Title of article :
Sensory Analysis of Fish Burgers Containing Ziziphora clinopodioides Essential Oil and Nisin: The Effect of Natural Preservatives and Microencapsulation
Author/Authors :
Shahinfar, Reza Department of Food Hygiene and Aquaculture - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad , Khanzadi, Saeid Department of Food Hygiene and Aquaculture - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad , Hashemi, Mohammad Departments of Nutrition - Faculty of Medicine - Mashhad University of Medical Sciences - Mashhad , Azizzadeh, Mohammad Department of Clinical Science - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad , Boston, Aram Food Nanotechnology Department - Research Institute of Food Science and Technology (RIFST) - Mashhad
Abstract :
The present study aimed to evaluate the effect of free and microencapsulated Ziziphora
clinopodioides Essential Oil (ZEO) and Nisin individually and in combination on 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 :
Encapsulation , Fish burger , Sensory analysis , Hedonic scale
Journal title :
Astroparticle Physics
