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Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils.
- Source :
- International Journal of Food Properties; 2023, Vol. 26 Issue 2, p2811-2825, 15p, 6 Charts
- Publication Year :
- 2023
-
Abstract
- In this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and 25% mango kernel oil (MKO) (T<subscript>1</subscript>), 50% fish oil and 50% MKO (T<subscript>2)</subscript>, 25% fish oil and 75% MKO (T<subscript>3</subscript>), 0% fish oil and 100% MKO (T<subscript>4</subscript>). Burgers were packaged in polyethylene bags and stored at −16 to −18°C for 90 days. The mangiferin, quercetin, catechin, chlorogenic and caffeic acid in MKO were 1381, 87, 512, and 973 mg/100 g. Total antioxidant capacity of control, T<subscript>1</subscript>, T<subscript>2</subscript>, T<subscript>3</subscript>, and T<subscript>4</subscript> were 18.97, 31.47, 47.69, 65.37, and 78.82%. GC-MS analysis showed that ALA, EPA, and DHA) in T<subscript>2</subscript> were 0.85, 3.62, and 4.19%. In controlled storage, loss of ALA, EPA, and DHA was 55, 14, and 11%. At T<subscript>2</subscript> concentration, antioxidant compounds of MKO significantly altered the lipid oxidation in burgers. After storage in T<subscript>2</subscript>, loss of ALA, EPA, and DHA was 3.6, 1.98, and 1.71%. POV of 90 days stored control, T<subscript>1</subscript>, T<subscript>2</subscript>, T<subscript>3</subscript>, and T<subscript>4</subscript> was 3.42, 1.55, 0.63, 0.41, and 0.31 (MeqO<subscript>2</subscript>/kg). Induction period of fish oil, MKO, in all levels was 2.45, 64.28, 7.33, 13.42, 18.39, and 62.84 hrs. Color flavor and texture score of 90 days stored T<subscript>2</subscript> was 91, 90, and 86% of total score. MKO and fish oil can be used at 50:50 concentrations to formulate fish burgers of acceptable sensory properties. [ABSTRACT FROM AUTHOR]
- Subjects :
- FISH oils
FATTY acids
HAMBURGERS
OXIDANT status
MANGO
LIPIDS
GROUNDFISHES
Subjects
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 26
- Issue :
- 2
- Database :
- Complementary Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 174338551
- Full Text :
- https://doi.org/10.1080/10942912.2023.2252206