Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp

In this study, minced vannamie shrimp meat (S) was added to minced farm-raised silver carp fish (F) with four different ratios: 0% (F100), 25% (F75:S25), 50% (F50:S50) and 75% (F25:S75) and then some chemical properties (proximate composition, myoglobin and cholesterol content), electrophoretic pattern as well as sensory parameters were performed. F25:S75 had the highest protein (21.68%) and the lowest fat content (0.91%) compared to other treatments (P<0.05). The highest and the lowest amounts of myoglobin were observed in F100 (6.05 mg/g) and F25:S75 (1.11 mg/g), respectively (P<0.05). Moreover, F25:S75 had the highest (84.36 mg/100 g) and F100 (42.22 mg/100 g) had the lowest cholesterol content among all treatments (P<0.05). The results of SDS-PAGE analysis showed that the most detected number of the bands belonged to F100 (16 bands) and the lowest number of the bands was observed in F25:S75 (14 bands). The highest amounts of α-actinin (5.9%) and β-thropomyosin (15.19%) were observed in F75:S25 (P<0.05). The sensory quality demonstrated that the control group (F100) reached the lowest score in terms of texture, smell, taste, and overall acceptance among all treatments (P<0.05). The results of this study showed that increasing in shrimp meat proportion in the fish burger would increase the amount of crude protein and sensory scores and also decreased myoglobin content, while the highest cholesterol levels was observed in F25:S75 treatment.