:: Volume 16, Issue 1 (Spring 2021) ::
Iranian J Nutr Sci Food Technol 2021, 16(1): 109-122 Back to browse issues page
Extending Oxidative Stability of Fish Burgers Using Propolis Ethanolic Extract during Storage
M Mokhtarian * , M Shabani, R Kazempoor
Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
Abstract:   (268 Views)
Background and Objectives: Processed ready-to-eat seafood is one of the most important sources of animal proteins for humans, which synthetic preservatives are used to extend their shelf-life. In the current study, possibleuse of a natural preservative compound (propolis ethanolic extract) was investigated.
Materials & Methods: After formulating and preparing fish burgers, various freeze-dried propolis powder concentrations (0, 0.1, 0.2 and 0.4 g/100 g) were added to the grounded fish fillets. Prepared samples were packed in polyethylene bags and stored at -18oC ±1. Then, relevant qualitative factors of the samples were assessed at various time intervals (0, 30, 60 and 90 days).
Results: Replacement of propolis powder (0.4 g/100 g) was able to decrease peroxide and TBA values to nearly 31.77 and 22.71% during 90 days of storage. The highest amount of total volatile nitrogen index(corresponding to the lowest pH) was related to the control sample (on the 90th day of storage). Also, the result show that, there was no statistically significant difference (p>0.01) between the samples in terms of color changes.
Conclusion: Based on the results of sensory evaluation and quality assessment, using 0.2–0.4 (g/100 g) of propolis powder can be recommended for the industrial production of fish burgers.
Keywords: Propolis bio-active compounds, Fish burger, Quality properties, Shelf-life, Sensory evaluation
Full-Text [PDF 712 kb]   (108 Downloads)    
English: Research | Subject: Food Science
Received: 2020/06/29 | Accepted: 2020/09/12 | Published: 2021/03/25
1. Mahmoudzadeh M, Motallebi AA, Hosseini H, Haratian P, Ahmadi H, Mohammadi M, Khaksar R. Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18ºC. Iranian Journal of Fisheries Sciences 2010; 9(1): 111-126.
2. Shaviklo AR, Moradinezhad N, Abolghasemi SJ, Motamedzadegan A, Kamali-Damavandi N, Rafipour F. Product Optimization of Fish Burger Containing Tuna Protein Isolates for Better Sensory Quality and Frozen Storage Stability. Turkish Journal of Fisheries and Aquatic Sciences 2016; 16: 923-933. [DOI:10.4194/1303-2712-v16_4_20]
3. Hoseini S, Aliabadi M. The effect of substitution of beef by turkey meat on physicochemical and sensory properties of burger. Journal of Food Science and Technology 2017; 69(14): 215-227.
4. Licciardello F, Kharchoufi S, Muratore G, Restuccia G. Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage. Food Packaging and Shelf Life 2018; 17:114-119. [DOI:10.1016/j.fpsl.2018.06.009]
5. Tzima K, Makris D, Nikiforidis CV, Mourtzinos I. Potential use of rosemary, propolis and thyme as natural food preservatives. Journal of Nutrition and Health 2015; 1(1): 6. [DOI:10.13188/2469-4185.1000002]
6. Chang P, Ku K. Studies on benzene formation in beverages. Journal of Food and Drug Analysis 1993; 11: 385-393.
7. Negi P. Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. International Journal of Food Microbiology 2012; 156: 7-17. [DOI:10.1016/j.ijfoodmicro.2012.03.006]
8. Probst IS, Sforcin JM, Rall VLM, Fernandes AAH, Fernandes Junior A. Antimicrobial activity of propolis and essential oils and synergism between these natural products. Journal of Venomous Animals and Toxins including Tropical Diseases 2011; 17: 159-167. [DOI:10.1590/S1678-91992011000200006]
9. Schelegueda LI, Delcarlo SB, Gliemmo MF, Campos CA. Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merlucciushubbsi) burgers. LWT-Food Science and Technology 2016; 68: 258-264. [DOI:10.1016/j.lwt.2015.12.012]
10. Cowan MM. Plant products as antimicrobial agents. Clinical Microbiology Reviews1999; 12: 564-582. [DOI:10.1128/CMR.12.4.564]
11. Spinelli S, Conte A, Lecc L, Incoronato AL, Nobile Mad. Microencapsulated propolis to enhance the antioxidant properties of fresh fish burgers. Journal of Food Process Engineering 2014. [DOI:10.1111/jfpe.12183]
12. doi:10.1111/jfpe.12183. [DOI:10.1111/jfpe.12183]
13. Mahmoudzadeh M, Motallebi AA, Hosseini H, Haratian P, Ahmadi H, Mohammadi M, Khaksar R. Quality assessment of fish burgers from deep flounder (Pseudorhombuselevatus) and brushtooth lizardfish (Sauridaundosquamis) during storage at -18ºC. Iranian Journal of Fisheries Sciences 2010; 9(1) 111-126.
