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

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

Abstract 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-tiere...

Full description

Saved in:
Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: BMC 2025-02-01
Series:Food Production, Processing and Nutrition
Subjects:
Seafood
Engraulis encrasicolus
Fish burgers
Ideal profile method
Response surface methodologies
Online Access:https://doi.org/10.1186/s43014-024-00281-1
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1186/s43014-024-00281-1

Similar Items