Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid

Journal of the Science of Food and Agriculture
Ricard BouLuis Guerrero

Abstract

Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg-1 ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging. Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg-1 resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Che...Continue Reading

References

Aug 24, 2000·Journal of Agricultural and Food Chemistry·M P Richards, H O Hultin
Jul 29, 2008·Appetite·Nele GeeromsPatrick Van Kenhove
Jun 16, 2009·International Journal of Food Microbiology·Bjørn Christian SchirmerSolveig Langsrud
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Jan 6, 2011·Molecular Nutrition & Food Research·Marianne N LundMario Estévez

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Citations

Jan 10, 2021·Animals : an Open Access Journal From MDPI·Michael G KontominasCosmas I Nathanailides

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