14. Reis ASD, Diedrich C, Moura CD, Pereira D, Almeida JDF, Silva LDD, Plata-Oviedo MSV, Tavares RAW, Carpes ST. Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at -15oC. LWT-Food Science and Technology 2016; 1-8. [DOI:10.1016/j.lwt.2016.05.033]
15. Sayari N, Sila A, Balti R, Abid E, Hajlaoui K, Nasri M, Bougatef A. Antioxidant and antibacterial properties of Citrus paradisi barks extracts during turkey sausage formulation and storage. Journal of Biocatalysis and Agricultural Biotechnology 2015; 4(4): 616-623. [DOI:10.1016/j.bcab.2015.10.004]
16. Jin S, Ha S, Choi J. Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage. Meat Science 2015; 110: 245-252. [DOI:10.1016/j.meatsci.2015.08.003]
17. INSO. Iranian national standardization organization. honey bee propolis-specifications (No. 19136). Iran 1393. p. 21 [in Persian].
18. Mokhtarian M, Shojaee A. Optimization of the clarification process of celery juice by response surface methodology (RSM) and investigation of the quality properties of produced product. Iranian Journal of Nutrition Sciences & Food Technology 2018; 13(3): 47-58 [in Persian].
19. Burits M, Bucar F. Antioxidant activity of nigella sativa essential oil. Journal of Phytotheraphy Research 2000; 14: 323-28. https://doi.org/10.1002/1099-1573(200008)14:5<323::AID-PTR621>3.0.CO;2-Q [DOI:10.1002/1099-1573(200008)14:53.0.CO;2-Q]
20. Uribe E, Marín D, Vega-Gálvez A, Quispe-Fuentes I, Rodríguez A. Assessment of vacuum-dried peppermint (Menthapiperita L.) as a source of natural antioxidants. Journal of Food Chemistry 2015; 190(1): 559-565. [DOI:10.1016/j.foodchem.2015.05.108]
21. Singh S, Lee M, Gaikwad KK, Lee YS. Antibacterial and amine scavenging properties of silver-silica composite for post-harvest storage of fresh fish. Journal of Food and Bioproducts Processing 2018; 107: 61-69. [DOI:10.1016/j.fbp.2017.10.009]
22. Fernandes RPP, Trindade MA, Tonin FG, Pugine SMP, Lima CG, Lorenzo JM, de Melo MP. Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Journal of Food Chemistry 2017; 233: 101-109. [DOI:10.1016/j.foodchem.2017.04.100]
23. Comi G, Tirloni E, Andyanto D, Manzano M, Iacumin L. Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers. LWT-Food Science and Technology 2015; 62: 1198-1202. [DOI:10.1016/j.lwt.2015.02.022]
24. Akcan T, Estévez M, Serdaroğlu M. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. LWT-Food Science and Technology 2017; 77: 323-331. [DOI:10.1016/j.lwt.2016.11.051]
25. Ali HA, Mansour EH, E-lBedawey AEA, Osheba A. Evaluation of tilapia fish burgers as affected by different replacement levels of mashed pumpkin or mashed potato. Journal of the Saudi Society of Agricultural Sciences (2017); Inpress.
26. Tarladgis BG, Watts BM, Younathan MT, Dugan L. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemist's Society 1960; 37: 44-48. [DOI:10.1007/BF02630824]
27. INSO. Iranian national standardization organization. Animal feeding stuffs-determination of total volatile nitrogen content-test method (No. 9626). Iran 1386. p. 15 [in Persian].
