NUTRITIONAL VALUE AND ORGANOLEPTIC ASSESSMENT OF BURGER MADE WITH SOME FISH SPECIES

ABSTRACT

Fish burgers are foods that contain a good amount of fish and are categorized as ready-to-eat convenient products or intermediate products. The aim of this study was to determine the nutritional value and organoleptic assessment of burgers made with some fish species. The major fish species used are Clarias garipenius, Scomber scombrus, Micropogonias undulates and Merluccius merluccius, and their proximate analyses were conducted as per standard established methods. Sensory assessments were carried out by 16-man panelist to evaluate their consumers acceptance in terms of taste, aroma, texture, and appearance. The obtained data were analyzed by SSPS for Windows (version 25). Analysis of variance (ANOVA, 2010), followed by Duncan's multiple range test (DMRT). All parameters showed significant differences (p<0.05) among the burgers made with some fish species, with burger made with Clarias gariepinus showing significantly better results (p<0.05). The results of Clarias gariepinus burger were moisture content 47.15%, protein content 8.15%, fat 11.79%, fibre 0.52%, ash 1.03% and carbohydrates 31.36%. The results of organeloptic assessment for the fish burger samples revealed that burger made with Scomber scombrus had the best in terms of taste (8.13), aroma (7.50) and texture (7.75), except for the Micropogonias undulates burger, which had the best mean appearance (7.38) compared to the other samples. This study therefore shows that Clarias garipenius and Scomber scombrus are the best species to use for making fish burgers, followed by Micropogonias undulates and Merluccius merluccius. However, they had high nutritional value which makes each samples a good source of dietary protein for human consumption. The findings of this investigation can be of help for the commercial production of value-added, nutritious burgers made with fish.