Olive leaf extracts for shelf life extension of salmon burgers

Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional
Ibtihel KhemakhemJ M Barat

Abstract

In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.

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Citations

Mar 12, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cengiz SarikurkcuMichał Tomczyk
Nov 30, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Jing XieYun-Fang Qian
Sep 28, 2020·Pakistan Journal of Biological Sciences : PJBS·Robiel Kamel MoawadOla Saleh Saleh Mohamed
Dec 5, 2020·Journal of the Science of Food and Agriculture·Graziana DifonzoFrancesco Caponio
Nov 14, 2021·Comprehensive Reviews in Food Science and Food Safety·Joana MadureiraLillian Barros

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