Publication Date:
2021-05-19
Description:
In this study, Burgeres with different ratios of chicken to Kilka fish (Clupeonella sp.) meat were produced: F1
(100:0), F2 (75:25), F3 (50:50), F4 (25:75) and F5 (0:100). Analyses of the physicochemical properties and
chemical compositons of the samples were carried out. The proximate contents of raw samples were
significantly different (p〈0.05) among all samples with different formulations. In order, from samples F1 to F5,
protein (20.58 to 15.58%) and carbohydrate (3.16 to 2.03%) contents exhibited a decreasing trend, while, fat
contents (2.58 to 7.53%) and energy value (118/20 to 139.45 Kcal) showed increasing trends as the fraction of
kilka fish meat was increased in the formulation but there was no relationship between fish and chicken meat
ratio with moisture and ash contents. According to the sensory evaluation results, there was a decreasing trend in
scores of color, flavor, texture, aroma, and overall acceptability attributes from F1 to F5 as the fraction of kilka
meat was increased to formulation, while, kilka fish burger (F5) gained high score respect to mounth feeling
attribute but there were no significant deferences (p〈0.05) with respect to texture and overall acceptability
between samples. The results also showed that raw and cooked burgers having higher ratios of fish meat had a
darker color, with the lithness ( L*), redness (a*),yellowness ( b*) and chroma (C) values decreasing from
sample F1 to F5. but hue-angle (h*) value was different. After cooking process (pan frying), the a* value was
decreased and L*, b*, C* and h* values were increased. Cooking properties analysis results showed that burgers
with higher ratios of chiken meat had more shrinkage (8.52% for F5 and 12.59% for F1), fat retention(161.53-
243.41%)and water retention(67.67- 70.57%) values than burgers with higher ratios of fish meat but, there was
no any relationship between kind of meat and cooking yield values. Texture analysis of samples showed that
burgers became harder when more chiken meat was incorporated in the formulation. These results demonstrate
that burgers with kilka fish and chiken meat formulation have better attributes than kilka fish burgers and
preferable formulation is F2 (75% chiken meat & 25% kilka fish meat).
Description:
Iranian Fisheries Science Research Institute
Description:
Published
Keywords:
Kilka fish
;
Burgers
;
Chicken meat
;
Cooking yield
;
Chemichal composition
;
Sensory evaluation
;
Texture
;
Clupeonella sp.
;
Investigation
Repository Name:
AquaDocs
Type:
Report
,
Refereed
Format:
76pp.
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