Sensory Analysis of Fish Burgers Containing Ziziphora clinopodioides Essential Oil and Nisin: The Effect of Natural Preservatives and Microencapsulation

Document Type : Research Article

Authors

1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

2 Departments of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN

3 Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

4 Food Nanotechnology Department, Research Institute of Food Science and Technology (RIFST), Mashhad, I.R. IRAN

Abstract

The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20 stable semi-trained people using a 9-point hedonic screen method on days 0, 5, 10, 15, 20. The chemical composition of fish burgers was also analyzed at the first day of storage. Results indicated that both microencapsulation and combinational use of ZEO and Nisin improved sensorial scores of treated samples during 20-day storage at 4±1˚C (P< 0.05), and samples containing microencapsulated ZEO and Nisin showed the strongest effect on preserving the sensorial quality of fish burgers.

Keywords

Main Subjects

References

[1] Çapkin, K., "Some Microbial and Chemical Changes of Fish Ball Tench During Conservation in the Fridge Conditions", in Merkez/Afyon, Afyon Kocatepe University. (2008).
[2] Wiwanitkit V., Khoosf M.-E., Safety Aspects of Local Tropical Food Production: Essential Oil Incorporation as a Safe Approach, Appled Food Biotechnology, 2(2): 3-6 (2015).
[3] Sarma J, Reddy G.V.S., Srikar L.N,Effect of Frozen Storage on Lipids and Functional Properties of Proteins of Dressed Indian Oil Sardine (Sardinella Longiceps), Food Research International, 33: 815-820 (2000).
[4] Fijuwara K., Oosawa T., Saeki H., Improved Thermal Stability and Emulsifying Properties of Carp Myofibrillar Proteins by Conjugation with Dextran, Journal of Agricultural and Food Chemistry, 46: 1257-1261 (1998).
[5] Benjakul S, Visessanguan W, Phatchrat S, Tanaka M., Chitosan Affects Transglutaminase-Induced Surimi Gelation, Journal of Food Biochemistry, 27: 53-66 (2003).
[6] Richards M.P., Hultin H.O., Contributions of Blood and Blood Components to Lipid Oxidation in Fish Muscle, Journal of Agricultural and Food Chemistry, 50: 555-564 (2002).
[7] Duan J, Jiang Y, CherIan G, Zhao Y., Effect of Combined Chitosan-Krill Oil Coating and Modified Atmosphere Packaging on the Storability of Coldstored Lingcod (Ophiodon Elongates) Fillets, Food Chemistry, 122: 1035-1042 (2010).
[8] Nekuie Fard A, Hossein Pour S, Noori Saeidlou S, Javadi M., Effect of Citrus Aurantium Mesocarp Extract on Shelf Life of Rainbow Trout, JQUMS, 20(1): 21-29 (2016).
[9] Bakkali F, Averbeck S, Averbeck D, Idaomar M., Biological Effects of Essential Oils – a Review, Food Chem Toxicol, 46: 446-475 (2008).
[10] Mirshekari S, Safari R, Adel M, Motalebi-Moghanjoghi A. A.., Antimicrobial and Antioxidant Effects of Nisin Z and Sodium Benzoate in Vacuum Packed Caspian Kutum (Rutilus frisii) Fillet Stored at 4◦C, Iranian Journal of Fisheries Sciences, 15(2): 789-801 (2016).
[11] Zargari A., "Medicinal Plants", Tehran University Publishing, 5(4) (1995).
[12] Sardashti A.R., Valizadeh J., Adhami Y., Chemical Composition of the Essential Oil From Ziziphora Clinopodioids Lam. From Iran by Means of Gas Chromatography-mass Spectrometry (GC-MS), Journal of Horticulture and Forestry, 4(10): 169-171 (2012).
[13] Shahbazi Y., Chemical Composition and in Vitro Antibacterial Effect of Ziziphora clinopodioides Essential Oil, Pharmaceutical Sciences, 21: 51-56 (2015).
[14] Meral G.E., Konyalioglu S., Ozturk B.,Essential Oil Composition and Antioxidant Activity of Endemic Ziziphora Taurica Subsp Cleonioides, Fitoterapia, 73: 716-718 (2002).
[15] Karim G., et al., Antimicrobial Effect of Mentha spicata and Mentha pulegium Essential Oils in Two Storage Temperatures on the Survival of Debaryomyces Hansenii in Iranian Doogh, Applied Food Biotechnology, 3 (2): 99-104 (2016).
[16] Gross E., Morell J.L., Structure of Nisin, J. Am. Chem., 93(18): 4634-4635 (1971).
[17] Register F., Nisin preparation : Affirmation of GK4S Status as a Direct Human Food Ingredient, (1988).
[18] Alvarenga D, Regiane V., Microencapsulation of Essential Oils Using Spray Drying Technology. Microencapsulation and Microspheres for Food Applications., 3(2): 235-251 (2015).
