Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

Victor Johan Acosta-Pérez,Paul Baruk Zamudio-Flores,José De Jesús Ornelas-Paz,Heidi Maria Palma-Rodríguez,Juana Juárez-Muñoz,Apolonio Vargas-Torres

doi:10.1080/19476337.2019.1574903

Abstract

ABSTRACTNative and modified starches of chayotextle and potato were mixed with rainbow trout meat, and the resistant starch content, pH, water-holding capacity (WHC), malonaldehyde content, sensorial properties and texture profile of the rainbow trout fish burger (RTB) were investigated during 21 days of storage at 0°C. The addition of acid-modified starches (AMS) to RTB resulted in a high content of resistant starch (RS). The RTB with added native and modified starches showed a better stability of pH, WHC and texture profile values during the 21 days of storage. The lipid oxidation values of the RTB control showed higher values than the RTB with added native and modified starches. In the sensory evaluation test, the RTB supplemented with AMS have the highest score regarding acceptability. The result confirmed the potential of modified starches as a prebiotic food ingredient, since they improve the physicochemical and sensorial properties of RTB.

Highlights

In the Food Guide Pyramid, meat is categorized as the primary source of protein along with poultry and fish
When the starch samples were subjected to heatingcooling-heating cycles, the resistant starch (RS) content increased by ~6%
Starch retrogrades and linear amylose chains recrystallize to form tightly packed double helices stabilized by hydrogen bonds, which are resistant to enzymatic hydrolysis

Summary

Introduction

In the Food Guide Pyramid, meat is categorized as the primary source of protein along with poultry and fish. Despite having a high protein content, meat lacks specific nutrients such as vitamin B12, folic acid and prebiotics. It became possible to develop meat products with new potential health benefits by using strategies such as the incorporation of functional ingredients (Jiménez-Colmenero, Carballo, & Cofrades, 2001), dietary fiber, fructo-oligosaccharides and inulin (Rodríguez, Jiménez, Fernández-Bolaños, Guillén, & Heredia, 2006). The objective of these strategies is to provide a prebiotic effect to the consumers of meat burgers

Methods

Results

Conclusion