title: Combined effect of MAP and active compounds on fresh blue fish burger.
abstract: The combined effects of three essential oils [thymol, lemon extract and grapefruit seed extract (GFSE)] and modified atmosphere packaging conditions (MAP) on quality retention of blue fish burgers was studied and discussed. In particular, samples were packaged in air and in three different gas mix compositions: 30:40:30 O(2):CO(2):N(2), 50:50 O(2):CO(2) and 5:95 O(2):CO(2). During a 28-day storage period at 4 degrees C, the nutritional, microbiological and sensorial quality of the packed products was assessed. The potential development of biogenic amines was also evaluated. The obtained results highlight the possibility to improve the microbial quality of blue fish burgers by using very small amount of thymol (110ppm), GFSE (100ppm) and lemon extract (120ppm) in combination with MAP. Based primarily on microbiological results, the combined use of the tested natural preservatives and a packaging system characterized by a high CO(2)-concentration, was able to guarantee the microbial acceptability of fish burgers until the 28th day of storage at 4 degrees C. On the other hand, results from sensory analyses showed that sensorial quality was the sub-index that limited the burgers shelf life (to about 22-23days), even if the proposed strategy was also effective in minimizing the sensory quality loss of the product having no effect on its nutritional quality.
authors.affiliation: Department of Food Science, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy. ma.delnobile@unifg.it
authors.forename: M A
authors.initials: MA
authors.lastname: Del Nobile
authors.forename: M R
authors.initials: MR
authors.lastname: Corbo
authors.forename: B
authors.initials: B
authors.lastname: Speranza
authors.forename: M
authors.initials: M
authors.lastname: Sinigaglia
authors.forename: A
authors.initials: A
authors.lastname: Conte
authors.forename: M
authors.initials: M
authors.lastname: Caroprese
mesh_terms: D001419:Bacteria / Q000187:drug effects*; D002245:Carbon Dioxide / Q000494:pharmacology; D002957:Citrus / Q000737:chemistry; D015169:Colony Count, Microbial; D005396:Fish Products / Q000382:microbiology*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D009753:Nutritive Value; D009822:Oils, Volatile / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology*; D013649:Taste; D046930:Thymus Plant / Q000737:chemistry
chemical_list: D009822:Oils, Volatile; D010936:Plant Extracts; D002245:Carbon Dioxide