alexa Recipe Optimization to Produce Functional Food Based on Meat and Fish
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Recipe Optimization to Produce Functional Food Based on Meat and Fish

Conte A1,2, Mastromatteo M1, Cozzolino F1, Lecce L2 and Del Nobile MA1,2*

1Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 - 71100 Foggia, Italia

2Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25 – 71100 Foggia, Italia

*Corresponding Author:
Matteo Alessandro Del Nobile
Dipartimento di Scienze degli Alimenti
Universitá di Foggia, Via Napoli
25 – 71100 - Foggia, Italia
Tel: (+39) 881 589 242
Fax: (+39) 881 589 242
E-mail: [email protected]

Received date: October 19, 2011; Accepted date: December 07, 2011; Published date: December 08, 2011

Citation: Conte A, Mastromatteo M, Cozzolino F, Lecce L, Del Nobile MA (2011) Recipe Optimization to Produce Functional Food Based on Meat and Fish. J Nutr Food Sci S4:001. doi:10.4172/2155-9600.S4-001

Copyright: © 2011 Conte A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. In particular, the best formulation for meat patties contained 10% oil and 10% red pepper flour, whereas, 15% oil and 5% yellow pepper flour and 17.5% oil and 7.5% zucchini flour were the optimized ingredients for fish burgers. These recipes did not score significantly different from other CCD options but were preferred by consumers, when asked to compare these new products to traditional burgers. Moreover, analytical investigations carried out before and after cooking assessed the preservation of the health-giving compounds deriving from the pepper flour.


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