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Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil

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Abstract

This study investigates the effects of different concentrations of Zataria multiflora Boiss. essential oil on the quality of catfish burger during storage at 4 °C. For this purpose, fish burgers were produced with 0, 0.2 and 0.4 % ZMEO and the changes in their TBA, PV, FFA, TVB-N, microbiological loads and appeal to consumers during storage were evaluated. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4 %) compared with control samples. The storage time significantly affected the TBA, PV, FFA, TVB-N values, as treated samples with ZMEO showed lower values of lipid oxidation products compared with the control samples. Regarding to microbial load, samples treated with 0.2 and 0.4 % of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples.

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Acknowledgments

This study was presented as oral presentations at International Conference on Livestock Nutrition August 11–12, 2015 Frankfurt, Germany.

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  1. Faculty of Fisheries, Firat University, 23119, Elazig, Turkey

    Özlem Emir Çoban & Gülüzar Tuna Keleştemur

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  1. Özlem Emir Çoban
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  2. Gülüzar Tuna Keleştemur
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Correspondence to Özlem Emir Çoban.

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Emir Çoban, Ö., Tuna Keleştemur, G. Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil. Food Measure 11, 530–537 (2017). https://doi.org/10.1007/s11694-016-9420-2

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