PMID- 34084075
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220423
IS  - 1330-9862 (Print)
IS  - 1334-2606 (Electronic)
IS  - 1330-9862 (Linking)
VI  - 59
IP  - 1
DP  - 2021 Mar
TI  - Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched 
      with Atlantic Mackerel Quality of Fish Cakes.
PG  - 4-15
LID - 10.17113/ftb.59.01.21.6695 [doi]
AB  - RESEARCH BACKGROUND: It is desirable to increase the consumption of pelagic fish 
      rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used 
      white fish species by pelagic fish will increase the content of omega-3 fatty 
      acids, and thus improve the nutritional value but it may also affect the consumer 
      acceptance. The aim of this study is to assess the physicochemical and sensory 
      quality of novel fish cake prototypes prepared from haddock and mackerel mince. 
      EXPERIMENTAL APPROACH: Fillets of haddock and Atlantic mackerel were used as raw 
      material for preparation of fish cakes. The fish fillets were minced, mixed 
      together (in haddock/mackerel mass ratio of 100:0, 75:25 and 50:50%) with salt, 
      potato starch, pepper and full fat milk. Physicochemical and sensory analyses 
      were further performed. RESULTS AND CONCLUSIONS: The fatty acid composition 
      analysis showed that the recommended daily intake of 250 mg of eicosapentaenoic 
      acid and docosahexaenoic acid can easily be reached by consumption of fish cakes 
      enriched with mackerel. The oxidation levels of all fish cakes were low in terms 
      of peroxide value and thiobarbituric acid reactive substance assay (TBARS). Fish 
      cakes prepared with higher mass fraction of mackerel mince (>50%) had 
      significantly (p<0.05) softer texture than other fish cakes due to higher amount 
      of fat in their formulations. At the same time, these fish cakes were 
      significantly darker than haddock-based (>50%) fish cakes due to higher myoglobin 
      content in the fish muscle. Moreover, fish cakes with higher amount of mackerel 
      mince had increased yellowness due to the accumulation of water-soluble (r=0.990, 
      p<0.05) and fat-soluble (r=0.976, p<0.05) TBARS. Metabolites relevant for taste 
      and quality were quantified by using (1)H nuclear magnetic resonance (NMR) 
      spectroscopy. The mass fraction of anserine, trimethylamine oxide and beta-alanine 
      decreased, while the mass fraction of histidine, glutamic acid and alanine 
      increased with the addition of mackerel. Sensory tests have shown the addition of 
      mackerel did not reduce consumer acceptability towards the new fish cakes. 
      NOVELTY AND SCIENTIFIC CONTRIBUTION: The research demonstrated that Atlantic 
      mackerel can be successfully used for partial replacement of white fish species 
      in fish cake formulations to produce healthy and tasty ready-to-cook products and 
      increase the consumption of small pelagic fish in Europe.
FAU - Cropotova, Janna
AU  - Cropotova J
AUID- ORCID: 0000-0002-4938-2674
AD  - Department of Biotechnology and Food Science, Norwegian University of Science and 
      Technology, Sem Saelands vei 6/8, 7491 Trondheim, Norway.
FAU - Mozuraityte, Revilija
AU  - Mozuraityte R
AD  - SINTEF Ocean, Brattorkaia 17C, 7010 Trondheim, Norway.
FAU - Standal, Inger Beate
AU  - Standal IB
AD  - SINTEF Ocean, Brattorkaia 17C, 7010 Trondheim, Norway.
FAU - Szulecka, Olga
AU  - Szulecka O
AUID- ORCID: 0000-0001-9889-6703
AD  - National Marine Fisheries Research Institute, Kollataja 1, 81-061 Gdynia, Poland.
FAU - Kulikowski, Tomasz
AU  - Kulikowski T
AUID- ORCID: 0000-0002-7798-3346
AD  - National Marine Fisheries Research Institute, Kollataja 1, 81-061 Gdynia, Poland.
FAU - Mytlewski, Adam
AU  - Mytlewski A
AUID- ORCID: 0000-0001-6671-9913
AD  - National Marine Fisheries Research Institute, Kollataja 1, 81-061 Gdynia, Poland.
FAU - Rustad, Turid
AU  - Rustad T
AUID- ORCID: 0000-0002-8972-6347
AD  - Department of Biotechnology and Food Science, Norwegian University of Science and 
      Technology, Sem Saelands vei 6/8, 7491 Trondheim, Norway.
LA  - eng
PT  - Journal Article
PL  - Croatia
TA  - Food Technol Biotechnol
JT  - Food technology and biotechnology
JID - 9703690
PMC - PMC8157089
OTO - NOTNLM
OT  - Atlantic mackerel
OT  - NMR metabolomics
OT  - fish cake
OT  - haddock
OT  - nucleotides
OT  - quality parameters
OT  - sensory attributes
EDAT- 2021/06/05 06:00
MHDA- 2021/06/05 06:01
PMCR- 2021/03/01
CRDT- 2021/06/04 07:01
PHST- 2021/06/04 07:01 [entrez]
PHST- 2021/06/05 06:00 [pubmed]
PHST- 2021/06/05 06:01 [medline]
PHST- 2021/03/01 00:00 [pmc-release]
AID - FTB-59-4 [pii]
AID - 10.17113/ftb.59.01.21.6695 [doi]
PST - ppublish
SO  - Food Technol Biotechnol. 2021 Mar;59(1):4-15. doi: 10.17113/ftb.59.01.21.6695.