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<p>This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics. The optimized formulation, comprising 4% oat fibers and 4% potato flakes, exhibited superior texture and consumer preference. Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers, while also being a rich source of long-chain polyunsaturated fatty acids. This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences, potentially guiding the development of innovative and sustainable fast-food products.</p> Graphical Abstract <p></p>

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New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年2月5日

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  • Giovanni Luca Russo,
  • Antonio L. Langellotti,
  • Rossella Di Monaco,
  • Gabriele Buonocunto,
  • Francesca Colonna,
  • Nunzio Velleca,
  • Anna Ilaria Di Paola,
  • Lucia Avella,
  • Silvana Cavella,
  • Paolo Masi

摘要

This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, and environmentally friendly alternative to traditional red meat burgers. The research utilized a two-tiered experimental approach: an initial screening using Plackett-Burman Design to evaluate the impact of various ingredients on cooking yield, texture, and moisture retention, followed by an optimization phase employing a Central Composite Design. Key findings revealed that oat fiber and potato flakes significantly enhance the burger’s cooking yield and sensory characteristics. The optimized formulation, comprising 4% oat fibers and 4% potato flakes, exhibited superior texture and consumer preference. Nutritional analysis demonstrates that the optimized anchovy burger outperforms conventional beef and popular fast food chain burgers in terms of protein content and dietary fibers, while also being a rich source of long-chain polyunsaturated fatty acids. This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. The findings lay a foundation for future studies to further explore the interplay of sensory attributes and consumer preferences, potentially guiding the development of innovative and sustainable fast-food products.

Graphical Abstract