Physicochemical, cooking and sensory properties of Mackerel fish burger fortified with globe artichoke Cynara scolymus L.

Abstract

The present study aims to characterize the globe artichoke parts, receptacle (AR) and bracts (AB), and to evaluate the quality characteristics of fish burger formulated by partial substitution of Mackerel fish meat with different level of both AR and AB. Physicochemical, cooking measurements and sensory characteristics of fish burgers were analyzed. The study results showed that the used artichoke parts had high protein, crude fiber, inulin and ascorbic acid contents. Total phenolics content of AR and AB was 43.1 and 38.2 (mg galic acid equivalent/g), respectively. The addition of artichoke parts to fish burger showed improvement in the cooking properties for instance increase cooking yield and decrease cooking loss and shrinkage, without noteworthy differences in sensory properties. Moreover, it was concluded that artichoke parts could be a great source of health-promoting phenolic compounds with high antioxidant activity. Therefore, our results could promote the consumption of artichoke parts and their using in di􀵵 erent industrial food applications.