New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food
Abstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiere...
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| Format: | Article |
| Language: | English |
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BMC
2025-02-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00281-1 |
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| author | Giovanni Luca Russo Antonio L. Langellotti Rossella Di Monaco Gabriele Buonocunto Francesca Colonna Nunzio Velleca Anna Ilaria Di Paola Lucia Avella Silvana Cavella Paolo Masi |
| author_facet | Giovanni Luca Russo Antonio L. Langellotti Rossella Di Monaco Gabriele Buonocunto Francesca Colonna Nunzio Velleca Anna Ilaria Di Paola Lucia Avella Silvana Cavella Paolo Masi |
| author_sort | Giovanni Luca Russo |
| collection | DOAJ |
| description | Abstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics. The optimized formulation, comprising 4% oat fibers and 4% potato flakes, exhibited superior texture and consumer preference. Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers, while also being a rich source of long-chain polyunsaturated fatty acids. This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences, potentially guiding the development of innovative and sustainable fast-food products. Graphical Abstract |
| format | Article |
| id | doaj-art-ac15801cfad546188163ff5a61e86b61 |
| institution | Kabale University |
| issn | 2661-8974 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-ac15801cfad546188163ff5a61e86b612025-02-09T12:47:48ZengBMCFood Production, Processing and Nutrition2661-89742025-02-017111710.1186/s43014-024-00281-1New anchovy burgers: a sustainable and nutritious alternative to red meat in fast foodGiovanni Luca Russo0Antonio L. Langellotti1Rossella Di Monaco2Gabriele Buonocunto3Francesca Colonna4Nunzio Velleca5Anna Ilaria Di Paola6Lucia Avella7Silvana Cavella8Paolo Masi9CAISIAL Centre, University of Naples Federico IICAISIAL Centre, University of Naples Federico IICAISIAL Centre, University of Naples Federico IICAISIAL Centre, University of Naples Federico IIDepartment of Agricultural Sciences, Unit of Food Science and Technology - University of Naples Federico IICAISIAL Centre, University of Naples Federico IICAISIAL Centre, University of Naples Federico IICAISIAL Centre, University of Naples Federico IICAISIAL Centre, University of Naples Federico IICAISIAL Centre, University of Naples Federico IIAbstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics. The optimized formulation, comprising 4% oat fibers and 4% potato flakes, exhibited superior texture and consumer preference. Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers, while also being a rich source of long-chain polyunsaturated fatty acids. This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences, potentially guiding the development of innovative and sustainable fast-food products. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00281-1SeafoodEngraulis encrasicolusFish burgersIdeal profile methodResponse surface methodologies |
| spellingShingle | Giovanni Luca Russo Antonio L. Langellotti Rossella Di Monaco Gabriele Buonocunto Francesca Colonna Nunzio Velleca Anna Ilaria Di Paola Lucia Avella Silvana Cavella Paolo Masi New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food Food Production, Processing and Nutrition Seafood Engraulis encrasicolus Fish burgers Ideal profile method Response surface methodologies |
| title | New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food |
| title_full | New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food |
| title_fullStr | New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food |
| title_full_unstemmed | New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food |
| title_short | New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food |
| title_sort | new anchovy burgers a sustainable and nutritious alternative to red meat in fast food |
| topic | Seafood Engraulis encrasicolus Fish burgers Ideal profile method Response surface methodologies |
| url | https://doi.org/10.1186/s43014-024-00281-1 |
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