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

Figures & data

Table 1. Composition of fish burgers.

Treatments	Protein (%)	Fat (%)	Ash (%)
Control	15.22±0.13	11.88±0.16	2.13±0.02
T1	15.42±0.08	11.95±0.13	2.09±0.06
T2	15.14±0.05	11.74±0.07	2.15±0.04
T3	15.25±0.11	11.81±0.18	2.10±0.01
T4	15.29±0.03	11.92±0.09	2.11±0.03

Means mentioned in individual columns of protein, fat and ash are non-significantly different from each other (p>.05)

Control: 100% Fish Oil.

T1: 75% Fish Oil & 25% Mango Kernel Oil.

T2: 50% Fish Oil & 50% Mango Kernel Oil.

T3: 75% Fish Oil & 25% Mango Kernel Oil.

T4: 0% Fish Oil and 100% Mango Kernel Oil.

Table 2. Antioxidant capacity of burgers.

Treatments	Storage days	TAC (%)	DPPH (%)	ALA (%)
Control	0 30 60 90	18.97±0.14^i 16.27±0.19^j 11.38±0.07^k 8.74±0.06^l	14.43±0.32^j 12.49±0.31^k 10.32±0.24^l 9.13±0.29^m	12.33±0.02^j 11.16±0.09^k 9.24±0.13^l 8.14±0.06^m
T1	0 30 60 90	31.47±0.24^f 29.44±0.31^f 26.38±0.16^g 23.57±0.42^h	19.74±0.13^g 18.69±0.27^g 16.36±0.15^h 14.19±0.34^i	15.92±0.29^g 15.59±0.48^g 14.24±0.08^h 13.97±0.17^i
T2	0 30 60 90	47.68±0.41^d 47.27±0.35^d 46.55±0.49^d 42.38±0.65^e	23.72±0.03^e 23.61±0.41^e 23.11±0.08^e 20.18±0.07^f	17.87±0.09^e 17.62±0.27^e 17.35±0.30^e 15.42±0.26^f
T3	0 30 60 90	65.37±0.26^c 64.88±0.39^c 64.52±0.74^c 62.37±0.57^d	34.48±0.21^c 34.22±0.06^c 34.07±0.14^c 32.28±0.06^d	22.36±0.15^c 22.15±0.05^c 21.83±0.10^c 19.76±0.16^d
T4	0 30 60 90	78.82±0.18^a 78.43±0.22^a 77.82±0.65^a 75.72±0.54^b	40.66±0.43^a 40.53±0.07^a 40.26±0.18^a 38.89±0.25^b	29.36±0.21^a 29.22±0.08^a 29.11±0.14^a 28.74±0.33^b

If a Mean is mentioned with a different letter in a column, this reveals statistically significant difference (p<.05).

TAC: Total Antioxidant Capacity.

DPPH: 2,2-diphenyl-1-picryl-hydrazyl-hydrate.

ALA: Antioxidant Activity in Linoleic Acid.

Table 3. Effect of fish oil and mango kernel oil on fatty acid profile burgers of mg/100 g.

Fatty acid			Control		T1		T2		T3		T4
	Fish oil	Mango kernel oil	0-Day	90-Days	0-Day	90-Days	0-Day	90-Days	0-Day	90-Days	0-Day	90-Days
C14:0	5.24±0.14^a	NF	5.22±0.26^a	4.43±0.25^b	3.87±0.13^c	3.62±0.12^d	2.65±0.12^e	2.61±0.27^d	1.39±0.21^g	1.35±0.16^g	0.18±0.01^h	0.17±0.01^h
C16:0	12.76±0.10^a	7.21±0.15^c	12.43±0.34^a	10.67±0.44^b	8.37±0.20^c	7.11±0.44^c	6.37±0.26^d	6.25±0.34^d	3.24±0.46^e	3.18±0.35^e	7.18±0.67^c	7.13±0.39^c
C18:0	2.55±0.17^f	38.65±0.28^a	2.32±0.24^f	1.22±0.17^g	10.65±0.33^d	9.44±0.16^e	20.18±0.11^c	19.85±0.53^c	28.77±0.24^b	28.63±0.14^b	39.75±0.41^a	38.66±0.16^a
C18:1	25.63±0.22^f	44.51±0.18^a	25.94±0.36^f	22.85±0.51^h	30.44±0.29^d	28.59±0.54^e	35.94±0.36^c	35.47±0.87^c	39.62±0.16^b	39.49±0.05^b	44.53±0.33^a	44.21±0.28^a
C18:2	2.27±0.13	5.21±0.09^a	1.95±0.02	1.66±0.03	3.11±0.02	2.24 ±0.09	3.78±0.06^c	3.76±0.73^c	4.39±0.10^b	4.32±0.05^b	5.25±0.02^a	5.23±0.05^a
C18:3 Alpha Linolenic Acid	1.12±0.01^a	0.52±0.02^f	1.13±0.01^a	0.51±0.09^f	0.97±0.06^b	0.71±0.07^c	0.85±0.07^d	0.82±0.04^d	0.67±0.07^e	0.63±0.07^e	0.49±0.04^f	0.48±0.14^f
C20:5 Eicosapentaenoic acid	7.46±0.08^a	NF	7.39±0.10^b	6.35±0.01^c	6.19±0.02^d	5.91±0.03^e	3.62±0.13^f	3.55±0.02^f	1.84±0.02^g	1.81±0.02^g	0.17±0.01^h	0.14±0.05^h
C22:2 Docosapentaenoic acid	1.29±0.03^a	NF	1.25±0.03^b	0.78±0.02^e	0.92±0.01^c	0.82±0.01^d	0.68±0.02^f	0.66±0.01^f	0.13±0.03^g	0.12±0.01^g	0.10±0.01^g	0.11±0.02^g
C22:6 Docosahexaenoic acid	8.27±0.22^a	NF	8.29±0.16^a	7.41±0.01^b	6.35±0.01^c	5.54±0.01^d	4.19±0.01^e	4.12±0.01^e	2.18±0.07^f	2.14±0.03^f	0.15±0.01^g	0.12±0.03^g

If a Mean is mentioned with a different letter in a row, these reveals statistically significant difference (p<.05).