[19] Trivedi P., Verma A., Garud N., Preparation and Characterization of Aceclofenac Microspheres, Asian J Pharm, 2(2): 110-115 (2008).
[20] Narsaiah K, Jha S. N, Wilson R. A, Mandge H. M., Optimizing Mcroencapsulation of Nisin with Sodium Alginate and Guar Gum, Journal of Food Science and Technology, 51: 4054-4059 (2014).
[21] Reis A.S.d, Diedrich C, Moura C., Physico-Chemical Characteristics of Microencapsulated Propolis Co-Product Extract and Its Effect on Storage Stability of Burger Meat During Storage at −15 °C,  LWT - Food Science and Technology.
[22] Khaksar R, Hosseini S. M., Nisin-Loaded Alginate-High Methoxy Pectin Microparticles: Preparation and Physicochemical Characterisation, International Journal of Food Science & Technology, 49(9): 2076-2082 (2014).
[23] Chin-Ping, S., "Zein Encapsulation of Amphiphilic Compounds", University of Illinois at Urbana-Champaign (2012).
[24] Abbas K, Khalil S, Shobirin A, Hussin M., Modified Starches and Their Usages in Selected Food Products, Journal of Agricultural Science, 2(2): 90-100 (2010).
[25] Leo M.L., "Handbook of Meat, Poultry and Seafood Quality", M.L. Leo, Editor., Blackwell Publishing (2007).
[26] Kanakdande D., Bhosale R., Singhal R., Stability of Cumin Oleoresin Microencapsulated in DiVerent Combination of Gum Arabic, Maltodextrin and ModiWed Starch, Carbohydrate Polymers, 67: 536-541 (2007).
[27] Kashappa-Goud H., Desai J., Hyun, Recent Developments in Microencapsulation of Food Ingredients, Journal of Agricultural and Food Chemistry, 23(1): 1361-1394 (2005).
[28] Fahimdanesh M, Mohammadi N, Ahari H., Effect of Microencapsulation Plus resistant Starch on Survival of Lactobacillus Casei and Bifidobacterium Bifidum in Mayonnaise Sauce, African Journal of Microbiology Research, 6(40): 6853-6858 (2012).
[29] Raeisi M, Hashemi M, Tabaraei A., Effect of Sodium Alginate Coating Incorporated with Nisin, Cinnamomum Zeylanicum, and Rosemary Essential Oils on Microbial Quality of Chicken Meat and Fate of Listeria Monocytogenes During refrigeration, Int J Food Microbiol., 30(238): 238:139 (2016).
[30] Xiao D., Davidson P.M., Zhong Q., Spray-Dried Zein Capsules with Coencapsulated Nisin and Thymol as Antimicrobial Delivery System for Enhanced Antilisterial Properties, J Agric Food Chem, 59(13): 7393-404 (2011).
[31] Shahinfar R, Khanzadi S, Hashemi M, Azizzadeh M, Boston A., The Effect of Ziziphora Clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger During Refrigerated Storage, Iranian Journal of Chemistry and Chemical Engineering (IJCCE), 36(5): 65 - 75  (2017). 
[32] Shakerian A, Rokni N, Ziaii A, Boniadian M., The Measurement of Total Volatile Nitrogen (tvn) in Quality Control of Some Bony Fish in the Retail Markets of the City of Shahrekord, Iran, International Society for Animal Hygiène - Saint-Malo, 2(3):  -  (2004).
[33] AOAC, Official Methods of Analysis of AOAC International. 16th Edition, AOAC, Washington, DC, USA, p. 131-145 (1999).
[34] ISO.936, "Meat and Meat Product- Determination of Total Ash”, International Organization for Standardization. (1998).
[35] ISO, "Meat and Meat Product- Determination of Moisture Content”, International Organization for Standardization,(1997).
[36] Dreeling N., Allen P., Butler F., Effect of Cooking Method on Sensory and Instrumental Texture Attributes of Low-Fat Beef Burgers, LWT-Food Sci. Technol, 33: 234-238 (2000).
[37] Martínez B, Miranda J.M, Vázquez B.I, Fente C.A., Franco.C.M., Development of a Hamburger Patty with Healthier Lipid Formulation and Study of Its Nutritional, Sensory, and Stability Properties. Food Bioprocess Technol, (2009).
[38] Wichchukit S., O’Mahonyc M., The 9-Point Hedonic Scale and Hedonic Ranking in Food Science: Some Reappraisals and Alternatives, J.Sci Food Agric, (2014).
[39] Lusk K.A., Effects of an Evoked Refreshing Consumption Context on Hedonic Responses to Apple Juice Measured Using Best–Worst Scaling and the 9-pt Hedonic Category Scale, Food Quality and Preference, 43: 21-25 (2015).
[40] Alizadeh Sani M., Ehsani A., Hashemi M., Whey Protein Isolate/Cellulose Nanofibre/TiO2 Nanoparticle/ Rosemary Essential Oil Nanocomposite Film: Its Effect on Microbial and Sensory Quality of Lamb Meat and Growth of Common Foodborne Pathogenic Bacteria During Refrigeration, International Journal of Food Microbiology, 251: 8-14 (2017).
