Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 87-102 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
bahramizadeh I, Rahmanifarah K. The effects of different encapsulated omega-3 oil enrichment methods on ‎fish burger quality and its shelf life. FSCT 2019; 16 (87) :87-102
URL: http://fsct.modares.ac.ir/article-7-21176-en.html
The effects of different encapsulated omega-3 oil enrichment methods on ‎fish burger quality and its shelf life
Issa Bahramizadeh1 , Kaveh Rahmanifarah 2
1- Ms.C of Seafood Processing, Department of Pathology and Quality Control, Urmia Lake Research ‎Institute, Urmia University, Iran
2- Assistant Professor, Department of Pathology and Quality Control, Urmia Lake Research Institute, ‎Urmia University, Iran , k.rahmanifarah@gmail.com
Abstract:   (5959 Views)
The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.
Keywords: Emulsion, Omega-3, enrichment, fish burger, Microcapsule.‎
Full-Text [PDF 470 kb]   (2136 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2018/05/22 | Accepted: 2018/11/10 | Published: 2019/05/15
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.