Development of a Gluten-Free Burger Patty Premix Enriched with Surimi Powder

This study aimed to develop a novel ready-to-cook gluten-free burger patty premix incorporating surimi powder from Rohu ( Labeo rohita ) to enhance nutritional quality and overcome quality deterioration associated with repeated freeze-thaw cycles observed in frozen burger patty. Conventional frozen patties are susceptible to quality loss due to temperature fluctuations, affecting texture, moisture retention, and acceptability. Additionally, the use of wheat flour in traditional meat products limits their suitability for individuals with celiac disease and those seeking low glycemic index foods. The formulated gluten-free premix included quinoa, almond, soy, oat, and flaxseed flours, along with spices and seasonings. Surimi powder was incorporated at 3, 5, 7, and 10 % (T1-SP, T2-SP, T3-SP, and T4-SP), and its effects on technological properties were evaluated. Incorporation of surimi powder significantly (p < 0.05) increased protein (45.51-46.09 %), fat (12.56-13.16 %), and ash (1.21-1.56 %), while reducing moisture (8.23-7.22 %). Cooking yield significantly (p < 0.05) increased (83.19-85.26 %), whereas cooking loss significantly (p < 0.05) decreased (17.00-14.99 %) with increasing surimi powder levels. Sensory evaluation indicated that T3-SP (7 % surimi powder) achieved the highest scores for appearance, colour, texture, taste, and overall acceptability. In conclusion, the developed ready-to-cook gluten-free patty premix provides a novel alternative to conventional frozen patties in quality aspects and in convenience.