Improving the Quality and Shelf-life of Catfish Burger using Nisin as Bio-Preservation During Refrigeration | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 59, Volume 27, Issue 6, November and December 2023, Page 1025-1041 PDF (800.51 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2023.333007 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Mahmoud Mahrous M. Abbas et al. | ||||
| Abstract | ||||
| Nisin, used as a biological preservative agent, has emerged as a promising technique in recent years. Thus, this study was conducted to assess the effects of nisin treatment at different levels on the organoleptic, physico-chemical and microbiological properties of a burger sample at 4°C in the refrigerator. The physicochemical findings of the nisin-treated burger were significantly reduced compared to those of the untreated- nisin samples at different stages during refrigeration. Increasing the nisin medium causes a significant delay in microbiological results. According to the organoleptic attributes, the nisin-treated burger will remain fresh (12 days) in the refrigerator at 4°C without losing its acceptability for consumers, although the untreated-nisin shelf-life samples were only prolonged to 9 days. In addition, the corresponding microbiological properties confirm the sensory result of the increase in shelf life. The outcomes showed that nisin is a biological preservative that enhances the quality of catfish burgers and improves the shelf-life during refrigeration, and the best treatment was 0.8% of samples tread with nisin. Based on the outcomes, compared to the control samples, nisin was more successful in enhancing the physico-chemical, microbiological, and organoleptic qualities of burger samples during refrigeration. | ||||
| Keywords | ||||
| Quality aspects; Lacteic acid bacteria; Biopreservative agent; Organoleptic evaluation | ||||
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