Evaluation of tilapia fish burgers as affected by different replacement levels of mashed pumpkin or mashed potato

Ali, Hala A.; Mansour, E. H.; El-Bedawey, Abo El-Fath A.; Osheba, A. S. A.

doi:10.1016/j.jssas.2017.01.003

Cited by 21 publications

(25 citation statements)

References 12 publications

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“…The present results are in line with those of Ali et al . () since dry potato flakes in recipes with DMRs of 1.5:1 and 2.5:1 were 11.6% and 8.3% (w/w), respectively, and therefore similar to those tested by these authors.…”

Section: Resultssupporting

confidence: 84%

“…In line with this, Ali et al . () found that addition of carbohydrate‐rich ingredients obviously decreased the protein content of tilapia burgers. Total lipid content did not differ significantly with changes in fish species ratio or DMR.…”

Section: Resultsmentioning

confidence: 97%

“…In addition, Ali et al . () showed that tilapia burgers with 10% or 15% (w/w) of potato starch did not differ in hardness. The present results are in line with those of Ali et al .…”

Section: Resultsmentioning

confidence: 98%

“…This fact agreed with Ali et al . () who found a discrepancy between measured textural parameters, such as hardness, and the texture sensory descriptors in tilapia burgers containing different percentages of mashed potato (10% and 15%). Specifically, laboratory analysis did not reveal any difference in hardness of burgers while panellists were able to discriminate samples on the basis of texture sensory properties.…”

Section: Resultsmentioning

confidence: 99%

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Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Husein

Secci

Dinnella

et al. 2018

Int J of Food Sci Tech

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Summary Four ‘clean label’ formulations for fish burgers made with mechanically separated fish meat were characterised in sensory, textural and chemical terms. The formulations differed in the ratios of European sea bass to rainbow trout (50:50 and 30:70) and the ratios of fish to potato flakes (dry matter ratio, DMR: 2.5:1 and 1.5:1). The sensory profile was mainly influenced by DMR. Recipes with the higher DMR were positively correlated with sandy, dry and crusty attributes, salty taste and overall flavour. Soft texture was perceived for recipes with the lower DMR, although no differences in texture were detected by a texturometer. Lowering DMR increased ash and water content and decreased protein content, as expected. The results indicated that 100 g of burger provided more essential fatty acids than the recommended daily intake, irrespective of formulation. In conclusion, multiple factor analysis indicated that the main changes detected and perceived were due to DMR.

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Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 97%

“…In addition, Ali et al . () showed that tilapia burgers with 10% or 15% (w/w) of potato starch did not differ in hardness. The present results are in line with those of Ali et al .…”

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Husein

Secci

Dinnella

et al. 2018

Int J of Food Sci Tech

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“…In addition, as its unique functional characteristics, several studies have been conducted to production of surimi from different fish species and treatments (Moon, Yoon, & Park, ; Panpipat et al, ; Priyadarshini et al, ; Yin & Park, ). Although, due to the increasing consumer nutritional requirements, the food industry is trying to manufacture the varieties of products from by‐product or less valuable fishes while still maintaining their desirable sensorial characteristics (Ali, Mansour, E‐lBedawey, & Osheba, ).…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

Moosavi‐Nasab

Asgari

Oliyaei

2019

Food Science & Nutrition

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The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, peroxide, and TBA values for fish nuggets were significantly higher than surimi nuggets during frozen storage (p < .05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets (p < .05) and more firmness of fish nuggets after cooking compared with surimi one (p < .05). Furthermore, surimi nuggets were lighter and had lower total bacterial counts rather than fish nuggets during frozen storage (p < .05). SDS‐PAGE of the samples during storage exhibited more intensity of the bands related to α‐actinin, actin, and β‐tropomyosin in surimi nuggets compared with that for fish nuggets. Moreover, the sensory evaluation showed that acceptability of surimi nuggets was more than that for fish nuggets after frozen storage. These results showed that surimi nuggets had higher quality indicators rather than fish nuggets.

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Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss)

et al. 2018

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Evaluation of tilapia fish burgers as affected by different replacement levels of mashed pumpkin or mashed potato

Cited by 21 publications

References 12 publications

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss)

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