Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts
Abstract
:1. Introduction
2. Results
2.1. Proximate Composition
2.2. Shelf-Life Study
2.3. Volatile Compounds
2.4. Sensory Analysis
3. Discussion
4. Materials and Methods
4.1. Natural Oils and Extracts
4.2. Fish Patty Manufacture and Sampling
4.3. Proximate Composition
Fatty Acids Profile
4.4. Shelf-Life Study
4.5. Sensory Analysis
4.6. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Samples | Moisture (%) | Ash (%) | Protein (%) | Fat (%) | ALA (%) | DHA (%) |
---|---|---|---|---|---|---|
Control | 78.99 ± 1.02 | 2.87 ± 0.04 | 14.84 ± 0.63 | 1.11 ± 0.06 c | 0.05 ± 0.00 c | 0.09 ± 0.00 d |
Ct | 79.08 ± 1.03 | 2.72 ± 0.12 | 15.24 ± 0.42 | 1.46 ± 0.05 b | 11.20 ± 1.06 a | 1.93 ± 0.09 a |
HXT | 77.24 ± 0.83 | 2.98 ± 0.16 | 15.99 ± 0.41 | 1.62 ± 0.04 a | 12.50 ± 0.79 a | 1.34 ± 0.04 c |
P | 77.52 ± 1.25 | 3.29 ± 0.05 | 15.39 ± 0.54 | 1.67 ± 0.09 a | 11.80 ± 0.95 a | 1.22 ± 0.08 c |
R | 77.63 ± 0.92 | 3.14 ± 0.04 | 15.87 ± 0.34 | 1.78 ± 0.10 a | 9.48 ± 0.52 b | 1.51 ± 0.05 b |
Samples | Fe | K | Mg | Na | Se | Zn | P |
---|---|---|---|---|---|---|---|
Control | 0.7 a 5% | 534 a 15.3% | 68 a 20% | 409 e 20.5% | 0.03 45% | 0.4 a 2.6% | 214 d 30.6% |
Ct | 0.5 ab 3.9% | 288 e 8.2% | 39 d 11.5% | 651 d 32.5% | 0.02 28.8% | 0.2 c 1.6% | 209 e 29.9% |
HXT | 0.3 b 1.8% | 349 b 10% | 49 b 14.4% | 751 c 37.6% | 0.022 35.8% | 0.3 b 1.7% | 281 b 40.1% |
P | 0.7 a 5.1% | 305 c 8.7% | 42 c 12.4% | 818 b 41% | 0.02 25.6% | 0.2 e 1.4% | 272 c 38.9% |
R | 0.4 b 3.5% | 300 d 8.5% | 40 cd 11.8% | 846 a 42% | 0.02 30.2% | 0.2 d 1.5% | 292 a 41.8% |
RDA (mg/day) | 10–18 | 3500 | 330–350 | <2000 | 0.055–0.070 | 15 | 700 |
Sample | Days Refrigerated Storage at 4 °C | ||||
---|---|---|---|---|---|
0 | 4 | 7 | 11 | 14 | |
pH | |||||
Control Ct HXT P R | 6.8 ± 0.0 az 6.8 ± 0.0 az 6.8 ± 0.0 az 6.8 ± 0.0 bz 6.8 ± 0.1 abz | 7.0 ± 0.0 ayz 7.1 ± 0.0 ayz 7.0 ± 0.1 ayz 6.8 ± 0.1 byz 6.8 ± 0.0 abyz | 8.0 ± 0.1 ax 7.6 ± 0.0 ax 7.4 ± 0.0 ax 6.8 ± 0.0 bx 7.0 ± 0.1 abx | 7.3 ± 0.0 axy 7.2 ± 0.0 axy 7.3 ± 0.0 axy 6.7 ± 0.0 bxy 7.3 ± 0.0 abxy | 7.1 ± 0.0 axyz 7.2 ± 0.0 axyz 7.2 ± 0.1 axyz 6.6 ± 0.1 bxyz 7.1 ± 0.0 abxyz |
