Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation

This study developed an innovative fish burger using Atlantic bonito, an abundant but undervalued species rich in lipids and protein. The burger was enriched with chickpea, seaweed (Spirulina and Fucus vesiculosus), and hydrocolloids (xanthan and carrageenan). Using a Taguchi design, the effects of...

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Detalles Bibliográficos
Autores: Solinho, Joana, Gonçalves, Sofia, Machado, Sofia, Pereira Pinto, Ricardo, Vázquez Vázquez, Manuel, Pinheiro, Rita
Tipo de recurso: artículo
Fecha de publicación:2025
País:España
Institución:Universidad de Santiago de Compostela (USC)
Repositorio:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Idioma:inglés
OAI Identifier:oai:minerva.usc.gal:10347/42383
Acceso en línea:https://hdl.handle.net/10347/42383
Access Level:acceso abierto
Palabra clave:Fish burger
Xanthan
Carrageenan
Spirulina
Fucus vesiculosus
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spelling Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovationSolinho, JoanaGonçalves, SofiaMachado, SofiaPereira Pinto, RicardoVázquez Vázquez, ManuelPinheiro, RitaFish burgerXanthanCarrageenanSpirulinaFucus vesiculosusThis study developed an innovative fish burger using Atlantic bonito, an abundant but undervalued species rich in lipids and protein. The burger was enriched with chickpea, seaweed (Spirulina and Fucus vesiculosus), and hydrocolloids (xanthan and carrageenan). Using a Taguchi design, the effects of varying concentrations of these ingredients on the physicochemical properties, texture, phenolic content, and antioxidant activity (DPPH, ABTS) were evaluated. The optimal formulation (2 g/100 g Spirulina, 3 g/100 g Fucus vesiculosus, 0 g/100 g xanthan, 4 g/100 g carrageenan) increased fiber by 1.5 times, protein by 2.8 times, antioxidant activity (ABTS) by 1.2 times, and phenolic content by 3.4 times compared to the control. Seaweed concentration was linked to increased burger hardness, while cohesiveness, adhesiveness, and gumminess were unaffected by hydrocolloid concentration. No significant changes were observed in moisture content or DPPH antioxidant activity. The study demonstrates the potential of using undervalued fish species like Atlantic bonito to create nutritionally enhanced, sustainable food products.ElsevierUniversidade de Santiago de Compostela. Escola de Doutoramento Internacional (EDIUS)20252025-01-0120252025-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10347/42383reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostelainstname:Universidad de Santiago de Compostela (USC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2© 2024 The Authors. Published by Elsevier Ltd.http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:minerva.usc.gal:10347/423832026-06-15T12:47:27Z
dc.title.none.fl_str_mv Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
title Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
spellingShingle Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
Solinho, Joana
Fish burger
Xanthan
Carrageenan
Spirulina
Fucus vesiculosus
title_short Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
title_full Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
title_fullStr Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
title_full_unstemmed Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
title_sort Development of nutritionally enhanced fish burgers: Integrating Atlantic bonito (Sarda sarda) with seaweed and hydrocolloids for sustainable food innovation
dc.creator.none.fl_str_mv Solinho, Joana
Gonçalves, Sofia
Machado, Sofia
Pereira Pinto, Ricardo
Vázquez Vázquez, Manuel
Pinheiro, Rita
author Solinho, Joana
author_facet Solinho, Joana
Gonçalves, Sofia
Machado, Sofia
Pereira Pinto, Ricardo
Vázquez Vázquez, Manuel
Pinheiro, Rita
author_role author
author2 Gonçalves, Sofia
Machado, Sofia
Pereira Pinto, Ricardo
Vázquez Vázquez, Manuel
Pinheiro, Rita
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade de Santiago de Compostela. Escola de Doutoramento Internacional (EDIUS)
dc.subject.none.fl_str_mv Fish burger
Xanthan
Carrageenan
Spirulina
Fucus vesiculosus
topic Fish burger
Xanthan
Carrageenan
Spirulina
Fucus vesiculosus
description This study developed an innovative fish burger using Atlantic bonito, an abundant but undervalued species rich in lipids and protein. The burger was enriched with chickpea, seaweed (Spirulina and Fucus vesiculosus), and hydrocolloids (xanthan and carrageenan). Using a Taguchi design, the effects of varying concentrations of these ingredients on the physicochemical properties, texture, phenolic content, and antioxidant activity (DPPH, ABTS) were evaluated. The optimal formulation (2 g/100 g Spirulina, 3 g/100 g Fucus vesiculosus, 0 g/100 g xanthan, 4 g/100 g carrageenan) increased fiber by 1.5 times, protein by 2.8 times, antioxidant activity (ABTS) by 1.2 times, and phenolic content by 3.4 times compared to the control. Seaweed concentration was linked to increased burger hardness, while cohesiveness, adhesiveness, and gumminess were unaffected by hydrocolloid concentration. No significant changes were observed in moisture content or DPPH antioxidant activity. The study demonstrates the potential of using undervalued fish species like Atlantic bonito to create nutritionally enhanced, sustainable food products.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025-01-01
2025
2025-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10347/42383
url https://hdl.handle.net/10347/42383
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
© 2024 The Authors. Published by Elsevier Ltd.
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
© 2024 The Authors. Published by Elsevier Ltd.
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname:Universidad de Santiago de Compostela (USC)
instname_str Universidad de Santiago de Compostela (USC)
reponame_str Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
collection Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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