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Blue fish burgers: nutritional characterisation and sensory optimisation |
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| Authors: | Rossella Di Monaco Silvana Cavella Paolo Masi Agostino Sevi Mariangela Caroprese Alessandra Marzano Amalia Conte & Matteo Alessandro Del Nobile |
| Affiliation: | Department of Food Science and Centre for Food Innovation and Development, University of Naples - Federico II, Via Università, 100 –80055 Portici (NA), Italy; Department of Production Engineering Mechanics and Economics Science Applied Agricultural Systems, University of Foggia, Via Napoli, 25 –71100 Foggia, Italy; Department of Food Science, University of Foggia, Via Napoli, 25 –71100 Foggia, Italy; Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Universitàdegli Studi di Foggia, Via Napoli, 52 - 71100 Foggia, Italy |
| Abstract: | In order to reduce waste of marine resources, valorise fishing discards and move towards fish consumption, a new ready-to-cook seafood product was developed. In particular, a chemical investigation on chub mackerel and hake was conducted to the aim of mixing the two fish species to produce nutritionally balanced fish burgers. In addition, to evaluate consumer opinion about these new fresh products and best acceptability of different proportions of mackerel and hake, focus group interviews and consumer test were also performed. The results of the chemical analyses achieved on both selected fish species gave rise to minimally processed fish products with a high amount of chub mackerel, therefore providing the desired nutritional properties and low level of hake in order to obtain firmer and wetter burgers. By means of focus group interviews, the novelty and high level of convenience of the developed fresh commodity was highlighted. Consumer test declared that the most successful sample was that with 70% chub mackerel and 30% hake. |
| Keywords: | Consumer attitudes fish nutritional attitudes |