Colour Parameters: L* | |||||
Control Ct HXT P R | 72.3 ± 0.3 by 80.0 ± 1.2 ay 87.8 ± 2.3 ay 82.3 ± 0.9 ay 81.9 ± 1.1 ay | 65.0 ± 0.8 bz 73.9 ± 1.3 az 73.6 ± 0.8 az 70.9 ± 0.5 abz 71.7 ± 0.4 az | 62.8 ± 0.6 bz 72.2 ± 0.4 az 71.8 ± 0.3 az 70.4 ± 0.5 az 70.2 ± 0.4 az | 64.7 ± 0.5 bz 72.3 ± 0.5 az 72.8 ± 0.7 az 69.5 ± 0.8 az 70.3 ± 0.6 az | 64.5 ± 0.2 bz 73.0 ± 0.6 az 72.5 ± 0.3 az 69.2 ± 0.4 az 69.8 ± 0.3 az |
a* | |||||
Control Ct HXT P R | 3.5 ± 0.0 az 2.4 ± 0.1 bz 1.9 ± 0.1 bz 0.7 ± 0.1 cz 2.6 ± 0.0 bz | 3.7 ± 0.1 ayz 2.4 ± 0.1 byz 2.1 ± 0.0 byz 1.4 ± 0.1 cyz 2.7 ± 0.0 byz | 4.7 ± 0.1 ay 3.4 ± 0.1 by 3.0 ± 0.1 by 1.9 ± 0.1 cy 3.3 ± 0.0 by | 4.2 ± 0.1 ayz 3.4 ± 0.8 byz 2.9 ± 0.0 byz 2.2 ± 0.2 cyz 3.3 ± 0.1 byz | 3.7 ± 0.1 ayz 2.4 ± 0.1 byz 2.4 ± 0.1 byz 1.5 ± 0.0 cyz 2.8 ± 0.0 byz |
b* | |||||
Control Ct HXT P R | 11.4 ± 0.1 c 11.9 ± 0.4 b 11.9 ± 0.4 c 18.7 ± 0.4 a 12.1 ± 0.4 c | 11.3 ± 0.2 c 13.7 ± 0.1 b 11.1 ± 0.2 c 17.0 ± 0.3 a 11.1 ± 0.7 c | 12.2 ± 0.3 c 14.8 ± 0.1 b 13.0 ± 0.3 c 16.2 ± 0.2 a 11.5 ± 0.1 c | 12.1 ± 0.2 c 14.6 ± 0.4 b 12.4 ± 0.3 c 16.5 ± 0.3 a 10.6 ± 0.5 c | 11.0 ± 0.1 c 13.8 ± 0.3 b 12.4 ± 0.1 c 15.7 ± 0.2 a 11.2 ± 0.2 c |
Sample | Days Refrigerated Storage | ||||
---|---|---|---|---|---|
0 | 4 | 7 | 11 | 14 | |
TBARs (mg MDA/kg) | |||||
Control Ct HXT P R | 0.3 ± 0.01 x 0.2 ± 0.01 x 0.2 ± 0.00 x 0.2 ± 0.01 x 0.3 ± 0.01 x | 0.6 ± 0.02 ay 0.6 ± 0.01 az 0.4 ± 0.01 bcy 0.3 ± 0.01 cy 0.5 ± 0.01 byz | 0.6 ± 0.01 ay 0.6 ± 0.01 ayz 0.5 ± 0.00 bcyz 0.4 ± 0.01 cy 0.5 ± 0.01 bcyz | 0.6 ± 0.01 by 0.7 ± 0.01 ayz 0.6 ± 0.01 bcz 0.5 ± 0.01 cyz 0.5 ± 0.01 cyz | 0.8 ± 0.01 az 0.7 ± 0.01 byz 0.6 ± 0.01 cz 0.6 ± 0.01 cz 0.6 ± 0.00 cz |
Thiol groups concentration (mmol thiol/mg protein) | |||||
Control Ct HXT P R | 37.5 ± 0.1 w 32.9 ± 0.0 w 34.7 ± 0.1 w 32.0 ± 0.0 w 32.6 ± 0.0 w | 32.0 ± 0.0 x 21.4 ± 0.0 x 18.6 ± 0.1 x 26.8 ± 0.0 x 27.0 ± 0.0 x | 26.7 ± 0.0 xy 16.4 ± 0.1 xy 17.2 ± 0.1 xy 24.1 ± 0.1 xy 18.1 ± 0.0 xy | 15.7 ± 0.0 yz 15.4 ± 0.0 yz 18.6 ± 0.0 yz 20.7 ± 0.1 yz 13.5 ± 0.4 yz | 10.1 ± 0.0 z 12.9 ± 0.1 z 14.7 ± 0.1 z 16.7 ± 0.0 z 11.0 ± 0.0 z |
