Mohammad Al-Shehabi(1)*, Bassam Al-Oklah(2), Hala Khaled(3) and Nour Haj Masoud (2)
(1). Food Technology Department, General Commission for Scientific Agricultural Research, Damascus, Syria.
(2). Department of Food and Industrial Technologies, General Authority for Biotechnology, Damascus, Syria.
(3). Department of Food Science, College of Agriculture, University of Hama, Hama, Syria.
(*Correspondent: Muhammad Al-Shehabi, Email: mohamadalshehabi@yahoo.com)
Received: 4/8/2024 Accepted: 23/4/2025
Abstract
This research was conducted with the aim of estimating the nutritional value of fish burgers prepared from five types of marine fish (small Bogue, large Bogue (Boops boops), small Mullet, large Mullet (liza aurata) and Balmida (Engraulis sp). chemical composition was determined for the five burger samples and it concluded : percentage of moisture, percentage of ash, percentage of protein, percentage of fat, percentage of carbohydrates, percentage of fiber , metal nutrients and calories. The results of the statistical analysis showed that the burger made from large Bogue fish had the lowest percentage of moisture, 42.65%, and the highest percentage of ash, carbohydrates, and fiber, 7.43, 12.52, and 1.2%, respectively, while the burger prepared from large mullet fish recorded the highest percentage of fat, 19.5%, and the lowest percentage of protein. 17.2%. The results also showed that a large mullet burger recorded the highest level of moisture, 49.51%, and the lowest level of ash, carbohydrates, and fiber, 3.73 and 7.75, 0.11% respectively. The Belmeda fish burger was also superior in its protein content, 22.2%, while it was the lowest in terms of fat content, 14.3%. In terms of calories, the burger made from small mullet fish was the highest, at 28.3 kcal/100g, while the balmada fish burger was the lowest, at 25.5 kcal/100g. The results of the study indicate that the large Bogue fish burger was distinguished in its content of sodium, calcium and phosphorus, in addition to the balmeda fish burger, which recorded the highest concentration of potassium and iron.
Keywords: Burger, Fish, Nutrition Value, Chemical Composition, Metal Nutrients.
Full paper in Arabic: PDF