Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

Abstract

Rapidly changing lifestyles with less time for preparing foods has led to a significant increase in ready-to-eat (RTE) meals. The consumption of fish products has increased because of consumers' health consciousness. Fish are high in protein with balanced amino acid composition, provide polyunsaturated fatty acids, vitamins (A, B, and D), and minerals (P, Mg, Se, and I), and are low in cholesterol and easily digested (Gökoğlu and Yerlikaya, 2015;Tacon and Metian, 2013). The fact that fish is healthy and nutritious positively affected consumers' choice to choose fish products over other meat products (Morales and Higuchi, 2018).Striped catfish (Pangasius hypophthalmus), also known as sutchi catfish, tra fish, or dory fish, is one of the major fish species cultivated in the South-East Asia region, including Cambodia, Thailand, Indonesia, and Vietnam, and is widely exported as frozen fillets to over 80 countries because of its affordable price and white meat (Guimarães et al. 2016).Despite its low market price, which could serve as an adequate source for the production of value-added fish products, the meat of striped catfish is underutilized because of its soft texture (Chareonthaikij et al. 2018).

Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods

“…23,47 MATS and conventional retort processing alter the physicochemical attributes of food signicantly and it changes further during storage. 23,25,[71][72][73][74][75][76][77] Retort sterilization severely impacts the quality of foods including deterioration in the texture, color, and antioxidant activity of asparagus, 72 soening of RTE pork meat, 71 decreasing hardness and discoloration of vegetables with increasing temperature and holding time, 74 cook loss, browning, shrinkage, and thiamine degradation in salmon The OTR of the double-layer pouch was below the detection limit of the instrument before MATS processing, and it remained very low (below detection limit) aer MATS processing. Similarly, the WVTR of this pouch did not change aer MATS processing.…”

“…MATS and conventional retort processing alter the physicochemical attributes of food significantly and it changes further during storage. 23,25,71–77 Retort sterilization severely impacts the quality of foods including deterioration in the texture, color, and antioxidant activity of asparagus, 72 softening of RTE pork meat, 71 decreasing hardness and discoloration of vegetables with increasing temperature and holding time, 74 cook loss, browning, shrinkage, and thiamine degradation in salmon fish. 77 MATS treated foods such as mashed potatoes, 29,58 purple mashed potatoes, 25 garlic mashed potatoes, 49 chicken pasta, 50 sweet potato puree, 48 RTE macaroni and cheese 23 and duck meat 73 have shown lower degradation in quality parameters and retain superior quality.…”

Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage

“…Fish burgers exemplify acceptable fast food options that are gaining prominence and have undergone significant development in the global food market; their quality has been the subject of numerous studies (Talab et al, 2023). Fish burgers are a popular ready-to-eat food among consumers due to their ease of preparation and high nutritional content and have been prepared from a variety of fish species by researchers around the world, including mackerel (Ucaket al, 2011), tuna (Angiolillo et al, 2017), African catfish (Daengprok et al, 2021, Talabet al, 2023, the Nile tilapia (Mahmoud, 2021), and striped catfish and salmon mince (Ditudompo et al, 2022).…”