Chemical composition physical and sensory properties of fish burgers prepared from minced muscle of farmed gilthead sea bream (Spams auratd) using various types of flour

Abstract

Gilthead sea bream burgers using different types of flour were analyzed for their proximate composition (moisture, protein, fat and ash), physical (cooking yield, colour and texture) and sensory (overall acceptability) properties. The burgers were produced using 80% minced fish, 10% flour (wheat, corn or potato), 0.8% salt, 1% sugar, 0.23% polyphosphates, 6.7% iced water and 1.27% mixed spices. The proximate composition of the burgers was comprised of 66.31-66.21% moisture, 18.31-16.40% protein, 3.86-3.62% fat and 2.07-1.99% ash. The cooking yield was the highest for the formulation with potato flour (99.24%) followed by the yields of formulations using corn (98.98%) and wheat (98.93%) flours. Lightness (L*) was in the range of 67.3-71.9, redness (a*) was in the range of 0.34-1.10 and yellowness (b*) was in the range of 15.3-16.5. The formulation with potato flour resulted in the lowest L* and a* values. The formulation with corn flour presented significantly lower values for hardness, cohesiveness, gumminess and chewiness compared to formulations with wheat and potato flours (p<0.05) which were not significantly different from each other (p>0.05). The sensory evaluation of gilthead sea bream burgers formulated with different types of flour gave mean scores from 6.5-7.3 which denotes slight to moderate likeability based on a 9 point hedonic scale. These results suggest that farmed gilthead sea bream can be used successfully for the manufacture of fish burgers as an alternative to cooked fresh fish using different types of flour. The corn flour formulation was the most tender and acceptable. © Medwell Journals, 2012.