effect on the content of insoluble tannin, while the contents of soluble protein and vitamin E decreased gradually, and the overall acceptability score increased first and then decreased. In this study, the comprehensive scoring method was used for dried persimmon slices. The optimal microwave power for IMD persimmon slices was determined to be 490 W, which could effectively improve the drying rate and nutritional value, and has good sensory acceptability.

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“…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).…”

Section: Recursos Pesqueiros E Consumo De Pescadounclassified

“…Valores semelhantes podem ser observados no estudo de Duman (2022), onde os hambúrgueres de Luciobarbus esocinus adicionado com até 15% de farinha de linhaça obtiveram umidade em torno de 61,82% a 73,13%. Foram encontradas diferenças significativas (P<0,05) entre os tratamentos apenas para o teor de proteína, demonstrando o alto grau de proteína nesse tipo de produtos na média de 21, 8% a 22,5%.…”

Section: Caracterização Do Hambúrguer De Atumunclassified

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

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Influência das proantocianidinas da casca do jatobá incorporados em hambúrguer de atum e seus efeitos nas propriedades físico-químicas e sensoriais / Carolina de Souza Moreira. --versão revisada de acordo com a Resolução CoPGr 6018 de 2011. --Piracicaba, 2023. 101 p. Dissertação (Mestrado) --USP / Escola Superior de Agricultura "Luiz de Queiroz". 1. Pescado 2. Desenvolvimento 3. Estabilidade 4. Tecnologia I. Título

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Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

Cited by 8 publications

References 20 publications

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

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

Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

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

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