Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach
This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (<i>Opuntia ficus-indica</i>) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/9/1972 |
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| author | Flavia Dilucia Valentina Lacivita Matteo Alessandro Del Nobile Amalia Conte |
| author_facet | Flavia Dilucia Valentina Lacivita Matteo Alessandro Del Nobile Amalia Conte |
| author_sort | Flavia Dilucia |
| collection | DOAJ |
| description | This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (<i>Opuntia ficus-indica</i>) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., <i>Pseudomonas</i> spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period. |
| first_indexed | 2024-03-10T07:41:46Z |
| format | Article |
| id | doaj.art-9c09d66c982a498ba63b304930ffb72b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T07:41:46Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9c09d66c982a498ba63b304930ffb72b2023-11-22T13:02:12ZengMDPI AGFoods2304-81582021-08-01109197210.3390/foods10091972Improving the Storability of Cod Fish-Burgers According to the Zero-Waste ApproachFlavia Dilucia0Valentina Lacivita1Matteo Alessandro Del Nobile2Amalia Conte3Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, ItalyThis research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (<i>Opuntia ficus-indica</i>) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., <i>Pseudomonas</i> spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period.https://www.mdpi.com/2304-8158/10/9/1972antimicrobial activityfish storabilityprickly pear cactusby-productssustainable approachzero-waste |
| spellingShingle | Flavia Dilucia Valentina Lacivita Matteo Alessandro Del Nobile Amalia Conte Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach Foods antimicrobial activity fish storability prickly pear cactus by-products sustainable approach zero-waste |
| title | Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach |
| title_full | Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach |
| title_fullStr | Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach |
| title_full_unstemmed | Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach |
| title_short | Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach |
| title_sort | improving the storability of cod fish burgers according to the zero waste approach |
| topic | antimicrobial activity fish storability prickly pear cactus by-products sustainable approach zero-waste |
| url | https://www.mdpi.com/2304-8158/10/9/1972 |
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