Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

Abstract

The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.

Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components

“…A similar result was reported by Martinez‐Zamora et al. (2020), who found that fish patties treated with rosemary extract had ameliorated organoleptic characteristics and reduced TMA content.…”

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”

“…For instance, Azaizeh et al [ 34 ] showed as 400 μg/mL HT extract inhibited by 100% the growth of Streptococcus pyogenes, Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae . In fact, this behavior has been also reported as food preservative in chicken nuggets for twelve months of frozen storage [ 17 ] and fish patties for eleven days of refrigerated storage [ 32 , 35 ] applied at 750 and 200 ppm, respectively.…”

“…Obtained results can be supported by the rest of the assessed characteristics where the antioxidant and antimicrobial capacities of HT were demonstrated ( Figure 1 , Table 5 and Table 6 ). Additionally, the antioxidant activity of HT has been repeatedly demonstrated by several authors, as in vitro [ 36 , 37 , 38 ], as in vivo [ 39 , 40 , 41 , 42 , 43 , 44 ] or as a preserver in a food matrix [ 17 , 30 , 31 , 32 , 35 , 45 , 46 , 47 ]. For that, incorporation of this kind of products in a balanced Mediterranean Diet could report significant health benefits of consumers in comparison with usual manufactured meat products rich in synthetic additives.…”

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

“…Amongst natural preservatives, rosemary, thyme, and basil have been widely applied and reported for their preservation abilities due to antioxidant and antimicrobial activity as well as higher total phenolic content [ 14 , 17 ]. Additionally, they have improved the sensory and nutritional qualities in fishery products [ 15 , 16 , 18 , 19 ].…”