| Titles |
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English :
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Production of New Burger from Small Size Shrimp and Carp Fish Meat
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Arabic :
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انتاج برجر جديد من الجمبرى صغير الحجم و لحم سمك المبروك
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| Abstract |
ABSTRACT
This study aimed to utilize from small size shrimp meat and help in solving the problem of carp fish meat which is unpopular due to its high content of small bones in fish burger manufacture to produce a new product. Five formulas of fish burger from (small size shrimp and carp fish meat) were prepared. Formula1 (F1) (carp fish meat 60.0% ,bread crisp 10.0%, tomato juice 14.0%, eggs 7.0%, minced onion 6.0%, Sodium chloride 1.70%, spices 1% and cumin 0.3%, Formula2 (F2)=(minced carp fish meat 45.0% and minced small size Shrimp 15.0%), Formula3 (F3)=(minced carp fish meat 30.0% and minced small size Shrimp 30.0%), Formula 4(F4)=(minced carp fish meat 15.0% and minced small size Shrimp 45.0%) and Formula 5(F5)=( minced small size Shrimp 60.0%) and the other ingredients were added to all formulas with the same percentage. Chemical composition (moisture, protein, fat and ash),cholesterol content, Water Holding Capacity (WHC), plasticity, Shrinkage, Cooking loss, Thiobarbituric acid (TBA), total volatile nitrogen (TVN) and trimethylamine-nitrogen (TMA) and Sensory evaluation were analyzed at zero time and during storage at -18 0C for 3 months. The results found that F1 was the highest content of moisture and lipid followed by F2, F3, F4 and F5. While, F5 was the highest content of protein, ash and carbohydrates followed by F4, F3, F2 and F1, respectively at zero time and until the end time of storage. F5 was the highest level of cholesterol followed by F4, F3, F2 and F1, where recorded 43.39, 29.41, 21.27, 21.2 and 18.52 (mg/ 100g), respectively. All samples were accepted for TBA and TVN at zero time and until the end time of storage. F5 was the best value of WHC, plasticity, Shrinkage and Cooking loss (as quality properties) followed by F4, F3, F2 and F1 at zero time and until the end time of storage. All samples were accepted by sensory evaluation. Whereas, no significantly differences of color, taste, aroma, texture and overall acceptability between all the formulas.
Key words: shrimp, carp fish, Burger, small bones, fish burger manufacture.
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| Publication year |
2016
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| Pages |
2077-4435
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Current Science International ISSN
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| Author(s) from ARC |
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| Publication Type |
Journal
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