Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes تأثير ثلاث تقنيات للطهي على خصائص جودة برجرسمک البلطي النيلي(Oreochromis niloticus)

Abstract

Three cooking techniques (pan frying in corn oil, roasting in a Halogen convection oven, and grilling in a double jacket electric grill) were evaluated for their effect on the quality attributes (cooking characteristics, chemical composition, fatty acids, amino acids, physicochemical properties, microbiological activity, sensory evaluation, and cost-profit analysis) of the Nile tilapia (Oreochromis niloticus) burgers. The Nile tilapia weighed an average of 500 grams and contained 52.13% edible flesh. There were no significant (p ≤ 0.05) differences in the proximate chemical composition of roasted and grilled burgers. While, the frying technique and both other cooking techniques differs significantly (p ≤ 0.05). In terms of pH, total volatile base nitrogen, and thiobarbituric acid reactive substances values, there were no significant differences (p ≤ 0.05) between the three cooking techniques. During the frying process, the fatty acids and amino acids content of the fish burgers was considerably influenced. The results of the sensory evaluation of fish burgers revealed that fried and grilled burgers had better color, odor, appearance, and overall acceptability than roasted burgers. The Nile tilapia burgers were proven to be good for human eating, roasted and grilled as cooking methods for a healthy diet. The current research paves the way for optimal use of this product with profit margin 83.33%, especially during the peak of fishing season.