Improving the oxidative and microbial stability of catfish burgers by prickly pear peel powder during cold storage | ||
| Egyptian Journal of Chemistry | ||
| Volume 68, Issue 9, September 2025, Pages 133-144 PDF (435.92 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.366733.11421 | ||
| Authors | ||
| Ramadan Mohamed Aboelhaggag* 1; Fatma M saleh2; Eman Mohammed Abo-Zaid3; Heba A. Shaat4 | ||
| 1Food industry, Food industries and nutrition institute, National Research Centre | ||
| 2Food science and technology Dept., Home Economics, Al-Azhar University, Tanta, Egypt | ||
| 3Food Science and Technology Dep., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt. | ||
| 4Department of Food Science and Technology, Faculty of Agriculture (for Girls), Al-Azhar University, 11884 Cairo, Egypt. | ||
| Abstract | ||
| Worldwide, fish is regarded as one of the most affordable sources of animal protein. It supplies human diets with omega-3 fatty acids, protein, vitamins, and minerals. In Egypt, it is one of the sources of national income. Egypt eats a variety of fish, including catfish. Three different quantities of prickly pear peel powder (7.5, 15 and 22.5%) were added to fresh catfish burgers in order to examine the effects on sensory assessment, chemical composition, physical qualities, oxidative stability, and microbiological stability throughout a 12-day period of cold storage at 4±1ºC. The results revealed that, catfish burger by 7.5 g of prickly pear peel powder had the highest mean score of color (9.17) compared with other samples. Sensory qualities improved as a result of the addition, particularly in the 15% sample, which had the highest level of approval overall. While there were no discernible changes in the fat content, the protein content decreased from 30.58% in the control sample to 27.53% in the sample with 22.5%. Meanwhile, the ash and fibre contents rose from 4.95 and 3.09% in the control sample to 6.33 and 5.64% in the sample with 22.5%, respectively. Compared to the control, the physical characteristics improved in terms of higher cooking yield and reduced cooking loss and shrinkage, the highly significant shrinkage was noticed in the control catfish burger (8.99%) than that found in the catfish burger by prickly pear peel powder. The lowest thiobarbituric acid (TBA) values were obtained in the catfish burger by prickly pear peel powder. In general, no catfish burger by prickly pear peel powder exceeded the value of 1 MDA kg-1, which indicates the high quality of the products. The catfish burger by 22.5% prickly pear peel powder showed a greater decrease in total bacterial, mould, and yeast counts after 12 days of cold storage at 4±1ºC (3.40 cfu/g and 1.19 log10 cfu/g). Psychrotrophic bacteria did not contaminate the catfish burger by prickly pear peel powder after three days of cold storage at 4±1ºC. | ||
| Keywords | ||
| Catfish burger; prickly pear peel; oxidative stability; microbiology; cold storage | ||
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