Cover Image

Formulation and shelf-life of fish burgers served to preschool children

Giorgio Smaldone, Raffaele Marrone, Tiziana Zottola, Lucia Vollano, Giulio Grossi, Maria Luisa Cortesi
  • Giorgio Smaldone
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
  • Raffaele Marrone
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy | raffaele.marrone@unina.it
  • Tiziana Zottola
    Institute for Experimental Veterinary Medicine of Lazio and Tuscany, Latina, Italy
  • Lucia Vollano
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
  • Giulio Grossi
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
  • Maria Luisa Cortesi
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy

Abstract

Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP). Fish species used for trail were Trachurus trachurus and Oncorhynchus mykiss fished and farmed in Basilicata region respectively. Fish burgers were made with different ingredients of plant and animal origin and packed in air (control) and in MAP and stored at refrigeration atemperature. Sensory, physicalchemical analysis as pH, aw, total volatile nitrogen (TVN), trimetilammine (TMA), thiobarbituric acid (TBA), free fatty acids (FFA) and microbiological analysis like aerobic plate count, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., sulphite-reducing clostridia, Staphylococci, Salmonella spp. and Listeria monocytogenes were performed at intervals of 0°, 1°, 2°, 5°, 8°, 15°, 22°, day from production. Results showed that fish burgers stored in MAP had a longer shelf-life; protein degradation indexes and spoilage bacterial species showed lower values in the samples packaged in MAP compared with the control. The formulation of the fish burger meets the approval of the target consumers. The mixing of natural ingredients has made possible both the enhancement of the organoleptic characteristics with an excellent balance of nutritional values. The diversification of fish preparations, besides enhancing the fish production of marginal areas would add value to a product with potential and remarkable profit margins.

Keywords

Fish burgers; Shelf-life; Preschool children

Full Text:

PDF
HTML
Submitted: 2016-11-08 11:15:17
Published: 2017-03-30 12:13:16
Search for citations in Google Scholar
Related articles: Google Scholar
Abstract views:
479

Views:
PDF
223
HTML
126

Article Metrics

Metrics Loading ...

Metrics powered by PLOS ALM


Copyright (c) 2017 Giorgio Smaldone, Raffaele Marrone, Tiziana Zottola, Lucia Vollano, Giulio Grossi, Maria Luisa Cortesi

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
 
© PAGEPress 2008-2018     -     PAGEPress is a registered trademark property of PAGEPress srl, Italy.     -     VAT: IT02125780185     •     Privacy