Chemical characterization of marine fish of low-commercial value and development of fish burgers

Abstract: The objective of this work was to perform the chemical characterization of marine bonefish (Albula vulpes) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava starch and functional ingredients (onion, garlic, and ground white pepper). Proximate composition, microbiological and pH analyses of the raw material, and fish burgers were performed, as well as the sensory analyses of the fish burgers. The yield and nutritional value of bonefish was found to be comparable with those of species of commercial value, with high-protein and low-lipid contents. The protein content of the fish burgers varied from 17.52 to 19.40 g 100 g-1 (raw), and from 20.74 to 24.25 g 100 g-1 (grilled); and the lipid contents ranged from 0.20 to 0.73 g 100 g-1 (raw), and from 0.36 to 0.77 g 100 g-1 (grilled). In the sensory tests, the formulations received scores between six and seven on the nine-point hedonic scale. Acceptance indexes were higher than 70% for all the assessed attributes. Therefore, the use of this underutilized species proves to be feasible.

摘要：本研究旨在对北梭鱼（Albula vulpes）开展化学特性表征，并研制鱼肉汉堡。研究制备了3款鱼肉汉堡配方，分别添加5%、8%及10%的木薯淀粉与功能性配料（洋葱、大蒜及白胡椒粉）。对原料及鱼肉汉堡进行了常规营养成分、微生物及pH值检测，并开展鱼肉汉堡的感官评价。结果显示，北梭鱼的加工得率与营养价值可与具备商业价值的鱼种相媲美，其蛋白质含量高、脂肪含量低。生制鱼肉汉堡的蛋白质含量为17.52~19.40 g·100g⁻¹，烤制后为20.74~24.25 g·100g⁻¹；脂肪含量生制时为0.20~0.73 g·100g⁻¹，烤制后为0.36~0.77 g·100g⁻¹。感官测试中，各配方在九点快感量表上的得分介于6~7分，所有评估属性的接受度指数均高于70%。由此可见，利用这一未充分利用的鱼种研制鱼肉汉堡具备可行性。