Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (<i>Hypophtalmichtys molitrix</i>) at -18°C

Issa Bahramizadeh

doi:doi:10.11648/j.sjac.20221003.12

| Peer-Reviewed

Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C

Issa Bahramizadeh

Published in Science Journal of Analytical Chemistry (Volume 10, Issue 3)

Received: 30 May 2022 Accepted: 4 July 2022 Published: 12 July 2022

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18^°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.

Published in	Science Journal of Analytical Chemistry (Volume 10, Issue 3)
DOI	10.11648/j.sjac.20221003.12
Page(s)	40-48
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Emulsion, Omega-3, Enrichment, Fish Burger, Microencapsulation

References

[1]	Adina B., Anandan C, Nurmatov U, Sheikh A., 2014. Omega 3 and 6 oils for primary prevention of allergic disease: systematic review and meta-analysis. Allergy; 64 (6): 840–848.
[2]	Al-Bulushi, I. M., Kaspias, S., Al-Oufi, H., Al-Mamari, S. (2005). Evaluating the quality and storage stability of fish burgers during frozen storage, J fisheries sci., 71 (3), 648-654.
[3]	A. M. S. A., (1995). Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Beef. American Meat Science Assoc., Chicago, U.S.A., 240pp.
[4]	Angiolillo L., A. Conte, M. A. Nobile D., (2015). Technological strategies to produce functional meat burgers. Journa of LWT - Food Science and Technology, 62: 697-703.
[5]	Badii, F., and Howell, N. K., (2002). Changes in the texture and structure of cod and haddock fillets during frozen storage. Food Hydrocolloids. 16: 313-319.
[6]	Bahramizadeh, I., Rahmanifarah, K. (2017). Effect of different concentrations of xanthan and alginate on the quality of encapsulated fish oil. Iran J Fish Sci., 26 (4), 139-150.
[7]	Ben Salah. R., Chaari, K., Besbes, S., Ktari, N., Blecker, C., Deroanne, C. (2010). Optimization of xanthan gum production by palm date (Phoenix dactylifera L.) juice by-products using response surface methodology. Food Chem., 121 (2), 627-33.
[8]	Beriain, M. J., Gómez, I. Petri, E. Insausti, K. Sarriés M. V. (2011). The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages. Meat Sci., 88, 189-197.
[9]	Beveridge, T., TOMA, S., and NAKAI, S., (1974). Determination of SH- and SS- groups in some food proteins using ellman's reagent. j. sci. food. 39: 49.
[10]	Buege, J. A. & Aust, S. D., (1978). Microsoml Lipid Peroxidation. Method in enzymology, 52: 306.
[11]	Calvo, P., Hernández, T., Lozano, M., González-Gómez, D. (2012). Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components. Food Res Int., 45, 256-261.
[12]	Chamemogam, j., 1992. Effect of increasing the omega-3 fatty acid in the diets of animals on the animal products consumed by humans, 21 (8-9): 773-9.
[13]	Chuapoehuk, B., & Raksakulthai, N., (1982). Fish finger from minced fish. Fisheries Gazette, 39: 371–375.
[14]	De Oliveira Monteschio, J., de Souza, K. A., Vital, A. C. P., Guerrero, A., Valero, M. V., Kempinski, E. M. B. C., Barcelos, V. C., Nascimento, K. F., do Prado, I. N. (2017). Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers. Meat Sci., 130, 50-57.
[15]	Ersoy, B., and Yilmaz, A. B. (2005). Frozen storage of barbus (Barbus luteus Heckel, 1843) mince balls. J Adv Food Sci., 27, 172-176.
[16]	Gelman, A., & Benjamin, E., (1988). Characteristics of mince from pond-bred silver carp (Hypophthalmichthys molitrix) and preliminary experiments on its use in sausages, Journal of the Science of Food and Agriculture, 47: 225–241.
[17]	Gok V., Akkaya L., Obuz E., Bulut S., (2011). Effect of ground poppy seed as a fat replacer on meat burgers. Journal of Meat Science, 89: 400–404.
[18]	Hassanpour S., Zamini A., and Khanipour A, A. (2015). Qualitative Assessment of Burger fish of (Hypophthalmichthys molitrix) by using extract and Powder of Dill Plant during Preservation in Fridge. J Biol Forum., 7 (1), 893-900.
[19]	Hasani, S. H., Ojagh, S. M. & Ghorbani, M. Hasani, M. (2020). Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated StoragInternational Journal of Biological Macromolecules, 115, 143–151.
[20]	Jannat Alipour, H., Shabanpour, B., Sadeghi Mahoonk, A.,.(2011) Changes in the performance of Acipenser persicus fillet protein in processing processes, Journal of Food Research, Vol. 21, No. 4, p.
[21]	Karakam, H., and Boran, M., (1996). Quality changes in frozen whole and gutted anchovies during storage at -18°C. International Journal of Food Science and Technology. 31: 527-531.
[22]	Khanipour, Ali Asghar, Fathi, Sahar, Fahim Dagban, Yasmine and Zare Gashti, Ghorban, (2011). Investigation of chemical indices of corruption and determination of the burger survival time (Kilkala-Silver carp) (during storage in the cold store -18°C Journal of Fisheries Science of Iran, Volume 22, Number 3, Pages: 49-41.
