Influence of Different Oatmeal Concentrations on Atlantic Salmon (Salmo salar) Fish Burger: Effects on Physicochemical, Technological, and Sensory Properties

ABSTRACT

Consumer demand for safe and nutritious food products has increased around the world, accompanied by the need for convenience foods that have sensory acceptance. In turn, fish has nutritional aspects that are important to the human diet, and the application of product development techniques based on fish can meet the desire of consumers in these aspects. This study discusses a physicochemical and sensorial evaluation of the addition of oatmeal in fish burgers to provide convenience products with improvements in technological and sensorial properties, without affecting nutritional parameters and that contributes to the increase in fish consumption, convenience product, and lower cost of ingredients. All formulations were well-accepted; however, the formulation with the highest concentration of oatmeal (FO10) (76% fish; 10% oatmeal) had a better global acceptance score (9-point hedonic scale) compared to the other formulations and a better cooking yield result of 93.44% (p < 0.05). In addition, the addition of oatmeal reduced the cost of ingredients by about 7.5%, without compromising sensory acceptance.

KEYWORDS:

• Convenience food
• formulation parameters
• Salmonidae
• seafood
• sensory analysis

Acknowledgments

The authors are grateful for the support from the Grupo de Estudo em Processamento de Pescado (GEPP-Ifes Campus Piúma) to the Laboratório de Ecologia Microbiana e Biotecnologia (LEM-Ifes Campus Piúma) and the panelists for participating in the study.

Disclosure statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Additional information

Funding

The authors received no specific funding for this work.