Evaluation of different cooking methods on the nutritional and organoleptic properties of consolidated fish burger (Kilka-Chicken)

The aim of this research was to study the effect of nutritional and organoleptic properties of various cooking methods of burgers prepared from kilka surimi and ground chicken meat. Surimi was prepared from common Kilka (Clupeonella cultriventris) after gutting, deboning and beheading of the fish. The burgers were made with a 1:1 ratio of Kilka surimi and ground chicken meat. The burgers were fried, grilled or cooked using microwave. Nutritional properties (moisture, protein, fat, and ash), water holding capacity and organoleptic properties (taste, smell, texture, color and overall acceptability) in each treatment were measured. Moisture content and water holding capacity in raw samples, protein content in samples cooked in the microwave, and fat and ash in fried sample were higher than the other samples. For sensory evaluation, fried samples were scored the highest in terms of taste, color and overall acceptability and the samples cooked using microwave were scored the highest for their desirable smell. In this study, frying was the most desirable method of cooking due to the appealing flavor and aroma of the samples for the panelists. On the other hand, the protein content of samples cooked using microwave was significantly higher than the other treatments. The results of this study suggest that microwaving is the most efficient method of cooking for the burgers prepared from Kilka surimi and ground chicken meat.