Shafaghi Rad Mohammad, Nouri Marjan
Department of Food Science and Technology, Roudehen Branch Islamic Azad University Roudehen Iran.
Food Sci Nutr. 2023 Sep 7;11(11):7229-7241. doi: 10.1002/fsn3.3648. eCollection 2023 Nov.
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 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), CO 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 ( < .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.
由于微生物群体容易导致鱼肉制品腐败，所以其极易变质。本研究旨在评估香芹籽精油（CSEOs）对冷藏储存（8天）期间鱼肉汉堡的物理化学、感官、氧化和微生物特性的影响。为此，通过水蒸馏法（CS-WD）、超临界CO2流体萃取法（CS-SCF）、亚临界水萃取法（CS-SW）制备CSEOs，以确定生物活性物质。测定了通过这些方法提取的CSEOs中的总酚和黄酮含量以及抗氧化活性，并通过气相色谱和质谱进行了植物化学鉴定。这些精油（EOs）在鱼肉汉堡中的添加量为0.2%，还制备了对照组（无添加剂）和含有异抗坏血酸钠的组。每2天检测一次物理化学、氧化、微生物和感官功能。在CSEOs中发现了植物化学物质，其中含量最高的是异硫氰酸异丙酯。与对照组相比，添加CSEOs使鱼肉汉堡呈现出深色、黄色和红色。与对照组相比，CSEOs显著降低了样品中氧化初级和次级产物的生成以及不同微生物的数量（P＜0.05）。CS-SCF处理组汉堡的抗氧化特性高于CS-WD处理组，但这些EOs的抗菌特性几乎相同，CS-SW处理的鱼肉汉堡的抗氧化和微生物活性最低。感官结果表明，CSEOs没有降低评分，在冷藏储存期间保持了汉堡的可接受质量。总之，CSEOs可作为汉堡中有效的抗氧化剂和防腐剂，并且在储存期间保持了感官可接受性。
