The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish Burgers
The objective of the present study was to determine the effect of mixed plant extracts on chemical (pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA), thiobarbituric acid reactive substances (TBARS), biogenic amines, relative fatty acid composition) and microbiological quality...
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2025-05-01
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| author | Vida Šimat Danijela Skroza Roberta Frleta Matas Dilajla Radelić Tanja Bogdanović Martina Čagalj |
| author_facet | Vida Šimat Danijela Skroza Roberta Frleta Matas Dilajla Radelić Tanja Bogdanović Martina Čagalj |
| author_sort | Vida Šimat |
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| description | The objective of the present study was to determine the effect of mixed plant extracts on chemical (pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA), thiobarbituric acid reactive substances (TBARS), biogenic amines, relative fatty acid composition) and microbiological quality indicators of vacuum-packed fish burgers stored at 0 ± 2 °C over 13 days. Three mixtures of common juniper by-product and blackberry leaves extracts (JB), <i>Padina pavonica</i> and prickly juniper needles extracts (PCJ), and blackberry leaves extract with catechin and vanillic (BCV) were tested. At the end of storage, TVB-N (15.38–20.03 mg/100 g) and TMA (10.64–15.63 mg/100 g) of burgers with extracts were significantly lower than those of the control group (22.77 mg TVB-N/100 g, 18.37 mg TMA/100 g). The TBARS values in the control burger reached 2.62 ± 0.02 µmol malondialdehyde (MDA)/100 g, while in burgers with extracts, final values were in the range of 0.62 ± 0.01 to 0.80 ± 0.02 µmol MDA/100 g. The extracts showed no effect on biogenic amine formation (tryptamine, putrescine, and cadaverine levels increased during the storage, being the lowest in BCV) or microbial counts, with the exception of the <i>Pseudomonas</i> sp. counts that were significantly lower in JB and PCJ in comparison to the control, reaching 4.1, 4.1, and 5.0 log CFU/g in JB, PCJ, and control, respectively. |
| format | Article |
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| issn | 2076-3417 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-c8ddff1d580c4f24afd70957bd64db632025-08-20T02:33:39ZengMDPI AGApplied Sciences2076-34172025-05-011510550810.3390/app15105508The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish BurgersVida Šimat0Danijela Skroza1Roberta Frleta Matas2Dilajla Radelić3Tanja Bogdanović4Martina Čagalj5University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, CroatiaDepartment of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, CroatiaUniversity Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, CroatiaUniversity Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, CroatiaRegional Veterinary Department, Croatian Veterinary Institute, Poljička Cesta 33, 21000 Split, CroatiaUniversity Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, CroatiaThe objective of the present study was to determine the effect of mixed plant extracts on chemical (pH, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA), thiobarbituric acid reactive substances (TBARS), biogenic amines, relative fatty acid composition) and microbiological quality indicators of vacuum-packed fish burgers stored at 0 ± 2 °C over 13 days. Three mixtures of common juniper by-product and blackberry leaves extracts (JB), <i>Padina pavonica</i> and prickly juniper needles extracts (PCJ), and blackberry leaves extract with catechin and vanillic (BCV) were tested. At the end of storage, TVB-N (15.38–20.03 mg/100 g) and TMA (10.64–15.63 mg/100 g) of burgers with extracts were significantly lower than those of the control group (22.77 mg TVB-N/100 g, 18.37 mg TMA/100 g). The TBARS values in the control burger reached 2.62 ± 0.02 µmol malondialdehyde (MDA)/100 g, while in burgers with extracts, final values were in the range of 0.62 ± 0.01 to 0.80 ± 0.02 µmol MDA/100 g. The extracts showed no effect on biogenic amine formation (tryptamine, putrescine, and cadaverine levels increased during the storage, being the lowest in BCV) or microbial counts, with the exception of the <i>Pseudomonas</i> sp. counts that were significantly lower in JB and PCJ in comparison to the control, reaching 4.1, 4.1, and 5.0 log CFU/g in JB, PCJ, and control, respectively.https://www.mdpi.com/2076-3417/15/10/5508plant extractsseaweed<i>Padina pavonica</i>juniperblackberry leavesfish quality |
| spellingShingle | Vida Šimat Danijela Skroza Roberta Frleta Matas Dilajla Radelić Tanja Bogdanović Martina Čagalj The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish Burgers Applied Sciences plant extracts seaweed <i>Padina pavonica</i> juniper blackberry leaves fish quality |
| title | The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish Burgers |
| title_full | The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish Burgers |
| title_fullStr | The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish Burgers |
| title_full_unstemmed | The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish Burgers |
| title_short | The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish Burgers |
| title_sort | effect of combined extracts from by products seaweed and pure phenolics on the quality of vacuum packed fish burgers |
| topic | plant extracts seaweed <i>Padina pavonica</i> juniper blackberry leaves fish quality |
| url | https://www.mdpi.com/2076-3417/15/10/5508 |
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