Panza Olimpia, Conte Amalia, Del Nobile Matteo Alessandro
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
Foods. 2022 Feb 15;11(4):551. doi: 10.3390/foods11040551.
In this study, the possibility of using whole pomegranate (juice, peel and seeds) according to the zero-waste approach, to prolong fresh fish shelf life, was evaluated. A preliminary antimicrobial in vitro test was carried out with peel and seeds as ground and re-ground powders. Then, the entire fruit, in the right proportions of juice and relative by-products as ground or re-ground powders, was added to fresh fish burger formulation to extend its shelf life. To this aim, a shelf-life test was performed on fortified fish products stored at 4 °C. Control samples were also tested for comparison. Specifically, the pH and microbiological and sensory quality of all the fish burgers were monitored during refrigerated storage for about 1 month. The results from the in vitro test clearly indicate that the peel is abundantly more effective than seeds on selected spoilage bacteria and that the ground peel powder is slightly more antimicrobial than the same re-ground powder. Results from the shelf-life test assessed that the control sample became unacceptable within a few days (about 3 days), while the samples with pomegranate juice and by-products maintained microbial stability for a longer time (2 or 3 weeks) ( < 0.05). The main microbiological problems are the proliferations of mesophilic and psychrotrophic bacteria, spp. and The addition of pomegranate to the formulation allowed the fish spoilage to be controlled by at least 2 or 3 log cycles. In agreement with findings from the in vitro test, the best results from the microbiological point of view were found in fish burgers with juice, peel and seed ground powders. Furthermore, the addition of pomegranate was also appreciated from the sensorial point of view. In fact, products with pomegranate were prized for about 3 weeks for color, odor, appearance and texture of both raw and cooked products. Therefore, the current study reveals that the incorporation of the entire pomegranate, added in all parts according to the zero-waste concept, could promote a significant shelf-life extension of fish burgers, mainly due to the bioactive compounds present in fruit by-products, without changing the sensory quality.
在本研究中，评估了按照零浪费方法使用整个石榴（果汁、果皮和籽）来延长鲜鱼货架期的可能性。对果皮和籽磨碎及再磨碎后的粉末进行了初步的体外抗菌试验。然后，将整个水果按适当比例制成磨碎或再磨碎的果汁及相关副产物粉末，添加到鲜鱼汉堡配方中以延长其货架期。为此，对储存在4℃的强化鱼制品进行了货架期测试。还测试了对照样品以作比较。具体而言，在冷藏储存约1个月期间监测了所有鱼汉堡的pH值、微生物和感官质量。体外试验结果清楚表明，果皮对选定的腐败细菌的有效性远高于籽，且磨碎的果皮粉末的抗菌性略高于相同的再磨碎粉末。货架期测试结果评估得出，对照样品在几天内（约3天）就变得不可接受，而添加了石榴汁和副产物的样品保持微生物稳定性的时间更长（2或3周）（P<0.05）。主要的微生物问题是嗜温菌和嗜冷菌、 spp.和 的增殖。在配方中添加石榴可使鱼的腐败至少得到2或3个对数周期的控制。与体外试验结果一致，从微生物学角度来看，在含有果汁、果皮和籽磨碎粉末的鱼汉堡中取得了最佳结果。此外，从感官角度来看，添加石榴也受到好评。事实上，含有石榴的产品在生熟产品的颜色、气味、外观和质地方面在约3周内都受到赞赏。因此，当前研究表明，按照零浪费概念将整个石榴的各个部分添加进去，可显著延长鱼汉堡的货架期，这主要归功于水果副产物中存在的生物活性化合物，且不会改变感官质量。
