Comprehensive study on catfish (Clarias gariepinus) burger as affected by fortification using carrot and cauliflower

Abstract

This work was conducted to prepare catfish burgers (CFB) using some fresh vegetables such as carrot, cauliflower and mixture of them. Vegetables were partially substituted of catfish meat at different levels of (2.5, 5, 10, 15 and 20%), compared with the control sample (without vegetables). Sensory properties were done in different sessions by a trained panel and generic consumers to assess  product acceptability. The best samples were 2.5, 5 and 15% of cauliflower, carrots and mixture, respectively, which were selected from organoleptic values and analyzed. The addition of vegetables to catfish burger showed better cooking properties like decrease cooking loss, increase moisture retention, cooking yield and shrinkage. Proximate chemical composition, minerals, and vitamins (A, C and E) were determined. A little decrease in moisture and protein of prepared samples was reported compared with the control, furthermore, carrot and cauliflower improved the ash, fiber, fat and minerals content of CFB, except potassium (K) in  burger fortified with 5% carrot as well as Mg, Zn and Fe in burger fortified with  cauliflower and mixture vegetables. Also, adding investigated samples to CFB increased vitamin A and E compared with the control, but vitamin C was not defined in all samples including the control.