A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

Author:

Iman Alexander1ORCID,Rios-Mera Juan D.2ORCID,Rengifo Estefany1ORCID,Palomino Flavia1,Vela-Paredes Rafael1ORCID,Vásquez Jessy1,García de Sotero Dora Enith3,Saldaña Erick4,Siche Raúl5ORCID,Tello Fernando1ORCID

Affiliation:

1. Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru

2. Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru

3. Facultad de Ingeniería Química, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru

4. Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru

5. Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo 13011, Peru

Abstract

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers’ oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers’ vocabulary to characterize new products.

Funder

CONCYTEC-PROCIENCIA

Publisher

MDPI AG

Reference73 articles.

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3. Evaluation of tilapia fish burguers as affected by different replacement levels of mashed pumpkin or mashed potato;Ali;J. Saudi Soc. Agric. Sci.,2019

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5. Santos, D.T.D., Torres, R.A.C., and De Carvalho, G.B.M. (2021). The Food Industry: Perceptions, Practices and Future Prospects, Nova Science Publishers, Inc.

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