NF: Not Found.

Table 4. Effect of mango kernel oil on lipid oxidation of fish burgers during storage and cooking.

Treatments	Days	FFA% during storage and cooking		POV (MeqO2/kg) during storage and cooking
		During storage at –16 to −18°C	After cooking at 175°C/20 min	During storage at −16 to −18°C	After cooking at 175°C/20 min
Control	0 45 90	0.08±0.02^g 0.11±0.03^e 0.14±0.02^d	0.14±0.02^d 0.18±0.01^b 0.19±0.02^b	0.24±0.05^k 1.16±0.02^e 3.42±0.01^b	0.72±0.04^g 2.34±0.10^c 4.88±0.13^a
T1	0 45 90	0.09±0.01^g 0.11±0.02^e 0.15±0.01^c	0.13±0.01^d 0.18±0.03^b 0.19±0.01^b	0.25±0.02^k 0.85±0.04^f 1.55±0.01^d	0.68±0.03^g 1.19±0.06^e 2.29±0.09^c
T2	0 45 90	0.11±0.02^f 0.12±0.01^e 0.16±0.02^c	0.14±0.01^d 0.16±0.02^c 0.19±0.03^b	0.22±0.01^k 0.35±0.02^j 0.63±0.04^h	0.41±0.02^j 0.65±0.03^h 0.82±0.07^f
T3	0 45 90	0.10±0.01^f 0.12±0.02^e 0.15±0.03^c	0.12±0.02^e 0.15±0.01^c 0.19±0.01^b	0.24±0.02^h 0.32±0.01^k 0.41±0.03^j	0.37±0.04^j 0.61±0.02^h 0.77±0.08^g
T4	0 45 90	0.09±0.01^f 0.12±0.03^e 0.16±0.01^c	0.12±0.02^c 0.16±0.01^c 0.22±0.03^a	0.26±0.03^k 0.29±0.01^k 0.31±0.04^k	0.35±0.01^j 0.52±0.03^i 0.38±0.05^j

Within two columns of a same parameter, if means are mentioned with a different letter, it shows statistically significant difference (p<.05).

FFA: Free Fatty Acids.

POV: Peroxide Value (MeqO2/kg).

Figure 1. Rancimat oxidative stability index of fish oil and MKO blend in burgers with different antioxidant activity of natural and synthetic antioxidants treatments.

Table 5. Sensory Evaluation of burgers produced from fish oil and mango kernel oil blends.

Treatments	Days	Color during storage at −16 to −18°C	Color after cooking at 175°C/20 min	Flavor during storage at −16 to −18°C	Flavor after cooking at 175°C/20 min	Texture during storage at −16 to −18°C	Texture after cooking at 175°C/20 min
Control	0 45 90	8.4±0.10^a 8.5±0.13^a 8.1±0.02^a	8.2±0.04^a 8.1±0.07^a 8.0±0.09^a	7.5±0.13^b 7.4±0.15^b 7.1±0.03^b	7.2±0.09^b 7.1±0.03^b 6.3±0.02^d	7.1±0.03^b 7.3±0.06^b 7.2±0.03^b	7.2±0.05^b 7.0±0.07^b 7.1±0.12^b
T1	0 45 90	8.1±0.05^a 8.2±0.02^a 8.0±0.05^a	8.1±0.03^a 8.0±0.09^a 7.9±0.08^a	8.4±0.02^b 7.3±0.03^b 7.0±0.06^b	8.1±0.05^b 6.7±0.02^c 6.4±0.07^d	8.2±0.14^a 8.3±0.19^a 8.1±0.08^a	8.1±0.06^a 8.2±0.16^a 8.0±0.15^a
T2	0 45 90	8.2±0.06^a 8.4±0.09^a 8.2±0.06^a	8.3±0.06^a 8.2±0.03^a 8.1±0.04^a	8.1±0.06^a 8.0±0.09^a 7.9±0.04^a	8.0±0.02^a 7.9±0.06^a 8.0±0.12^a	8.3±0.17^a 8.3±0.13^a 8.1±0.04^a	8.1±0.19^a 8.2±0.13^a 8.2±0.08^a
T3	0 45 90	8.3±0.04^a 8.1±0.12^a 8.0±0.12^a	8.4±0.11^a 8.2±0.10^a 8.1±0.02^a	7.9±0.11^a 8.1±0.14^a 8.0±0.12^a	8.2±0.14^a 8.0±0.17^a 8.1±0.13^a	8.2±0.12^a 8.0±0.09^a 8.1±0.05^a	8.3±0.07^a 8.2±0.09^a 8.3±0.06^a
T4	0 45 90	8.1±0.03^a 8.0±0.07^a 8.2±0.05^a	8.2±0.13^a 8.1±0.09^a 8.0±0.15^a	8.1±0.06^a 8.3±0.02^a 8.0±0.05^a	8.3±0.14^a 8.4±0.09^a 8.2±0.14^a	7.9±0.05^a 8.1±0.04^a 8.0±0.07^a	8.1±0.17^a 8.3±0.15^a 8.2±0.22^a

Within two columns of a same parameter, if means are mentioned with a different letter, it shows statistically significant difference (p<.05).

Data availability statement

Additional data will be made available on request