Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger

Abstract

The effects of the ginger extract obtained by supercritical CO2 extraction (SCE) and ginger essential oil (EO) on the quality changes of tilapia fish burger was investigated during refrigerated storage for 8 days. The formulations were compared with a control (without antioxidant) and one with sodium erythorbate (SE). The fish burger pH reduced from 6.7 to 6.5 after 6 days, for all formulations. Products became yellowish after 8 days. SCE and SE showed the lowest Thiobarbituric acid reactive substances (TBARS) values at 8 days and had the highest antioxidant activity. Flavor and overall impression of the ginger-containing fish burgers presented the lowest scores, due to the strong ginger flavor. Based on the TBARS results, SE and SCE increased shelf life from 6 to 8 days, compared to control and EO. In conclusion, SCE was effective in controlling lipid oxidation in the fish burger and has the potential to replace synthetic antioxidants. Practical applications Antioxidants are used to extend the shelf life of foods as they can reduce lipid oxidation. Synthetic antioxidants are the most employed in the food industry; however, they present health concerns. Ginger extract obtained by supercritical CO2 and ginger essential oil were applied in tilapia fish burger and compared with sodium erythorbate. Supercritical CO2 extraction is clean technology, uses low temperatures and leaves no residues. Ginger supercritical extract showed high antioxidant activity and controlled the product lipid oxidation. It presents as an alternative to replace commercial antioxidants in meat and fish products.