Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts.

Lorena Martínez-Zamora,Gema Nieto,Gaspar Ros

doi:10.3390/plants9050659

Abstract

The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.

Highlights

Fish products are known to be highly nutritious and one of the fundamental supports of the Mediterranean diet
Fish generally has a low-calorie content and is an important source of proteins of high biological value (18–20%), vitamins, and minerals (Se, P, Fe, Mg, and K). These kinds of products are rich in monounsaturated and polyunsaturated fatty acids (Ω3, 6, and 9), such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which make them play an important role in human nutrition [1]
If we focus on the autolytic changes that happened in fish meat, as shown in Table 4, the results trimethylamine (TMA) and total volatile basic nitrogen (TVB-N) can be obtained

Summary

Introduction

Fish products are known to be highly nutritious and one of the fundamental supports of the Mediterranean diet. Fish generally has a low-calorie content and is an important source of proteins of high biological value (18–20%), vitamins, and minerals (Se, P, Fe, Mg, and K). These kinds of products are rich in monounsaturated and polyunsaturated fatty acids (Ω3, 6, and 9), such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which make them play an important role in human nutrition [1]. Worldwide fish consumption has increased in the last 50 years, in Spain it is quite the opposite. In Spain, the consumption of fish and fish products has decreased from 26.4 kg to 25.5 kg per person in the last 10 years. The Plants 2020, 9, 659; doi:10.3390/plants9050659 www.mdpi.com/journal/plants

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