PDF(Pubmed)
Abstract：
This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered \"high in omega-3 fatty acids\" and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers\' oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers\' vocabulary to characterize new products.
摘要：
这项研究旨在配制由三种亚马逊鱼类制成的汉堡：pacu（Pyaractusbrachypomus），boquichico(Prochilodusnigricans)，和bujurqui（Chaetobranchussavescens），专注于使用富含二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的鱼油微粒（FOM）进行钠还原和强化。近端成分，钠和钙含量，仪器纹理轮廓，脂肪酸谱，感官轮廓，并对总体喜好进行了评价。鱼片之间的近端组成和脂肪酸谱的差异反映在汉堡中。用FOM加强汉堡中的EPA和DHA；因此，它们可以被认为是“ω-3脂肪酸含量高”，并将n-6/n-3比率降低到4以下。存在可能与脂质氧化相关的感官属性，但不到10％的消费者降低了总体喜好。然而，某些感官属性(烧烤，特点，芳香，好吃,tender,和多汁）对超过20％的消费者的整体喜好产生了积极影响，在9分享乐主义量表上获得足够的分数（在5.60和5.71之间）。必须通过深入了解鱼片质量来优化生产过程，提高FOM和汉堡的氧化稳定性，并通过采用消费者的词汇来表征新产品，从而获得足够的感官和享乐特征。
