Abstract
The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20 stable semi-trained people using a 9-point hedonic screen method on days 0, 5, 10, 15, 20. The chemical composition of fish burgers was also analyzed at the first day of storage. Results indicated that both microencapsulation and combinational use of ZEO and Nisin improved sensorial scores of treated samples during 20-day storage at 4±1˚C (P< 0.05), and samples containing microencapsulated ZEO and Nisin showed the strongest effect on preserving the sensorial quality of fish burgers.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Iranian Journal of Chemistry & Chemical Engineering-international English Edition
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
