Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils

ABSTRACT

In this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and 25% mango kernel oil (MKO) (T₁), 50% fish oil and 50% MKO (T₂₎, 25% fish oil and 75% MKO (T₃), 0% fish oil and 100% MKO (T₄). Burgers were packaged in polyethylene bags and stored at −16 to −18°C for 90 days.   The mangiferin, quercetin, catechin, chlorogenic and caffeic acid in MKO were 1381, 87, 512, and 973 mg/100 g. Total antioxidant capacity of control, T₁, T₂, T₃, and T₄ were 18.97, 31.47, 47.69, 65.37, and 78.82%. GC-MS analysis showed that ALA, EPA, and DHA) in T₂ were 0.85, 3.62, and 4.19%. In controlled storage, loss of ALA, EPA, and DHA was 55, 14, and 11%. At T₂ concentration, antioxidant compounds of MKO significantly altered the lipid oxidation in burgers. After storage in T₂, loss of ALA, EPA, and DHA was 3.6, 1.98, and 1.71%. POV of 90 days stored control, T₁, T₂, T₃, and T₄ was 3.42, 1.55, 0.63, 0.41, and 0.31 (MeqO₂/kg). Induction period of fish oil, MKO, in all levels was 2.45, 64.28, 7.33, 13.42, 18.39, and 62.84 hrs. Color flavor and texture score of 90 days stored T₂ was 91, 90, and 86% of total score. MKO and fish oil can be used at 50:50 concentrations to formulate fish burgers of acceptable sensory properties.

KEYWORDS:

• Fish oil
• Mango kernel oil
• burgers, fatty acids composition
• lipid oxidation

Author contributions

Conceptualization, M.N. and M.I.; methodology, S.S.; software, F.A.; validation, M.N., M.I., C.G.A., and M.A.B.; formal analysis, M.H.U.R and C.G.A.; data curation, M.N.; writing – original draft preparation, S.S.; visualization, M.H.U.R. and C.G.A.; supervision, M.N. and C.G.A.

Acknowledgments

The authors are highly obliged to the Library Department, University of Veterinary and Animal Sciences (UVAS), Government College University Faisalabad (GCUF), and IT Department, Higher Education Commission (HEC, Islamabad) for access to journals, books and valuable database. The authors are also thankful to Kampala International University, Kampala, Uganda for its collaborative support.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Additional data will be made available on request

Consent for publication

All the authors consent to the publication

Additional information

Funding

This research work was funded by Higher Education Commission (HEC) (Project No. HEC/NRPU/2022/6978)