Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (<i>Hypophtalmichtys molitrix</i>) at -18°C

Issa Bahramizadeh

doi:doi:10.11648/j.sjac.20221003.12

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Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C

Issa Bahramizadeh

Published in Science Journal of Analytical Chemistry (Volume 10, Issue 3)

Received: 30 May 2022 Accepted: 4 July 2022 Published: 12 July 2022

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Abstract

This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18^°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.

Published in	Science Journal of Analytical Chemistry (Volume 10, Issue 3)
DOI	10.11648/j.sjac.20221003.12
Page(s)	40-48
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Emulsion, Omega-3, Enrichment, Fish Burger, Microencapsulation

References

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Issa Bahramizadeh. (2022). Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Science Journal of Analytical Chemistry, 10(3), 40-48. https://doi.org/10.11648/j.sjac.20221003.12

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Issa Bahramizadeh. Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Sci. J. Anal. Chem. 2022, 10(3), 40-48. doi: 10.11648/j.sjac.20221003.12

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Issa Bahramizadeh. Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Sci J Anal Chem. 2022;10(3):40-48. doi: 10.11648/j.sjac.20221003.12

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@article{10.11648/j.sjac.20221003.12,
  author = {Issa Bahramizadeh},
  title = {Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C},
  journal = {Science Journal of Analytical Chemistry},
  volume = {10},
  number = {3},
  pages = {40-48},
  doi = {10.11648/j.sjac.20221003.12},
  url = {https://doi.org/10.11648/j.sjac.20221003.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20221003.12},
  abstract = {This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.},
 year = {2022}
}

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TY  - JOUR
T1  - Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C
AU  - Issa Bahramizadeh
Y1  - 2022/07/12
PY  - 2022
N1  - https://doi.org/10.11648/j.sjac.20221003.12
DO  - 10.11648/j.sjac.20221003.12
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 40
EP  - 48
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20221003.12
AB  - This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.
VL  - 10
IS  - 3
ER  -

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Issa Bahramizadeh

Fisheries and Environmental College, University of Agricultural Sciences and Natural Resources, Gorgan, Iran

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Issa Bahramizadeh. (2022). Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Science Journal of Analytical Chemistry, 10(3), 40-48. https://doi.org/10.11648/j.sjac.20221003.12

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ACS Style

Issa Bahramizadeh. Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Sci. J. Anal. Chem. 2022, 10(3), 40-48. doi: 10.11648/j.sjac.20221003.12

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AMA Style

Issa Bahramizadeh. Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C. Sci J Anal Chem. 2022;10(3):40-48. doi: 10.11648/j.sjac.20221003.12

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@article{10.11648/j.sjac.20221003.12,
  author = {Issa Bahramizadeh},
  title = {Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C},
  journal = {Science Journal of Analytical Chemistry},
  volume = {10},
  number = {3},
  pages = {40-48},
  doi = {10.11648/j.sjac.20221003.12},
  url = {https://doi.org/10.11648/j.sjac.20221003.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20221003.12},
  abstract = {This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Effect of Encapsulated Fish Oil and Herbal Extracts on the Quality and Shelf Life Fish Burger (Hypophtalmichtys molitrix) at -18°C
AU  - Issa Bahramizadeh
Y1  - 2022/07/12
PY  - 2022
N1  - https://doi.org/10.11648/j.sjac.20221003.12
DO  - 10.11648/j.sjac.20221003.12
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 40
EP  - 48
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20221003.12
AB  - This study was to investigate the effect of encapsulated fish oil and herbal extracts on the quality and shelf-life of fish burger (Hypophtalmichtys molitrix) functional at -18°C. Low consumption of omega-3 unsaturated fatty acids (EPA and DHA) in the community due to many factors such as the high cost of fish, the reluctance of many consumers to seafood (fishy odor, the presence of large intramuscular bones and difficult to clean by Consumer), the presence of methyl mercury, low access to offshore provinces and its sensitivity to fat oxidation. Therefore, delaying fat oxidation in order to increase the shelf life of a food during storage and preservation of a product in terms of sensory properties (tasty) has positive effects on consumer health. In this study, omega-3 fish oil is added to the fish burger by adding alginate, xanthan and maltodextrin in the form of emulsion by coagulation method (the simplest and cheapest method); along with cinnamon and rosemary plant extracts (natural antioxidants). Therefore the results showed, the highest and lowest baking yields were related to control treatments containing vegetable oil (87.65%) and rosemary extracts emulsion treatment (83.24%). The oxidation of fish burgers in microencapsulation and rosemary treatments was 5.98, and the burger treatments containing rosemary emulsion with 5.62 showed the lowest pH (P < 0.05). The index of TBA was in the treatment of rosemary microencapsulated burgers, 6.40 mg, which showed the least amount in comparison with the two treatments. The highest and lowest amounts of active Thiol group index were recorded in emulsification and rosemary treatments in Burger (4.17) and cinnamon emulsion (3.10) µmole respectively. According to the results of Sensory scores this study, the use of emulsion of rosemary and cinnamon is recommended to enrich the fish burger. Fish burgers enriched with omega-3 emulsion containing rosemary and cinnamon extract prevent fat oxidation, microbial spoilage and preserve the nutritional value of the product during storage at -18°C in the freezer for up to 4 months.
VL  - 10
IS  - 3
ER  -

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