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.
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers / Yara Husein, Giulia Secci, Caterina Dinnella, Giuliana Parisi, Renzo Fusi, Erminio Monteleone, Bruno Zanoni. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - ELETTRONICO. - 54:(2019), pp. 593-601. [10.1111/ijfs.13858]
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers
Yara HuseinWriting – Original Draft Preparation
;Giulia SecciWriting – Original Draft Preparation
;Caterina DinnellaFormal Analysis
;Giuliana Parisi
Writing – Review & Editing
;Erminio MonteleoneWriting – Review & Editing
;Bruno ZanoniMethodology
2019
Abstract
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.I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.