Abstract
Abstract Seaweeds (Himanthalia elongata and Palmaria palmata) and seaweed extracts were used for formulation of active edible films. Films formulated with H. elongata showed higher total phenols and antioxidant capacity than the films formulated with P. palmate and significant (p ≤ 0.05) higher than those formulated with seaweeds extracts regardless of the specie used. The use of the edible films enriched with seaweeds in the fish burgers controlled significantly pH and water activity changes over storage and reduced the microbial growth, especially in the case of edible films formulated with H. elongata compared to control. In addition, a significant (p ≤ 0.05) reduction of lipid oxidation and enhancement of antioxidant capacity of trout burgers over storage were observed. The use of seaweeds incorporated in edible films seems to be a feasible strategy for increasing the shelf life of fish burgers, products prone to rapid oxidative processes and spoilage.
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