TMA | |||||
Control Ct HXT P R | 1.0 ± 0.0 z 0.5 ± 0.0 z 0.2 ± 0.1 z 0.9 ± 0.0 z 0.6 ± 0.1 z | 4.5 ± 0.0 yz 4.7 ± 0.0 yz 4.4 ± 0.0 yz 1.5 ± 0.2 yz 3.5 ± 0.0 yz | 7.8 ± 0.0 y 7.0 ± 0.1 y 6.3 ± 0.0 y 2.9 ± 0.0 y 5.1 ± 0.1 y | 17.3 ± 0.0 x 16.1 ± 0.0 x 10.8 ± 0.0 x 7.1 ± 0.0 x 9.2 ± 0.1 x | 18.3 ± 0.0 x 17.3 ± 0.0 x 15.4 ± 0.1 x 10.7 ± 0.0 x 11.7 ± 0.0 x |
TVB-N | |||||
Control Ct HXT P R | 4.0 ± 0.1 z 5.2 ± 0.1 z 4.6 ± 0.0 z 4.4 ± 0.1 z 4.8 ± 0.0 z | 32.2 ± 0.1 z 23.9 ± 0.1 z 27.9 ± 0.0 z 7.5 ± 0.0 z 14.2 ± 0.0 z | 87.9 ± 0.2 y 81.8 ± 0.1 y 50.6 ± 0.1 y 12.4 ± 0.1 y 42.2 ± 0.1 y | 110.0 ± 0.1 x 114.4 ± 0.0 x 108.1 ± 0.0 x 34.8 ± 0.1 x 91.1 ± 0.0 x | 115.2 ± 0.1 x 118.4 ± 0.0 x 120.6 ± 0.0 x 49.7 ± 0.0 x 100.9 ± 0.0 x |
Volatile Compounds | Sample | Day 0 | Day 11 | Volatile Compounds | Sample | Day 0 | Day 11 |
---|---|---|---|---|---|---|---|
Spices | Microbiological degradation | ||||||
Eucalyptol | Control | 0.66 ± 0.01 b | 0.56 ± 0.02 b | Propanoic acid | Control | nd | 2.05 ± 0.01 |
Ct | 9.25 ± 0.05 a | 3.24 ± 0.06 a | Ct | nd | 3.43 ± 0.02 | ||
R | 10.74 ± 0.10 a | 5.80 ± 0.02 a | R | nd | 3.26 ± 0.02 | ||
P | nd | nd | P | nd | 4.01 ± 0.02 | ||
HXT | nd | nd | HXT | nd | 2.35 ± 0.01 | ||
Limonene | Control | 0.80 ± 0.02 cd | 0.90 ± 0.01 cd | Malonic acid | Control | 3.54 ± 0.02 b | 3.01 ± 0.03 b |
Ct | 2.80 ± 0.01 a | 2.25 ± 0.01 a | Ct | 3.61 ± 0.03 b | 3.53 ± 0.04 b | ||
R | 1.52 ± 0.01 b | 1.27 ± 0.01 b | R | 2.05 ± 0.03 b | 2.48 ± 0.03 b | ||
P | 1.10 ± 0.03 bc | 1.39 ± 0.01 bc | P | 6.91 ± 0.08 a | 6.84 ± 0.08 a | ||
HXT | 0.78 ± 0.01 d | 0.33 ± 0.01 d | HXT | 7.44 ± 0.09 a | 4.79 ± 0.05 a | ||
Fish degradation | |||||||
Methylamine | Control | 1.14 ± 0.02 | 9.55 ± 0.02 | Toluene | Control | 1.52 ± 0.01 | 0.91 ± 0.01 |
Ct | 1.85 ± 0.02 | 10.93 ± 0.2 | Ct | 4.94 ± 0.05 | 2.00 ± 0.02 | ||
R | 1.75 ± 0.02 | 5.60 ± 0.05 | R | 3.15 ± 0.01 | 1.77 ± 0.02 | ||
