Physicochemical Properties, Electrophoretic Patterns, and Sensory Attributes of Fish Burger Incorporated with Shrimp, Camel, and Ostrich Meats. Issue 9 (20th October 2020)

• Record Type: Journal Article
• Authors: Hosseini Shekarabi, Seyed Pezhman; Abbasi Monjezi, Milad; Shaviklo, Amir Reza; Hussein Mohamed, Hussein Mohamed
• Is Part Of: Journal of aquatic food product technology. Volume 29:Issue 9(2020)
• Page Start: 912
• Page End: 924
• Publication Date: 2020-10-20
• Subjects: Fish burger -- silver carp -- poultry meat -- texture -- SDS-PAGE; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2020.1818155
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: This study was focused on the development of fish burgers incorporated with different types of minced meat. For this purpose, silver carp minced meat was mixed with various ratios (25%, 50%, and 75%) of shrimp, camel, and ostrich minced meats. Then, physicochemical properties and sensory quality of produced burgers were evaluated. From the results, fish burgers with 75% ostrich meat had the highest content of protein (22.47%) compared to other treatments ( P < .05). The highest and lowest myoglobin contents were found in the burgers with 75% ostrich meat and 75% shrimp meat, respectively ( P < .05). Fish burgers with 75% shrimp meat had the highest cholesterol content (84.36 mg/100 g) among all prototypes ( P < .05). SDS-PAGE analysis showed that the fish burgers with 75% camel meat had the highest levels of myosin heavy chain (43.53%) and α-actinin (6.65%). Textural characteristics and sensory attributes were improved in the fish burgers with 75% ostrich meat. In conclusion, mixing 75% ostrich meat with 25% minced fish could improve some quality parameters of the final product.