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Formulation and Shelf-life of Fish Burgers Served to Preschool Children
- Smaldone, Giorgio, Marrone, Raffaele, Zottola, Tiziana, Vollano, Lucia, Grossi, Giulio, Cortesi, Maria Luisa
- Italian journal of food safety 2017 v.6 no.1
- Clostridia, Escherichia coli, Listeria monocytogenes, Oncorhynchus mykiss, Pseudomonas, Salmonella, Staphylococcus, Trachurus trachurus, air, fatty acid composition, fish, fish consumption, fish production, free fatty acids, human nutrition, ingredients, mixing, modified atmosphere packaging, nitrogen, nutritive value, pH, plate count, preschool children, profits and margins, protein degradation, refrigeration, shelf life, spoilage, thiobarbituric acid, Italy
- Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP). Fish species used for trail were Trachurus trachurus and Oncorhynchus mykiss fished and farmed in Basilicata region respectively. Fish burgers were made with different ingredients of plant and animal origin and packed in air (control) and in MAP and stored at refrigeration atemperature. Sensory, physical-chemical analysis as pH, aw, total volatile nitrogen (TVN), trimetilammine (TMA), thiobarbituric acid (TBA), free fatty acids (FFA) and microbiological analysis like aerobic plate count, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., sulphite-reducing clostridia, Staphylococci, Salmonella spp. and Listeria monocytogenes were performed at intervals of 0°, 1°, 2°, 5°, 8°, 15°, 22°, day from production. Results showed that fish burgers stored in MAP had a longer shelf-life; protein degradation indexes and spoilage bacterial species showed lower values in the samples packaged in MAP compared with the control. The formulation of the fish burger meets the approval of the target consumers. The mixing of natural ingredients has made possible both the enhancement of the organoleptic characteristics with an excellent balance of nutritional values. The diversification of fish preparations, besides enhancing the fish production of marginal areas would add value to a product with potential and remarkable profit margins.