Effects of micronized yerba mate on physicochemical, oxidative stability, and cooking characteristics of fish burger

Abstract

The addition of micronized yerba mate (MYM) in panga fish burgers was evaluated on physicochemical, technological, and shelf-life characteristics during frozen storage for 180 days. Fish burgers were formulated with 0%, 0.5%, 1.0%, 1.5%, and 2.0% MYM. Dry matter and fat (p < .05) were altered between MYM formulations. Crude protein, ash, cooking yield, and moisture retention were not affected by the incorporation of MYM. Fish burgers with 0.5% MYM showed the lowest shrinkage. Peroxide formation was not inhibited by the incorporation of MYM. However, TBARS values decreased for formulations with 1.0% and 1.5% MYM. The pH value remained below 6.0 in the formulation containing 1.5% MYM. TVB-N decreased only in the formulation with 2.0% MYM after 30 days of frozen storage. In conclusion, the addition of 1.5% MYM demonstrated greater efficiency to ensure nutritional quality and oxidative stability in panga fish burgers. Novelty impact statement Fish meat is an important source of highly digestible nutrients and is recommended for human health and well-being. However, it is highly perishable. The use of antioxidants is essential to reduce oxidation and maintain fish quality, with natural antioxidants being prioritized over synthetic ones. Yerba mate (Ilex paraguariensis) is a source of natural bioactive compounds with antioxidant and antimicrobial capacities. The micronization process, clean and effective technology, increases its phenolic content and antioxidant power. The use of micronized yerba mate represents an alternative as a natural antioxidant for convenience fish products.