Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers
The growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible c...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/22/5260 |
| _version_ | 1827702402626617344 |
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| author | Daniel Rico Irene Albertos Oscar Martinez-Alvarez M. Elvira Lopez-Caballero Ana Belen Martin-Diana |
| author_facet | Daniel Rico Irene Albertos Oscar Martinez-Alvarez M. Elvira Lopez-Caballero Ana Belen Martin-Diana |
| author_sort | Daniel Rico |
| collection | DOAJ |
| description | The growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible coating is an interesting strategy to extend the quality and safety of the product, reducing the need for artificial preservatives. This study evaluated the use of chitosan-based edible film formulated with sea fennel plant and sea fennel extracts. The analyses showed than the use of edible film extended the shelf life of fish burgers regardless of the incorporation of sea fennel mainly associated to the gas barrier properties and selective permeability of the film applied to the fish surface. The incorporation of sea fennel in the films did not produce any antimicrobial enhancement, although sea fennel (mostly extract) produced a better pH and enhanced the antioxidant properties and lipid oxidation of fish burgers. However, sensory analyses showed than fish burgers coated with sea fennel film plant had better acceptability than those with sea fennel extracts, probably due to the better odour and colour of the whole plant during storage. The study showed that the use of sea fennel plant at 12.5% extended the shelf life of fish burgers using a safe and clean label strategy. |
| first_indexed | 2024-03-10T14:55:49Z |
| format | Article |
| id | doaj.art-5e4b23676a6e4cfc803d8bbaaf2516f9 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T14:55:49Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5e4b23676a6e4cfc803d8bbaaf2516f92023-11-20T20:37:51ZengMDPI AGMolecules1420-30492020-11-012522526010.3390/molecules25225260Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish BurgersDaniel Rico0Irene Albertos1Oscar Martinez-Alvarez2M. Elvira Lopez-Caballero3Ana Belen Martin-Diana4Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, SpainSanta Teresa de Jesús Catholic University of Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, SpainInstitute of Food Science, Technology and Nutrition (ICTAN, CSIC), 10, Jose Antonio Novais, St., 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN, CSIC), 10, Jose Antonio Novais, St., 28040 Madrid, SpainSubdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, SpainThe growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible coating is an interesting strategy to extend the quality and safety of the product, reducing the need for artificial preservatives. This study evaluated the use of chitosan-based edible film formulated with sea fennel plant and sea fennel extracts. The analyses showed than the use of edible film extended the shelf life of fish burgers regardless of the incorporation of sea fennel mainly associated to the gas barrier properties and selective permeability of the film applied to the fish surface. The incorporation of sea fennel in the films did not produce any antimicrobial enhancement, although sea fennel (mostly extract) produced a better pH and enhanced the antioxidant properties and lipid oxidation of fish burgers. However, sensory analyses showed than fish burgers coated with sea fennel film plant had better acceptability than those with sea fennel extracts, probably due to the better odour and colour of the whole plant during storage. The study showed that the use of sea fennel plant at 12.5% extended the shelf life of fish burgers using a safe and clean label strategy.https://www.mdpi.com/1420-3049/25/22/5260sea fennelchitosanantioxidantsedible filmfish mince |
| spellingShingle | Daniel Rico Irene Albertos Oscar Martinez-Alvarez M. Elvira Lopez-Caballero Ana Belen Martin-Diana Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers Molecules sea fennel chitosan antioxidants edible film fish mince |
| title | Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers |
| title_full | Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers |
| title_fullStr | Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers |
| title_full_unstemmed | Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers |
| title_short | Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers |
| title_sort | use of sea fennel as a natural ingredient of edible films for extending the shelf life of fresh fish burgers |
| topic | sea fennel chitosan antioxidants edible film fish mince |
| url | https://www.mdpi.com/1420-3049/25/22/5260 |
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