Integrating Garlic Derivatives to Optimize the Nutritional, Technological, and Sensory Profile of Fish Burgers

Esmail, FiFy Ebrahim Mohamed; Besar, Badeia; Gouda, Mahmoud; Abdelgaleel, Mohammed; Elhadidy, Gamal Saad

doi:10.21608/ejchem.2025.421909.12321

Integrating Garlic Derivatives to Optimize the Nutritional, Technological, and Sensory Profile of Fish Burgers

Document Type : Original Article

Authors

¹ Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt

² Bread and Pasta Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

10.21608/ejchem.2025.421909.12321

Abstract

This study examines the integration of garlic derivatives—fresh garlic, garlic powder, and garlic peel—as partial substitutes for mackerel flesh to improve the nutritional, functional, and sensory qualities of fish burgers. The findings indicated that garlic derivatives enhanced culinary performance, moisture retention, and microbiological safety, while exhibiting significant antioxidant activity linked to their phenolic and flavonoid constituents. Garlic peel, a fiber- and mineral-rich by-product, showed the most promise for improving nutritional value and encouraging the use of waste as a resource through waste valorization. Fresh garlic and garlic powder had stronger antimicrobial effects, which made the product much safer to use and store. Sensory evaluation showed that moderate levels of substitution kept high consumer acceptability by balancing nutritional improvement with good taste and texture. The study presents an innovative, eco-efficient methodology for the development of functional fish products through the incorporation of garlic by-products within a circular food production system.

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