Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 10, Pages 2021-2027Publisher
WILEY
DOI: 10.1111/j.1365-2621.2009.02024.x
Keywords
Fish; grape fruit seed extract; lemon extract; shelf life; thymol
Categories
Funding
- Ministero dell'Economia e delle Finanze
- Ministero dell'Istruzione
- dell'Universit e delle Ricerca Scientifica e Tecnologica e l'Assessorato Bilancio e Programmazione Regione Puglia
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P>Natural antimicrobial compounds to control the quality decay of a fresh fish burger were studied. In particular, thymol, lemon extract and grape fruit seed extract (GFSE), at 20, 40 and 80 ppm, have been tested against the main spoilage microorganisms inoculated in fish burgers stored at 5 degrees C. The evolution of mesophilic and psychrotrophic bacteria was also monitored. The sensorial quality decay was determined by means of a panel test, which assessed odour, colour, texture, drip loss and general appearance during the storage period. Results show that all the active substances efficiently slowed down the growth of the spoilage microorganisms. In particular, GFSE was the most efficient against Photobacterium phosphoreum, Shewanella putrefaciens and mesophilic bacteria, whereas thymol was the most efficient against both psychrotrophic bacteria and Pseudomonas fluorescens. Microbial growth was the factor limiting fresh fish burger acceptability.
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