Physicochemical Properties, Electrophoretic Patterns, and Sensory Attributes of Fish Burger Incorporated with Shrimp, Camel, and Ostrich Meats

This study was focused on the development of fish burgers incorporated with different types of minced meat. For this purpose, silver carp minced meat was mixed with various ratios (25%, 50%, and 75%) of shrimp, camel, and ostrich minced meats. Then, physicochemical properties and sensory quality of produced burgers were evaluated. From the results, fish burgers with 75% ostrich meat had the highest content of protein (22.47%) compared to other treatments (P< .05). The highest and lowest myoglobin contents were found in the burgers with 75% ostrich meat and 75% shrimp meat, respectively (P< .05). Fish burgers with 75% shrimp meat had the highest cholesterol content (84.36 mg/100 g) among all prototypes (P< .05). SDS-PAGE analysis showed that the fish burgers with 75% camel meat had the highest levels of myosin heavy chain (43.53%) and alpha-actinin (6.65%). Textural characteristics and sensory attributes were improved in the fish burgers with 75% ostrich meat. In conclusion, mixing 75% ostrich meat with 25% minced fish could improve some quality parameters of the final product.