Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers
The aim of this work was to introduce the by-products generated by the sea bream processing industry as a new ingredient in the production of fish and seafood burgers. Fish by-product flour was obtained and added in the preparation of sea bream and shrimp burgers. The formulations selected from a se...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/38 |
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| Summary: | The aim of this work was to introduce the by-products generated by the sea bream processing industry as a new ingredient in the production of fish and seafood burgers. Fish by-product flour was obtained and added in the preparation of sea bream and shrimp burgers. The formulations selected from a sensory evaluation with semi-trained assessors were burgers with sea bream and shrimp (C) and the same sample with 10% of by-product flour (BP10). These formulations were subjected to sensory evaluation with consumers using hedonic scales. Both samples had a good acceptability, although the presence of by-products had a negative impact on the colour, resulting in a slight decrease in the global acceptance. It would be interesting to use a natural ingredient that could improve the colour of the product or use the by-product flour in battered products where the colour could be masked. |
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| ISSN: | 2673-9976 |