28. Mokhtarian M, Tavakolipour H, Kalbasi Ashtari A. Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts. Journal of LWT-Food Science and Technology 2017; 75: 202-209. [DOI:10.1016/j.lwt.2016.08.056]
29. Mokhtarian M. Design and conestruction of a solar dryer equieped with duble-pass collector to herbal plant drying and investigation of its quality properties in plant model (mint). Research Project, Medical Science universtity of Baghiyatallah 1395.
30. Wozniak M, Mrówczynska L, Waskiewicz A, Rogozinski T, Ratajczak I. The role of seasonalityon the chemical composition, antioxidant activity and cytotoxicity of Polish propolis in human erythrocytes. Revista Brasileira de Farmacognosia 2019; 29(3): 301-308. [DOI:10.1016/j.bjp.2019.02.002]
31. Seibert JB, Bautista-Silva JP, Amparo TR, Petit A, Pervier P, Almeida JCDS, Azevedo MC, Silveira BM, BrandãoGC, Souza GHBD, Teixeira LFDM, Santos ODHD. Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative. Food Chemistry 2019; 287: 61-67. [DOI:10.1016/j.foodchem.2019.02.078]
32. Sherif MS, Rehab TA, Hamdia ZA, Torchilin VP. Cytotoxicity of propolis nanopreparations in cancer cell monolayers: Multimode of action including apoptosis and nitric oxide production. Genreal Physiology and Biophysics 2018; 37: 101-110. [DOI:10.4149/gpb_2017023]
33. Jansen-Alves C, Maia DSV, Krumreich FD, Crizel-Cardoso MM, Fioravante JB, Silva WPD, Borges CD, Zambiazi RC. Propolis microparticles produced with pea protein: Characterization and evaluation of antioxidant and antimicrobial activities. Food Hydrocolloids 2018; 87: 703-711. [DOI:10.1016/j.foodhyd.2018.09.004]
34. Angiolillo L, Del Nobile MA, Conte A. The extraction of bioactive compounds from food residues using microwaves. Current Opinion in Food Science 2015; 5: 93-98. [DOI:10.1016/j.cofs.2015.10.001]
35. Andrade JKS, Denadai M, Oliveira CSD, Nunes ML, Narain N. Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region. Food Research International 2017; 101: 129-138. [DOI:10.1016/j.foodres.2017.08.066]
36. Hu M, Jacobsen C. Oxidative stability and shelf life of foods containing oils and fats. AOCS Press, 2016; pp 561. [DOI:10.1016/B978-1-63067-056-6.00008-2]
37. Shavisi N, Khanjari A, Basti A, Misaghi A, Shahbazi Y. Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. Meat Science 2017; doi:10.1016/j.meatsci.2016.10.015. [DOI:10.1016/j.meatsci.2016.10.015]
38. Ozogul Y, Uçar Y. The Effects of natural extracts on the quality changes of frozen chub mackerel (Scomberjaponicus) burgers. Food Bioprocess and Technology 2013; 6: 1550-1560. [DOI:10.1007/s11947-012-0794-9]
39. El-Lahamy AA, Khalil KI, El-Sherif SA, Mahmud AA. Changes in quality attributes of sand smelt (Atherinahepsetus) fish burger and finger during frozen storage. Fisheries Research 2018;2(2): 6-11. [DOI:10.35841/fisheries-research.2.2.6-11]
40. Jooyandeh H, Yademellat M. Antioxidant and antimicrobial effects of pomegranate peel extract on beef burger during chilled storage. Journal of Food Research 2017; 28(1): 135-144 [In Persian].
41. Jafarpour SA, Shokri M. Biochemical, textural properties and sensory evaluation of incorporated red meat and common crap surimi burger during frozen storage at -18oC. Journal of Food Research 2016; 27(1): 37-58 [In Persian].
42. Georgantelis D, Blekas G, Katikou P, Ambrosiadis I, Fletouris DJ. Effect of rosemary extract, chitosan and a-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science 2007; 75: 256-264. [DOI:10.1016/j.meatsci.2006.07.018]

XML   Persian Abstract   Print

Volume 16, Issue 1 (Spring 2021) Back to browse issues page