Fish burger enriched by olive oil industrial by‐product

Abstract

Oil industry produces large volume of waste, which represents a disposal and a potential environmental pollution problem. Nevertheless, they are also promising sources of compounds that can be recovered and used as valuable substances. The aim of this work is to exploit solid olive by‐products, in particular dry olive paste flour (DOPF) coming from Coratina cultivar, to enrich fish burger and enhance the quality characteristics. In particular, the addition of olive by‐products leads to an increase of the phenolic content and the antioxidant activity; however, it also provokes a deterioration of sensory quality. Therefore, to balance quality and sensory characteristics of fish burgers, three subsequent phases have been carried out: first, the quality of DOPF in terms of phenolic compounds content and antioxidant activity has been assessed; afterward, DOPF has been properly added to fish burgers and, finally, the formulation of the enriched fish burgers has been optimized in order to improve the sensory quality. Results suggested that the enriched burgers with 10% DOPF showed considerable amounts of polyphenols and antioxidant activity, even though they are not very acceptable from the sensory point of view. Pre‐treating DOPF by hydration/extraction with milk, significantly improved the burger sensory quality by reducing the concentration of bitter components.

Effect of Microalgae Incorporation on Quality Characteristics and Functional and Antioxidant Capacities of Ready-to-Eat Fish Burgers Made from Common Carp (Cyprinus carpio)

“…In the agri-food industries, several synthetic additives have been used for the sake of coloring, flavoring, fortifying, and extending the shelf-life of commercialized products [3]. Still, many recent studies have indicated that the unreasonable consumption of synthetic food supplements is related to many health problems [4,5].…”

“…Still, many recent studies have indicated that the unreasonable consumption of synthetic food supplements is related to many health problems [4,5]. Thus, the need to use natural food fortifiers has pushed experts to prepare additives from natural resources that might be suitable in the production of fish products [3].…”

Effect of Spirulina platensis Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (Cyprinus carpio) and Common Barbel (Barbus barbus) Fish Burgers

“…One of the most popular mince-based products is fish burger. It is highly consumed, principally due to the increase in the number of fast foods available worldwide, as well as its convenience and low price [7]. To the best of our knowledge, in the literature there aren't many studies concerning fish-based products and very little information about the potential use of flesh from common carp and common barbel in manufacturing fish burgers.…”

“…Meanwhile, the fish burger has continued to draw the attention of consumers because it's both healthy and tasty. In the agri-food industries, divers' synthetic additives have been used for the sake of coloring, flavoring, fortifying and extending the shelf-life of the commercialized products [7]. Still, many recent scientific studies have shown that an excessive consumption of synthetic food supplements is linked to many health problems [8].…”

“…Still, many recent scientific studies have shown that an excessive consumption of synthetic food supplements is linked to many health problems [8]. Thus, the need to use natural food fortifiers has pushed experts to prepare additives from natural resources that might be suitable in the production of fish-products [7].…”