The effect of sage essential oil on the compositional quality of anchovy fish burger during freeze storage

العناوين الأخرى

تأثير الزيت العطري للمريمية على الجودة التركيبية لبرجر سمك الأنشوجة أثناء التخزين المجمد

المؤلفون المشاركون

Jumah, Ahmad al-Said
Abd Allah, Ahmad al-Sayyid Muhammad
Surur, Tariq Muhammad Ahmad

المصدر

Journal of the Advances in Agricultural Researches

العدد

المجلد 24، العدد 4 (31 ديسمبر/كانون الأول 2019)، ص ص. 534-556، 23ص.

الناشر

جامعة الإسكندرية كلية الزراعة (سابا باشا)

تاريخ النشر

2019-12-31

دولة النشر

مصر

عدد الصفحات

23

التخصصات الرئيسية

النبات
العلوم البحرية

الموضوعات

الملخص EN

The purpose of this study was to investigate the compositional quality and sensory evaluation of prepared European anchovy fish burgers supplemented with extracted sage essential oil (2% , 4% and 6% ) during frozen storage at –18 °C for 4 months.

Sage essential oil was extracted by hydrodistillation method and analyzed with GC-MS.

The analysis of proximate chemical composition, fatty acid profile and sensory evaluation were carried out on prepared fish burger samples at zero time and after 4 month storage at –18 °C, while the analysis of fish burgers quality (peroxide value PV and free fatty acid FFA) were carried out periodically every month up to 4 month storage period.

There was a significant decrease in moisture, protein and lipid of fish burgers after 4 month storage at –18 °C.

The obtained results showed that PV and FFA were less increase in fish burger samples supplemented with sage essential oil than control samples.

The investigated sage essential oil caused a significant improve the quality of fish burgers through retarded the spoilage and enhancement the polyunsaturated fatty acids of fish burgers during frozen storage, as compared to the control sample.

These results could be due to the antioxidative effect of bioactive compounds (α-thujone, camphor, α-pinene and β-thujone) found in sage essential oil.

In conclusion, the supplementation of anchovy fish burgers with sage essential oil showed a positive effect on the compositional quality and shelf life, anchovy fish burgers were of high quality and high acceptance even after 4 month storage at –18 °C.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Jumah, Ahmad al-Said& Surur, Tariq Muhammad Ahmad& Abd Allah, Ahmad al-Sayyid Muhammad. 2019. The effect of sage essential oil on the compositional quality of anchovy fish burger during freeze storage. Journal of the Advances in Agricultural Researches،Vol. 24, no. 4, pp.534-556.
https://search.emarefa.net/detail/BIM-1229217

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Jumah, Ahmad al-Said…[et al.]. The effect of sage essential oil on the compositional quality of anchovy fish burger during freeze storage. Journal of the Advances in Agricultural Researches Vol. 24, no. 4 (2019), pp.534-556.
https://search.emarefa.net/detail/BIM-1229217

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Jumah, Ahmad al-Said& Surur, Tariq Muhammad Ahmad& Abd Allah, Ahmad al-Sayyid Muhammad. The effect of sage essential oil on the compositional quality of anchovy fish burger during freeze storage. Journal of the Advances in Agricultural Researches. 2019. Vol. 24, no. 4, pp.534-556.
https://search.emarefa.net/detail/BIM-1229217

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references : p. 549-555

رقم السجل

BIM-1229217