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

Authors

  • Concetta MESSINA Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Simona MANUGUERRA Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Maria MORGHESE Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Rosaria ARENA Università degli Studi di Palermo. Laboratorio di Biochimica Marina ed ecotossicologia. Dipartimento di Scienze della Terra e del Mare
  • Senda GHARBI Université de Carthage. Institut National des Sciences et Technologie de la Mer - INSTM. Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques (B3Aqua)
  • Gianluca FORTINO Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Laura LA BARBERA Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Saloua SADOK Université de Carthage. Institut National des Sciences et Technologie de la Mer - INSTM. Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques (B3Aqua)
  • Andrea SANTULLI Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani

Keywords:

Farmed fish, Sea bream fillet, Nutrition

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.

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Author Biography

Andrea SANTULLI, Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani

Università degli Studi di Palermo.  Laboratorio di Biochimica Marina ed ecotossicologia, Dipartimento di Scienze della Terra e del Mare

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Published

2016-10-25

How to Cite

1.
MESSINA C, MANUGUERRA S, MORGHESE M, ARENA R, GHARBI S, FORTINO G, LA BARBERA L, SADOK S, SANTULLI A. Production d’hamburger de filet de dorade (Sparus aurata) d’élevage: caracterisation nutritionelle et sensorielle au cours du shelf-life. Bull. Inst. Natl. Sci. Technol. Mer [Internet]. 2016Oct.25 [cited 2024May20];43:37-42. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/482

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