Fish Burger Quality Treated by Pomegranate Peels Powder During Cold Storage. | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 11, Volume 26, Issue 1, January and February 2022, Page 201-215 PDF (844.3 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2022.216168 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Mohamed Abou-Taleb
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| Abstract | ||||
| The Kapeeta fish is rejected in the Egyptian market due to its dark bloody flesh and the presence of many blood vessels. To overcome this problem, this study carried out a trial to utilize Kapreeta fish in manufacturing fish burgers to provide a desirable and acceptable product for Egyptian consumers. Four fish burger samples were prepared by the addition of 0.0, 0.5, 1.0, and 1.5 % of pomegranate peels powder. The control and treated samples were stored at 4±1°C for 12 days and were analyzed afterwards every 3 days. Moisture, protein, and pH values were significantly decreased (P≤0.05) with the increase in the duration of the cold storage period. While, a significant increase (P≤0.05) was recorded in lipid, ash, and carbohydrate with increasing the storage period. After 12 days of storage, The values of cooking loss, TVB-N, TMA-N, and TBA showed a significant increase (P≤0.05). Sensory results detected a gradual decrease in flavor and overall acceptability for all samples. The obtained data revealed that control samples (T1) had the lowest scores from the start to the end of cold storage, while the fish burger samples (T4), which contained 1.5% pomegranate peel powder, had a higher score compared to all samples. | ||||
| Keywords | ||||
| Fish burger; Pomegranate peel powder; Quality attributes | ||||
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