[41] Watts B.M., Ylimaki G., Jeffery L., “Basic Sensory Methods for Food Evaluation", Elias.L.. IDRC, Ottawa, ON, Canada., (1989).
[42] Ehsani A., Hashemi M., Jasour M.S., Zataria Multiflora Boiss Essential Oil and Sodium Acetate: How They Affect Shelf Life of Vacuum-Packaged Trout Burgers, International Journal of Food Science and Technology, 49:1055-1062 (2014).
[43] Uçak İ., Özogul Y., Durmuş M., The Effects of Rosemary Extract Combination with Vacuum Packing on the Quality Changes of Atlantic Mackerel Fish Burgers, International Journal of Food Science & Technology, 46(6): 1157-1163 (2011).
[44] Ramadhan K., Huda N., Ahmad R., Physicochemical and Sensory Characteristics of Burger Made From Duck Surimi-Like Material, Poultry Science, 91: 2316-2323 (2012).
[45] HassabAlla A.Z., Mohamed G.F., AbdElMageed M.A., Frozen Cooked Catfish Burger: Effect of Different Cooking Methods and Storage on Its Quality, Glob. Vet, 3: 216-226 (2009).
[46] Mahmoudzadeh.M, et al., Quality Assessment of Fish Burgers From Deep Flounder (Pseudorhombus Elevatus) and Brushtooth Lizardfish (Saurida Undosquamis) During Storage at - 18 °C, Iran. J. Fish. Sci., 9(1): 111-126 (2010).
[47] Çoban O.E., Keleştemur G.T., Qualitative Improvement of Catfish Burger Using Zataria Multiflora Boiss. Essential Oil, Food Measure, (2016).
[48] Jouki M., Quince Seed Mucilage Films Incorporated with Oregano Essential Oil: Physical, Thermal, Barrier, Antioxidant and Antibacterial Properties, Food Hydrocolloids, Oxford, 36: 9-19 (2014).
[49] Tuorila H, Lahteenmaki L, Pohjalainen L, Lotti L., Food Neophobia Among the Finns and Related Responses to Familiar and Unfamiliar Foods, Food Quality and Preference, 12(2): 29-37 (2001).
[50] Fox, J., "The Pigments of Meat, The Science of Meat and Meat Products", Vol. 3. Westport (1987).
[51] Lanari M, Brewster M, Tume RK., Pasture and Grain Finishing Affect the Color Stability of Beef, J Food Sci, 67: 2467-2473 (2002).
[52] Tokur B, Polat A, Tokur B., Chemical and Sensory Quality Changes of Fish Fingers, Made From Mirror Carp (Cyprinus carpio L., 1758), During Frozen Storage (-18 °C), Food Chemistry, 99: 335-341 (2006).
[53] Bell L., Stability Testing of Nutraceuticals and Functional Foods. In: Wildman REC. (ed) "Handbook of Nutraceuticals and Functional Foods", C. Press, Editor. 2001: New York. p. 501-516.
[54] Ehsani A, Jasour M, Hashemi M, Mehryar L., Zataria Multiflora Boiss Essential Oil and Sodium Acetate: How They Affect Shelf life of Vacuum-Packaged Trout Burgers,International Journal of Food Science and Technology, 49: p. 1055-1062 (2014).
[55] Hassanien M. F. R, Mahgoub S.A., Elzahar K.M., Soft Cheese Supplemented with Black Cumin Oil: Impact on Food Borne Pathogens and Quality During Storage, Saudi J. Biol. Sci, 21: 280-288 (2013).
[56] Ahmed-hamid, O.I, Effect of Cumin Oil Concentrations on Chemical Composition and Sensory Characteristics of Sudanese White Cheese During Ripening, Int. J. Curr. Microbiol. Appl. Sci., 3(4): 961-968 (2014).
[57] Szczesniak, A., B. Loew, and E. Skinner, Consumer Texture Profile Technique, J. Food Sci., 40(1): 1253-6 (1975).
[58] Kassama.L, Ngadi.M, and Raghavan.G, Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein, Int. J. Food Prop., 6: 519-529 (2003).
[59] Corbo .M.R, Di Giulio S, Conte A, Speranza B., Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Cod Hamburgers, International Journal of Food Science and Technology, 44: 1553-1560 (2009).
[60] Mahmoudzadeh M., Motallebi A.A., Hosseini H., Quality Assessment of Fish Burgers From Deep Flounder (Pseudorhombus Elevatus) and Brushtooth Lizardfish (Saurida Undosquamis) During Storage at -18ºC, Iranian Journal of Fisheries Sciences, 9(1): 111-126 (2010).
[61] Ojagh S.M, Rezaei M, Razavi S., Effect of Chitosan Coatings Enriched with Cinnamon Oil on the Quality of Refrigerated Rainbow Trout, Food Chemistry, 120: 193-198 (2010).
[62] González-Fandos E., Villarino-Rodríguez A, García-Linares.M.C., Microbiological Safety and Sensory Characteristics of Salmon Slices Processed by the Sous Vide Method, Food Control, 16: 77–85 (2010)

Files

Share

How to cite

Statistics