[23]	Lindsay, R. C., (1991). Flavour of fish. Paper presentedat 8th World Congress of FoodScience andTechnology, 29th September-4th October, Toronto, Canada.
[24]	López-Vargas Jairo H., Fernández-López J, Pérez-Álvarez J., Á, Viuda-Martos M., (2014). Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Volume 97, Issue 2, Pages 270–276.
[25]	Mahmoudzadeh, M.; Motallebi, A.; Hosseini, H.; Khaksar, R.; Ahmadi, H.; Jenab, E.; Shahraz, F.; Karman, M., 2010: Quality changes of fish burgers prepared from deep flounder Pseudorhombus elevatus Ogilby, (1912) with and without coating during frozen storage (-18°C). Int. J. Food Sci. Technol. 45, 374–379. https://doi.org/10.1111/j.1365-2621.2009.02158.x
[26]	McNamee, B. F., O’Riodan, E. D. O’Sullivan, M. (1998). Emulsification and microencapsulation properties of gum arabic. Agric Food Chem., 46, 4551-4555.
[27]	Monjurul Haq Progga Laboni Dutta Nadira Sultana Md. Rahman A. (2013). Production and quality assessment of fish burger from the grass carp Ctenopharyngodon idella (Cuvier and Valenciennes, (1844). Journal of Fisheries. Volume 1: 42-47.
[28]	Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry. 120: 193-198.
[29]	Orak, H. H. and Kayisoglu, S., (2008). Quality changes in whole, gutted and filletd three fish species (Gadus euxinus, Mugil cephalus, Engraulis encrasicholus) at frozen storage period (–26°C). Acta Scientiarum Polonorum Technologia Alimentaria, 7: 15-28.
[30]	Ozogul, F. Kenar, M., & Kuley, E. (2010). Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets. Int J Food Sci Tech., 45, 2366–2372.
[31]	Ozyurt, G., Polat, A. and Tokur, B. (2007). Chemical and sensory changes in frozen (-18°C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. Int J Food Sci Tech., 42, 887–893.
[32]	Pérez-Alonso, F., Arias, C., Aubourg, S. P. (2003). Lipid deterioration during chilled storage of Atlantic pomfret (Brama brama). Eur J Lipid Sci Technol., 105, 661-667.
[33]	Rahmani Farah, K., (2011). Production of Protein Powder from Kilka Fish and Study of its Possibility to Use in Pasta Formation, PhD, Ph.D., Gorgan University of Agricultural Sciences and Natural Resources.
[34]	Razavi Shirazi, H., 1385. The principles of preservation of marine products, volume 1, Naqsh Mehr Publishing House, pages 20-50.
[35]	Sharifian, S., Zakipour, E., Mortazavi, M. S. and Arshadi, A. (2011). Quality assessment of tiger tooth croaker (Otolithes ruber) during ice storage. International Journal of Food Properties. 14: 309-318.
[36]	Sayas-Barberá, E., Quesada, J., Sánchez-Zapata, E., Viuda-Martos, M., Fernández-López, F., Pérez-Alvarez, J. A., & Sendra, E., (2011). Effect of themolecularweight and concentration of chitosan in pork model burgers. Meat Science, 88, 740–749.
[37]	Semo, E., Kesselman, E., Danino, D., Livney, Y. D. (2007). Casein micelle as a natural nano-capsular vehicle for nutraceuticals. Food Hydrocolloids, 21, 936–42.
[38]	Singh, G., Maurya, S., DeLampasona, M. P., Catalan, C. A. N. (2007). A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food Chem Toxicol., 45, 1650-1661.
[39]	Tokur B • Polat A, G., ls. Beklevik n., Serhat zk T., k. (2004). Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage -18 C. Food Research Technol, 218: 420–423.
[40]	Tokur, B., Ozkutuk, S., Atici, E., Ozyurt, G., Ozyurt, C. E. (2006). Chemical and sensory quality changes of fish finger made frome mirror carp (Cyprinus carpio) during frozen storage (-18°C). Food Chemistry. 99, 335-3413.
[41]	Ucak I.¸ Ozogul. & Durmus M., (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers, International Journal of Food Science and Technology, 46, 1157–1163.
[42]	Wang. W., Waterhouse, G. I. N., Sun-Waterhouse, D. (2013). Co-extrusion encapsulation of canola oil with alginate: Effect of quercetin addition to oil core and pectin addition to alginate shell on oil stability. Food Res Int., 54, 837-851.
[43]	Wangang Zhang, Al-Hijazeen Marwan, Himali Samaraweera, Eun Joo Lee, and Dong U. Ahn §1., 2013. Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide, poultry science, and 92: 3044–3049.
[44]	Weiss Jochen, Mickaël Laguerre, Luis J. López Giraldo, Jérôme Lecomte, Maria-Cruz Figueroa-Espinoza, Bruno Baréa, Eric A., 2010. Decker and Pierre Villeneuve.2010. Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters, Journal. Agric. Food Chem, 58 (5), pp 2869–2876.
[45]	Yanar, Y., & Fenercioglu, H. (1998). The utilization of carp (Cyprinus carpio) flesh as fish ball. Turkish Journal of Veterinary and Animal Science, 23: 361–365.
[46]	Zhang, Y., Yang. L., Zu, Y., Chen, X., Wang, F., Liu, F. (2010). Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chem., 118, 656-662.
[47]	Zimet, P., Livney, Y. D. (2009). Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for omega 3 polyunsaturated fatty acids. Food Hydroc.

