Cedola Annamaria, Cardinali Angela, Del Nobile Matteo Alessandro, Conte Amalia
Department of Agricultural Sciences Food and Environment University of Foggia Foggia Italy.
Institute of Sciences of Food Production, CNR Bari Italy.
Food Sci Nutr. 2017 May 27;5(4):837-844. doi: 10.1002/fsn3.461. eCollection 2017 Jul.
Oil industry produces large volume of waste, which represents a disposal and a potential environmental pollution problem. Nevertheless, they are also promising sources of compounds that can be recovered and used as valuable substances. The aim of this work is to exploit solid olive by-products, in particular dry olive paste flour (DOPF) coming from cultivar, to enrich fish burger and enhance the quality characteristics. In particular, the addition of olive by-products leads to an increase of the phenolic content and the antioxidant activity; however, it also provokes a deterioration of sensory quality. Therefore, to balance quality and sensory characteristics of fish burgers, three subsequent phases have been carried out: first, the quality of DOPF in terms of phenolic compounds content and antioxidant activity has been assessed; afterward, DOPF has been properly added to fish burgers and, finally, the formulation of the enriched fish burgers has been optimized in order to improve the sensory quality. Results suggested that the enriched burgers with 10% DOPF showed considerable amounts of polyphenols and antioxidant activity, even though they are not very acceptable from the sensory point of view. Pre-treating DOPF by hydration/extraction with milk, significantly improved the burger sensory quality by reducing the concentration of bitter components.
石油工业产生大量废物，这带来了处置问题以及潜在的环境污染问题。然而，它们也是有前景的化合物来源，这些化合物可以被回收并用作有价值的物质。这项工作的目的是利用固体橄榄副产品，特别是来自特定品种的干橄榄酱粉（DOPF），来强化鱼肉汉堡并提升其品质特性。具体而言，添加橄榄副产品会使酚类物质含量和抗氧化活性增加；然而，这也会导致感官品质下降。因此，为了平衡鱼肉汉堡的品质和感官特性，进行了三个后续阶段：首先，评估了DOPF在酚类化合物含量和抗氧化活性方面的质量；之后，将DOPF适当添加到鱼肉汉堡中，最后，对强化鱼肉汉堡的配方进行了优化，以改善感官品质。结果表明，含有10% DOPF的强化汉堡含有大量多酚和抗氧化活性，尽管从感官角度来看它们不太容易被接受。通过用牛奶进行水合/萃取预处理DOPF，显著降低了苦味成分的浓度，从而提高了汉堡的感官品质。
