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Extract from Broccoli by-products to extend the Shelf Life of Fish Burgers

Author

Listed:
  • Angiolillo, Luisa
  • Spinelli, Sara
  • Marinelli, Valeria
  • Conte, Amalia
  • Nobile, Matteo Alessandro del

Abstract

The present work was aimed to compare the extraction efficiency of two techniques, the supercritical fluid extraction (SFE) and the ultrasound assisted extraction (UAE) applied to broccoli by-products and utilize the most active extract for prolonging the shelf life of fish burgers. To the aim, the antimicrobial activity of two different percentages of extracts (2% and 5%) were tested against Pseudomonas spp. and Candida krusei. Once the SFE was chosen as the best extraction method, the extract was added to sea-bram burgers to prolong the shelf life. To the aim, both microbiological quality and sensory properties were monitored during refrigerated storage. The SFE-extract addition to fish burgers determined a shelf life increase by about 7 days respect to control samples, without any negative sensory perception.

Suggested Citation

  • Angiolillo, Luisa & Spinelli, Sara & Marinelli, Valeria & Conte, Amalia & Nobile, Matteo Alessandro del, 2019. "Extract from Broccoli by-products to extend the Shelf Life of Fish Burgers," Journal of Food Research, Canadian Center of Science and Education, vol. 8(2).
    • Handle: RePEc:ags:aesjfr:405558
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