Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties

• Autores: Rengifo, Estefany, Huamaní, Patricia, Vásquez, Jessy, Tello, Fernando, Rios Mera, Juan, Vela Paredes, Rafael, Saldaña, Erick, Siche, Raúl
• Formato: artículo
• Fecha de Publicación: 2024
• Institución: Universidad Nacional de Moquegua
• Repositorio: UNAM-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.unam.edu.pe:20.500.14655/582
• Enlace del recurso: https://hdl.handle.net/20.500.14655/582; https://doi.org/10.3390/foods13071004
• Nivel de acceso: acceso abierto
• Materia: https://purl.org/pe-repo/ocde/ford#2.00.00

The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers’ sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.