This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method.The objective is to create a nutritious,appealing,and environmentally friendly alterna...This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method.The objective is to create a nutritious,appealing,and environmentally friendly alternative to traditional red meat burgers.The research utilized a two-tiered experimental approach:an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield,texture,and moisture retention,followed by an optimization phase employing a Central Composite Design.Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics.The optimized formulation,comprising 4%oat fibers and 4%potato flakes,exhibited superior texture and consumer preference.Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers,while also being a rich source of long-chain polyunsaturated fatty acids.This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability.The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences,potentially guiding the development of innovative and sustainable fast-food products.展开更多
基金The Italian Ministry of Agriculture,Food Sovereignty and Forestry(MIPAAF),project“Development of new ready to-cook and ready-to-eat products starting from tuna,anchovies and bivalve molluscs”,CUP J65E22000280007.
文摘This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method.The objective is to create a nutritious,appealing,and environmentally friendly alternative to traditional red meat burgers.The research utilized a two-tiered experimental approach:an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield,texture,and moisture retention,followed by an optimization phase employing a Central Composite Design.Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics.The optimized formulation,comprising 4%oat fibers and 4%potato flakes,exhibited superior texture and consumer preference.Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers,while also being a rich source of long-chain polyunsaturated fatty acids.This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability.The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences,potentially guiding the development of innovative and sustainable fast-food products.
