Production d’hamburger de filet de dorade (Sparus aurata) d’élevage: caractérisation nutritionnelle et sensorielle au cours du shelf-life

Andrea Santulli, Concetta Maria Messina, Maria Morghese, Rosaria Arena, Simona Manuguerra

Risultato della ricerca: Conference articlepeer review

Abstract

Within the framework of the Work Package 5 «Valorisation de l'image des produits aquacoles» and the activity 5.3 «Innovation en vue de valoriser les produits aquacoles» of SecurAqua project, we have assessed the possibility of diversification of Sicilian farmed fish, through the production of processed products, among which seabream fillets hamburgers.In order to verify the feasibility of the process, we have performed a preliminary study of global quality characteristics of the product, including both the nutritional and sensory aspects correlated to the security and sustainability of the product.Results showed that, in terms of nutritional requirements, the hamburger samples maintained the same characteristics of the fresh product, comparable with those of fillets, throughout the whole storage time.Regarding the shelf-life characteristics of the fresh product stored for 15 days in a freezer, sensory analysis suggest a consumption limited to few days from the preparation.Results obtained from this study indicate that hamburgers of Sparus aurata represent a potential new fish product that could satisfy the consumer requests, as well as a new reference commodity related to its usability and its nutritional properties. Experiments are in progress to evaluate the extension of shelf-life through alternative methods of preservation.
Lingua originaleFrench
pagine (da-a)37-42
Numero di pagine6
RivistaBULLETIN DE L'INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER
Volume43
Stato di pubblicazionePublished - 2016

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