Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline
Jorge Valentim,
Cláudia Afonso,
Romina Gomes,
Ana Gomes-Bispo,
José A.M. Prates,
Narcisa M. Bandarra,
Carlos Cardoso
Affiliations
Jorge Valentim
Faculty of Science, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal; Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal
Cláudia Afonso
Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
Romina Gomes
Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; MEtRICs/DCTB/NOVA, School of Science and Technology, NOVA University Lisbon, Caparica Campus, 2829-516, Almada, Portugal
Ana Gomes-Bispo
Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
José A.M. Prates
Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477, Lisbon, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477, Lisbon, Portugal
Narcisa M. Bandarra
Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
Carlos Cardoso
Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal; Corresponding author. Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMAIP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal.
Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFA), namely eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive ageing. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed. This research focused on the factors affecting its quality by examining the impact of cooking (steaming at 100 °C, roasting at 180 °C, grilling at 180 °C) and storage time (after 4 and 6 months at −20 °C) upon the product's properties.Cooking treatments were found to influence the burger's colour and texture, whereas storage duration impacted FA levels and the polyene index. Cooked burgers presented lighter (L*, 45.1–55.0 vs 36.9 ± 2.4) and more yellow colouration (b*, 15.8–17.8 vs 13.6 ± 1.0) than raw burgers. Cooked burgers also exhibited higher textural values across various parameters than their raw versions. Grilled burgers (excluding initial time) were firmer (50.0 ± 5.1 N) than those cooked otherwise (37.0–39.9 N). Regarding FA levels, a decrease in DHA was recorded after four months (21.8–23.0% vs 26.4–30.6%). The polyene index followed a similar trajectory, declining from 2.6 to 3.6 initially to 1.8–1.9 in the fourth month. Hence, the studied mackerel burger could be a promising source of EPA, DHA, and other n-3 PUFAs in human diets, optimally with a frozen storage duration of fewer than four months to preserve nutritional integrity.