Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers

Four “clean label” formulations for fish burger obtained from mechanically separated meat were sensorial, textural, and chemically characterised. These formulations differed in the ratios of European sea bass:rainbow trout (50:50 and 30:70) and the ratios of fish:potato flakes (dry matter ratio, DMR,: 2.5:1 and 1.5:1). Results revealed that the sensory profile was mainly influenced by DMR. Recipes with the highest DMR were positively correlated to sandy, dry, and crusty attributes, salty taste and overall flavour. A soft texture was perceived on the recipes with the lowest DMR even if no differences in texture were instrumentally found. Moreover, lowering DMR increased ash and water content and decreased protein content, as expected.. Results underlined that 100 g of burger provide more essential fatty acids than the suggested daily intake irrespective of formulation. In conclusion, the main detected and perceived changes seemed attributable to DMR, as underlined by multifactorial analysis.