Scientific and Technological Aspects of Fish Product Development. Part I: Handshaking Instrumental Texture with Consumer Preference in Burgers

Figures & data

Table 1 Formulations of fish burgers standardized at hundred parts of fish fillet

Ingredients	A	B	C	D	E	F	G	H	I	J
Fish fillets	100	100	100	100	100	100	100	100	100	100
Vegetables	—	—	7	—	7	—	7	—	—	—
Dried apple	—	—	—	—	—	—	—	—	7	—
Dried dates	—	—	—	—	—	—	—	—	—	7
Dried apricot	—	—	—	—	—	—	—	7	—	—
Corn starch	—	12	12	12	12	12	12	12	12	12
Milk powder	—	—	—	—	—	—	1.7	1.7	1.7	1.7
Soy protein	—	—	8	—	—	—	—	—	—	—
Bovine gelatin	—	—	—	—	1.7	—	—	—	—	—
κ-Carrageenan	—	—	—	0.2	—	—	—	—	—	—
KCl	—	—	—	0.224	—	—	—	—	—	—
Citrus pectin	—	—	—	—	—	0.2	—	—	—	—
CaCl2	—	—	—	—	—	0.056	—	—	—	—
Garlic powder	—	—	0.8	—	0.8	—	0.8	0.8	0.8	0.8
Spices	0.8	0.8	—	0.8	—	0.8	—	—	—	—
Sucrose	1.7	1.7	1.7	1.7	1.7	1.7	1.7	1.7	1.7	1.7
NaCl	1.3	1.3	1.3	1.3	1.3	1.3	1.3	1.3	1.3	1.3
Black pepper	—	—	0.3	—	0.3	—	0.3	0.3	0.3	0.3
MSG	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3
Polyphosphate	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3
Ice water	8.5	8.5	8.5	8.5	8.5	8.5	8.5	8.5	8.5	8.5

Figure 1. Force-deformation data of cooked fish burger formulations indicated by the individual traces and detailed in Table 1. Products were compressed at ambient temperature (23°C) with a rate of 0.1 mm/s. An example of the derivation of the ratio of inflectional stress to yield stress (S _i /S _y ) is given by the trace of formulation B.

Figure 2. Handshaking hardness from compression testing with overall sensory desirability for the burger formulations of Table 1 (error bars indicate one standard deviation).

Figure 3. Handshaking firmness from compression testing with overall sensory desirability for the burger formulations of Table 1 (error bars indicate one standard deviation).

Figure 4. Handshaking adhesiveness from compression testing with overall sensory desirability for the burger formulations of Table 1 (error bars indicate one standard deviation).

Figure 5. Handshaking the ratio of inflexion stress to maximum stress obtained from compression testing with overall sensory desirability for the burger formulations of Table 1 (error bars indicate one standard deviation).