P | 1.29 ± 0.02 | 1.96 ± 0.01 | P | 4.77 ± 0.02 | 2.52 ± 0.01 | ||
HXT | 2.11 ± 0.03 | 7.67 ± 0.06 | HXT | 5.56 ± 0.04 | 1.97 ± 0.02 | ||
Lipid autooxidation | Sea Pollution Agents | ||||||
1-butanol | Control | nd | 6.93 ± 0.03 e | Arsenous acid | Control | 6.59 ± 0.04 | 7.57 ± 0.01 |
Ct | nd | 15.25 ± 0.10 c | Ct | 8.88 ± 0.06 | 4.76 ± 0.05 | ||
R | nd | 17.16 ± 0.20 b | R | 6.55 ± 0.05 | 3.46 ± 0.02 | ||
P | nd | 23.26 ± 0.20 a | P | 8.31 ± 0.05 | 4.77 ± 0.03 | ||
HXT | nd | 13.06 ± 0.12 d | HXT | 7.87 ± 0.08 | 4.78 ± 0.04 | ||
2-nonanone | Control | nd | nd | Furan | Control | 0.29 ± 0.01 b | 0.16 ± 0.01 b |
Ct | 2.23 ± 0.01 ab | 1.13 ± 0.01 ab | Ct | 0.37 ± 0.01 b | 0.22 ± 0.01 b | ||
R | 1.50 ± 0.02 b | 0.98 ± 0.01 b | R | 0.33 ± 0.01 b | 0.16 ± 0.01 b | ||
P | 2.18 ± 0.03 a | 1.81 ± 0.01 a | P | 0.51 ± 0.01 a | 0.46 ± 0.01 a | ||
HXT | 1.24 ± 0.02 ab | 1.33 ± 0.03 ab | HXT | 0.47 ± 0.01 ab | 0.27 ± 0.01 ab |
Ingredients | Control | Ct | HXT | P | R |
---|---|---|---|---|---|
Hake (g) | 852 | 852 | 852 | 852 | 852 |
Water (ml) | 100 | 100 | 100 | 100 | 100 |
Commercial mix (g) | 48 | ||||
Salt (g) | 19 | 19 | 19 | 19 | |
Fibers (g) | 25 | 25 | 25 | 25 | |
Soy albumin (g) | 14 | 14 | 14 | 14 | |
Essential oils (ml): | |||||
Ecoflax ® | 5.7 | 5.7 | 5.7 | 5.7 | |
Biomega Tech Algae ® | 5.7 | 5.7 | 5.7 | 5.7 | |
Natural extracts (ppm): | |||||
Acerola | 200 | 200 | 200 | 200 | |
Ct | 200 | ||||
HXT | 200 | ||||
P | 200 | ||||
R | 200 |
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Share and Cite
Martínez-Zamora, L.; Ros, G.; Nieto, G. Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts. Plants 2020, 9, 659. https://doi.org/10.3390/plants9050659
Martínez-Zamora L, Ros G, Nieto G. Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts. Plants. 2020; 9(5):659. https://doi.org/10.3390/plants9050659
Chicago/Turabian StyleMartínez-Zamora, Lorena, Gaspar Ros, and Gema Nieto. 2020. "Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts" Plants 9, no. 5: 659. https://doi.org/10.3390/plants9050659