Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers
The aim of this work was to introduce the by-products generated by the sea bream processing industry as a new ingredient in the production of fish and seafood burgers. Fish by-product flour was obtained and added in the preparation of sea bream and shrimp burgers. The formulations selected from a se...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/40/1/38 |
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| author | Sara Pinar-Escobar María Isabel Martínez Ana Fuentes José Manuel Barat-Baviera Isabel Fernández-Segovia |
| author_facet | Sara Pinar-Escobar María Isabel Martínez Ana Fuentes José Manuel Barat-Baviera Isabel Fernández-Segovia |
| author_sort | Sara Pinar-Escobar |
| collection | DOAJ |
| description | The aim of this work was to introduce the by-products generated by the sea bream processing industry as a new ingredient in the production of fish and seafood burgers. Fish by-product flour was obtained and added in the preparation of sea bream and shrimp burgers. The formulations selected from a sensory evaluation with semi-trained assessors were burgers with sea bream and shrimp (C) and the same sample with 10% of by-product flour (BP10). These formulations were subjected to sensory evaluation with consumers using hedonic scales. Both samples had a good acceptability, although the presence of by-products had a negative impact on the colour, resulting in a slight decrease in the global acceptance. It would be interesting to use a natural ingredient that could improve the colour of the product or use the by-product flour in battered products where the colour could be masked. |
| format | Article |
| id | doaj-art-98c17ad26cdd4b3daa074be13d06c70f |
| institution | Matheson Library |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj-art-98c17ad26cdd4b3daa074be13d06c70f2025-06-25T13:34:48ZengMDPI AGBiology and Life Sciences Forum2673-99762025-02-014013810.3390/blsf2024040038Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp BurgersSara Pinar-Escobar0María Isabel Martínez1Ana Fuentes2José Manuel Barat-Baviera3Isabel Fernández-Segovia4Instituto Universitario de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainInstituto Universitario de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainInstituto Universitario de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainInstituto Universitario de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainInstituto Universitario de Alimentos-FoodUPV, Universitat Politècnica de València, 46022 Valencia, SpainThe aim of this work was to introduce the by-products generated by the sea bream processing industry as a new ingredient in the production of fish and seafood burgers. Fish by-product flour was obtained and added in the preparation of sea bream and shrimp burgers. The formulations selected from a sensory evaluation with semi-trained assessors were burgers with sea bream and shrimp (C) and the same sample with 10% of by-product flour (BP10). These formulations were subjected to sensory evaluation with consumers using hedonic scales. Both samples had a good acceptability, although the presence of by-products had a negative impact on the colour, resulting in a slight decrease in the global acceptance. It would be interesting to use a natural ingredient that could improve the colour of the product or use the by-product flour in battered products where the colour could be masked.https://www.mdpi.com/2673-9976/40/1/38sustainablesea breamshrimpburgers |
| spellingShingle | Sara Pinar-Escobar María Isabel Martínez Ana Fuentes José Manuel Barat-Baviera Isabel Fernández-Segovia Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers Biology and Life Sciences Forum sustainable sea bream shrimp burgers |
| title | Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers |
| title_full | Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers |
| title_fullStr | Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers |
| title_full_unstemmed | Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers |
| title_short | Valorisation of Sea Bream By-Products Through Its Inclusion in Fish and Shrimp Burgers |
| title_sort | valorisation of sea bream by products through its inclusion in fish and shrimp burgers |
| topic | sustainable sea bream shrimp burgers |
| url | https://www.mdpi.com/2673-9976/40/1/38 |
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