Effect of using cauliflower (Brassica oleracea)‎ to improve quality characteristics of tuna fish burger

Abstract EN

This study was conducted to evaluate the effect of processing method (drying and steaming) on chemical composition and bioactive compounds of cauliflower (Brassica oleracea L.) and utilization of dehydrated cauliflower powder (DCP) at different ratios (0, 3,6,9 and 12%) to prepare fish burger treatments as a natural source of dietary fiber, antioxidant and antimicrobial activities.

Also quality characteristics of fish burger during frozen storage period at (-18oC) up to four months were evaluated.

Total phenolics, flavonoid content and antioxidant activity were increased.

Incorporation of DCP in preparation of fish burger improved its physicochemical, cooking and microbiological properties.

pH, TBA, TVB-N, cooking loss, shrinkage and microbial load of tuna fish burger decreased by increasing the levels of DCP.

Generally, samples containing different ratios of DCP had significantly lower microbial load than the control.

After cooking, the total bacterial count of all samples were less than 30 cfu/g, meanwhile, coliform group, psychrophilic and yeasts & moulds were not detected within 4 months of storage.

The results of organoleptic evaluation showed that all tuna fish burger samples containing DCP were well accepted by the panelists.