Impact of alginate coating combined with free and nanoencapsulated Carum copticum essential oil on rainbow trout burgers

Abstract

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Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

“…The prepared batters were shaped by manual molding into burgers with a weight of approximately 100 ± 5 g and 1 cm thickness. The burgers were packed in polyethylene bags and kept at 4°C, and the tests were performed on samples every two days (Hashemi et al, 2022 ).…”

“…Preservatives are chemical additives that can improve stability, quality, and shelf life, as well as reduce the microbial load and economic losses of edible products (Delfino et al, 2023 ; Mooliani & Nouri, 2021 ). Nevertheless, adverse effects of these chemical preservatives, such as allergenicity and carcinogenicity, have been confirmed on human health (Delfino et al, 2023 ; Hashemi et al, 2022 ). Therefore, natural alternatives are substituted for chemical and synthetic additives in the food industry because of consumer awareness (Farnejad et al, 2022 ).…”

“…Plant essential oils (EOs) are considered among the most discussed natural additives to extend shelf life and maintain the quality of food products (Nouri, 2022 ). In previous studies, EOs and extracts from different plant sources had been successfully used to preserve the oxidative and microbiological quality of fish and its products (Delfino et al, 2023 ; Hashemi et al, 2022 ; Jooyandeh & Yadmellat, 2018 ; Maghami et al, 2019 ; Pourmollaei et al, 2021 ).…”

Influência das proantocianidinas da casca do jatobá incorporados em hambúrguer de atum e seus efeitos nas propriedades físico-químicas e sensoriais

“…Os peróxidos, formados como produtos iniciais da oxidação lipídica, são instáveis e se decompõem em produtos secundários. Por isso, a determinação do valor de TBA é amplamente utilizada para avaliar o grau de oxidação lipídica (HASHEMI et al, 2022). Aubourg (1999) afirma que as substâncias reativas ao ácido tiobarbitúrico (TBARS) (aldeídos, trienos e carbonilas) são amplamente empregadas como indicadores do nível de oxidação lipídica e representam o segundo produto resultante da degradação oxidativa dos lipídios, os primeiros são ácidos graxos livres (AGL), dienos e peróxidos.…”