Cite This Article

Plain Text BibTeX RIS

APA Style

Issa Bahramizadeh. (2022). Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Science Journal of Analytical Chemistry, 10(3), 40-48. https://doi.org/10.11648/j.sjac.20221003.12

Copy | Download

ACS Style

Issa Bahramizadeh. Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Sci. J. Anal. Chem. 2022, 10(3), 40-48. doi: 10.11648/j.sjac.20221003.12

Copy | Download

AMA Style

Issa Bahramizadeh. Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Sci J Anal Chem. 2022;10(3):40-48. doi: 10.11648/j.sjac.20221003.12

Copy | Download

@article{10.11648/j.sjac.20221003.12,
  author = {Issa Bahramizadeh},
  title = {Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C},
  journal = {Science Journal of Analytical Chemistry},
  volume = {10},
  number = {3},
  pages = {40-48},
  doi = {10.11648/j.sjac.20221003.12},
  url = {https://doi.org/10.11648/j.sjac.20221003.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20221003.12},
  abstract = {This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C
AU  - Issa Bahramizadeh
Y1  - 2022/07/12
PY  - 2022
N1  - https://doi.org/10.11648/j.sjac.20221003.12
DO  - 10.11648/j.sjac.20221003.12
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 40
EP  - 48
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20221003.12
AB  - This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.
VL  - 10
IS  - 3
ER  -

Copy | Download

Author Information

Issa Bahramizadeh

Fisheries and Environmental College, University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Issa Bahramizadeh. (2022). Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Science Journal of Analytical Chemistry, 10(3), 40-48. https://doi.org/10.11648/j.sjac.20221003.12

Copy | Download

ACS Style

Issa Bahramizadeh. Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Sci. J. Anal. Chem. 2022, 10(3), 40-48. doi: 10.11648/j.sjac.20221003.12

Copy | Download

AMA Style

Issa Bahramizadeh. Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Sci J Anal Chem. 2022;10(3):40-48. doi: 10.11648/j.sjac.20221003.12

Copy | Download

@article{10.11648/j.sjac.20221003.12,
  author = {Issa Bahramizadeh},
  title = {Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C},
  journal = {Science Journal of Analytical Chemistry},
  volume = {10},
  number = {3},
  pages = {40-48},
  doi = {10.11648/j.sjac.20221003.12},
  url = {https://doi.org/10.11648/j.sjac.20221003.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20221003.12},
  abstract = {This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C
AU  - Issa Bahramizadeh
Y1  - 2022/07/12
PY  - 2022
N1  - https://doi.org/10.11648/j.sjac.20221003.12
DO  - 10.11648/j.sjac.20221003.12
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 40
EP  - 48
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20221003.12
AB  - This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.
VL  - 10
IS  - 3
ER  -

Copy | Download