Integrating Garlic Derivatives to Optimize the Nutritional, Technological, and Sensory Profile of Fish Burgers | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 01 November 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.421909.12321 | ||
| Authors | ||
| FiFy Ebrahim Mohamed Esmail1; Badeia Besar1; Mahmoud Gouda1; Mohammed Abdelgaleel1; gamal saad elhadidy* 2 | ||
| 1Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt | ||
| 2Bread and Pasta Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| This study examines the integration of garlic derivatives—fresh garlic, garlic powder, and garlic peel—as partial substitutes for mackerel flesh to improve the nutritional, functional, and sensory qualities of fish burgers. The findings indicated that garlic derivatives enhanced culinary performance, moisture retention, and microbiological safety, while exhibiting significant antioxidant activity linked to their phenolic and flavonoid constituents. Garlic peel, a fiber- and mineral-rich by-product, showed the most promise for improving nutritional value and encouraging the use of waste as a resource through waste valorization. Fresh garlic and garlic powder had stronger antimicrobial effects, which made the product much safer to use and store. Sensory evaluation showed that moderate levels of substitution kept high consumer acceptability by balancing nutritional improvement with good taste and texture. The study presents an innovative, eco-efficient methodology for the development of functional fish products through the incorporation of garlic by-products within a circular food production system. | ||
| Keywords | ||
| Garlic derivatives; Nutritional enhancement; Antioxidant activity; cooking properties; Microbial inhibition | ||
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