RESUMEN
In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 â during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.
Asunto(s)
Productos Pesqueros/microbiología , Manipulación de Alimentos/métodos , Conservación de Alimentos/métodos , Almacenamiento de Alimentos/métodos , Olea , Extractos Vegetales , Salmón , Animales , Frío , Microbiología de Alimentos , Embalaje de Alimentos/métodos , Conservantes de Alimentos , Humanos , Peroxidación de Lípido , Hojas de la Planta , RefrigeraciónRESUMEN
Traditional Tunisian butter (TTB) is one of the most appreciated dairy products in Tunisia. Herein, the storage stability of TTB enriched with antioxidants from tomato processing by-products (TPB) was evaluated during 60days of storage at 4°C. TPB extract contains significant amounts of lycopene and phenolics. TTB enriched with 400mg of TPB extract/kg of TTB revealed the lowest peroxide values at all the determination intervals. Adding 400mg of TPB extract/kg of TTB did not exhibit any undesired effect on lactic bacteria which are necessary for development of aroma and chemical properties of TTB. However, raw TTB and highly enriched TTB (800mg of TPB extract/kg of TTB) displayed higher lipid peroxidation. The detrimental effect of high antioxidant amounts on TTB stability could be due to a possible pro-oxidant character. Thus, appropriate supplementation of TPB extract could be used in TTB as a protective agent against lipid peroxidation to extend its shelf-life up to two months.