Product Optimization of Fish Burger Containing Tuna Protein Isolates for Better Sensory Quality and Frozen Storage Stability
2016
Shaviklo, Amir Reza | Moradinezhad, Nazanin | Abolghasemi, Seyed Javad | Motamedzadegan, Ali | Kamali-Damavandi, Narjes | Rafipour, Fereidoon
The effect of applying tuna protein isolated from red/dark meat on product design and development and storage stability of the silver carp mince burger was studied using Design-Expert® Statistical Software. D-Optimal Mixture Design model was used to investigate the effect of different mixtures of tuna protein isolates and silver carp mince and their interactions on sensory and stability of the prototypes. The results indicated that the fish burgers containing 20% tuna protein isolate and 50% silver carp mince, as selected product, had better sensory scores and acceptability than the other prototypes. The results also indicated that added tuna protein isolate to silver carp mince and storage time did not affect the sensory attribute of the prototype. Soapy taste and grainy texture, which were reported as quality defects in the previous work, were not detected in the present study. The prototypes were also stable within 6 months frozen storage.
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