Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures

Abstract

Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and private households. In recent decades, the application of lactic acid bacteria (LAB) as bioprotective cultures has become a promising tool. In this study, we evaluated the use of four starter cultures, previously selected for their properties as bioprotective agents, for sea bass and sea bream burgers biopreservation. Starter cultures impacted the microbial populations, biochemical parameters (pH, TVB-N), and sensory properties of fish burgers, during 10 days of storage at 4 °C and then 20 days at 8 °C in modified atmosphere packaging (MAP). Also, storage time influenced the microbial and physicochemical characteristics of all the tested samples, except for TVB-N values, which were significantly higher in the uninoculated burgers. The volatilome changed in the different treatments, and in particular, the samples supplemented with starter presented a profile that described their rapid growth and colonization, with the production of typical molecules derived from their metabolism. The addition of bioprotective cultures avoided bloating spoilage and improved the sensory parameters of the burgers. The shelf life of the fish burgers supplemented with starter cultures could be extended up to 12 days.

Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage

“…By following the rationale of previous works [ 18 ], to assess the microbiological quality of packaged striped prawns in relation to the HHP treatment applied, a few selected microbial groups were considered by giving priority to those with the highest expected impact on the metabolome. These were total mesophilic bacteria (TMB; ISO 4833), Lactobacillus spp.…”

Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder

“…The quality of meat burgers has been regulated in Indonesian national standards, which have quality requirements for a minimum protein content of 8% and a maximum fat of 20% [33]. Processing beef into patties is popular with consumers and can extend the shelf life of meat [5]. Patties contain nutrients that are good for the body, but low in calcium.…”

Influência das proantocianidinas da casca do jatobá incorporados em hambúrguer de atum e seus efeitos nas propriedades físico-químicas e sensoriais

“…Em hambúrgueres de pescado, os estudos analisam a sua aceitação inserido na merenda escolar (DE-ANDRADE et al, 2020); agregam valor à matéria-prima de espécies poucos exploradas, desenvolvem um novo produto de conveniência (CASTRO et al, 2020;PACI et al, 2018;PRESENZA ab et al, 2022;PACHEKREPAPOL et al, 2022;MARQUES et al, 2020), reduz o desperdício (HUSEIN et al, 2018;HUSEIN et al, 2020) e podem avaliar novos compostos bioativos, componentes funcionais ou culturas bioprotetoras (CRISTOFEL et al, 2021;DUMAN, 2022;DELFINO et al, 2021;IACUMIN et al, 2022;DE-AGUIAR et al, 2022).…”