Effect of some plant extracts on the quality of fish sausage and burger | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 17, Volume 26, Issue 1, January and February 2022, Page 287-297 PDF (680.51 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2022.217475 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Mohamed Abou-Taleb et al. | ||||
| Abstract | ||||
| The objective of this study was to evaluate the effectiveness of some commercial plant extracts 0.5% (grape, green tea, orange and rosemary), (black seed, jojoba, chamomile and parsley) on the proximate compositions, physicochemical and sensory properties of the Nile tilapia fish sausage and burger stored at -18°C for three months. The results indicated that the proximate compositions, physicochemical and sensory properties of processed fish products differed among samples of plant extracts used in the preparation of the samples. On the other hand, color, flavor, taste, tenderness, juiciness and overall acceptability were significantly decreased during the frozen storage period of both sausage and burger. Meanwhile, a significant increase was recorded in the values of ash, pH, TVBN, TMA and TBA during the same period. The values of the sensory score were better compared to the control; nevertheless, no significant differences were detected among the additives in fish sausage. While, fish sausage with orange and grape were better than green tea and rosemary extracts in flavor and tenderness. On the other hand, the values of flavor, taste, tenderness, juiciness and overall acceptability were determined for fish burgers treated with jojoba and chamomile plant extracts. | ||||
| Keywords | ||||
| Lake Nasser; Sausage; Burger; Storage stability | ||||
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