Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel
| Autor: | Janna Cropotova, Turid Rustad, Revilija Mozuraityte, Adam Mytlewski, Olga Szulecka, Inger Beate Standal, Tomasz Kulikowski |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
biology
Chemistry General Chemical Engineering sensory attributes haddock Mackerel quality parameters Pelagic zone Haddock biology.organism_classification Eicosapentaenoic acid Industrial and Manufacturing Engineering nucleotides Atlantic mackerel NMR metabolomics Docosahexaenoic acid TBARS Food science Peroxide value fish cake Food Science Biotechnology |
| Zdroj: | Food technology and biotechnology |
| Popis: | Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, and thus improve the nutritional value but it may also affect the consumer acceptance. The aim of this study is to assess the physicochemical and sensory quality of novel fish cake prototypes prepared from haddock and mackerel mince. Experimental approach. Fillets of haddock and Atlantic mackerel were used as raw material for preparation of fish cakes. The fish fillets were minced, mixed together (in haddock/mackerel mass ratio of 100:0, 75:25 and 50:50) with salt, potato starch, pepper and full fat milk. Physicochemical and sensory analyses were further performed. Results and conclusions. The fatty acid composition analysis showed that the recommended daily intake of 250 mg of eicosapentaenoic acid and docosahexaenoic acid can easily be reached by consumption of fish cakes enriched with mackerel. The oxidation levels of all fish cakes were low in terms of peroxide value and thiobarbituric acid reactive substance assay (TBARS). Fish cakes prepared with higher mass fraction of mackerel mince (>50 %) had significantly (p50 %) fish cakes due to higher myoglobin content in the fish muscle. Moreover, fish cakes with higher amount of mackerel mince had increased yellowness due to the accumulation of water-soluble (r=0.990, p |
| Databáze: | OpenAIRE |
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