A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction

• Autor: Rios Mera, Juan Dario
• Formato: artículo
• Fecha de Publicación: 2024
• Institución: Universidad Nacional de Jaén
• Repositorio: UNJ-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.unj.edu.pe:UNJ/625
• Enlace del recurso: http://repositorio.unj.edu.pe/handle/UNJ/625; https://doi.org/10.3390/foods13040565
• Nivel de acceso: acceso abierto
• Materia: fish products; sodium reduction; microencapsulation; omega 3; oxidative stability; https://purl.org/pe-repo/ocde/ford#2.11.01

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers’ oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers’ vocabulary to characterize new products.