Development of a new food product – seafood burger: R&D project and knowledge transference

ABSTRACT/AIM
hamburguer pescado_p

The use of edible by-products of filleting or slicing of seafood, it’s of major importance for the fish processing industry, because it minimizes the problems of production and reduces the cost of raw materials. These by-products are rich in proteins and polyunsaturated fatty acids. The main objective of this project was to develop seafood burgers, using industry by-products and/or undervalued species. Seafood burgers, as an excellent source of high biological value proteins, vitamins and minerals, will certainly be considered as a healthy alternative to traditional hamburgers. Moreover, the main lipid signatures found in fish are related with the presence of long chain PUFA and can be considered an antagonist lipid finger prints when compared with the lipid signature presented in meat. Fish are the most important dietary source of highly PUFA such as the omega-3 docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These polyunsaturated fatty acids have positive effects against several human diseases, such as obesity, cardiovascular diseases, type-2 diabetes, cancer, neurological disorders.

KEYWORDS Seafood; By-products; Fish burger; Polyunsaturated fatty acids
PARTNERS Nigel – Congeladora José Nicolau, Peniche (Portugal)
COORDINATOR Maria Manuel Gil – maria.m.gil@ipleiria.pt | MARE-IPLeiria, Portugal
FUNDING 40 897€ | QREN :: IAPMEI // Duration 2012-2013