Evaluation of tilapia fish burgers as affected by different replacement levels of mashed pumpkin or mashed potato

Abstract

Mashed pumpkin or mashed potato was used in the tilapia fish burger formulation. The proximate composition, cooking characteristics, chemical quality, color, texture and sensory properties of tilapia fish burgers were evaluated. Fish burgers formulated with different replacement levels of mashed pumpkin or mashed potato had higher moisture and carbohydrate contents and lower protein, fat, ash and energy values than control fish burger. Fish burgers formulated with mashed pumpkin or mashed potato had lower total volatile nitrogen (9.45–11.20 mg N/100 g), trimethylamine (2.24–2.59 mg N/100 g) and thiobarbituric acid (0.185–2.51 mg malonaldehyde/kg) values than control fish burger. Fat retention (167–173%) and juiciness (3.84–4.84%) were increased with replacement levels of mashed pumpkin or mashed potato. However, cooking yield had an opposite trend. Moisture retention of fish burger formulated with mashed pumpkin or mashed potato up to 15% replacement level was similar to control fish burger. Lightness (L∗) redness (a∗) and hue angle were not affected by replacer type. Yellowness (b∗) and hue angle were not affected by replacer level. Fish burger formulated with mashed pumpkin or mashed potato had higher redness (a∗) than control fish burger. Hardness was increased with replacement level of mashed pumpkin or mashed potato. Cohesiveness and springiness were not affected by replacer level and type. Mashed pumpkin or mashed potato fish burger had rating scores ranged between 7.2 (like moderately) and 8.20 (like very much) of all sensory properties. Keywords: Fish burger, Cooking yield, Fat retention, Hardness, Sensory properties