Effects of extracted propolis ( Apis mellifera ) on physicochemical and microbial properties of rainbow‐trout fish burger patties

Abstract

Seafood is one of the most important sources of highly bioavailable animal proteins and can play an important role in the human health (Bhat et al., 2021a(Bhat et al., , 2021b. Different kinds of trout-fish (including rainbow) are good sources of protein (>18%w/w), potassium (0.49 g/ kg), and zinc (0.75 g/kg) (Kiczorowska et al., 2019). The modernity and new lifestyle changed the traditional eating habit of families from "making food at home" from scratch to use "ready-to-cook food" (RTCF). One of the RTCF is fish burger, which is produced with different fish category, color, shape, and quality aspects (mainly nutritional and sensory characteristics). Although fish burger is frozen (at −18°C) after production to extend its shelf life, it remains safe only for few days when is stored at 1 to 4°C (Mahmoudzadeh et al., 2010;Shaviklo et al., 2016). The fish and fish burger are sensitive to oxidative spoilage, enzymatic reactions, and microbial growth even in frozen storages. Although cooling and freezing processes can protect the safety and nutritional values of seafoods (such as fish burger), their natural color, and organoleptic (texture and smell)properties will change during storage due to physiochemical and