Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage
Abstract Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigera...
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| Format: | Article |
| Language: | English |
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Wiley
2023-11-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3648 |
| _version_ | 1797633832689598464 |
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| author | Mohammad Shafaghi Rad Marjan Nouri |
| author_facet | Mohammad Shafaghi Rad Marjan Nouri |
| author_sort | Mohammad Shafaghi Rad |
| collection | DOAJ |
| description | Abstract Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p < .05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage. |
| first_indexed | 2024-03-11T11:59:10Z |
| format | Article |
| id | doaj.art-df435064c31b442fa509fcf4167f05df |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T11:59:10Z |
| publishDate | 2023-11-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-df435064c31b442fa509fcf4167f05df2023-11-08T09:39:18ZengWileyFood Science & Nutrition2048-71772023-11-0111117229724110.1002/fsn3.3648Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storageMohammad Shafaghi Rad0Marjan Nouri1Department of Food Science and Technology, Roudehen Branch Islamic Azad University Roudehen IranDepartment of Food Science and Technology, Roudehen Branch Islamic Azad University Roudehen IranAbstract Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p < .05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage.https://doi.org/10.1002/fsn3.3648antioxidantburgerCapparis spinosaextraction methodmicrobial spoilage |
| spellingShingle | Mohammad Shafaghi Rad Marjan Nouri Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage Food Science & Nutrition antioxidant burger Capparis spinosa extraction method microbial spoilage |
| title | Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage |
| title_full | Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage |
| title_fullStr | Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage |
| title_full_unstemmed | Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage |
| title_short | Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage |
| title_sort | inspection of capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage |
| topic | antioxidant burger Capparis spinosa extraction method microbial spoilage |
| url | https://doi.org/10.1002/fsn3.3648 |
| work_keys_str_mv | AT mohammadshafaghirad inspectionofcapparisspinosaessentialoilsforqualityassuranceoffishburgersduringrefrigeratedstorage AT marjannouri inspectionofcapparisspinosaessentialoilsforqualityassuranceoffishburgersduringrefrigeratedstorage |