Elbarbary et al., N. (2024). Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage. Egyptian Journal of Aquatic Biology and Fisheries, 28(3), 473-490. doi: 10.21608/ejabf.2024.357416
Nady Kh. Elbarbary et al.. "Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage". Egyptian Journal of Aquatic Biology and Fisheries, 28, 3, 2024, 473-490. doi: 10.21608/ejabf.2024.357416
Elbarbary et al., N. (2024). 'Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage', Egyptian Journal of Aquatic Biology and Fisheries, 28(3), pp. 473-490. doi: 10.21608/ejabf.2024.357416
Elbarbary et al., N. Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage. Egyptian Journal of Aquatic Biology and Fisheries, 2024; 28(3): 473-490. doi: 10.21608/ejabf.2024.357416
Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage
This research investigated the stability of the Nile perch fish burgers preserved at -18°C for 28 days after treatment with Moringa oleifera leaves (MOL) at concentrations of 1 and 2%. Samples were evaluated through a sensory assessment and analyzed physiochemically and microbiologically. The treated groups had significantly lower mean total bacterial, psychrophilic, yeast, and mold counts during storage compared to the control group (P˂ 0.05). Moreover, no statistically significant difference appeared in the proximal analysis between the treated groups. There were no significant differences in pH values between the groups. However, compared to the group that received MOL, the control group showed a significant increase in both the cooking loss and water-holding capacity of the fish burgers. The control group on day 0 and day 28 had mean peroxide values (nmol/g) of 0.67±0.03 and 2.38±0.02, while the group treated with MOL 1% had mean values of 0.64±0.02 and 1.13±0.02, and the group treated with MOL 2% had mean values of 0.64±0.02 and 1.02±0.02, respectively. Additionally, at the end of the preservation time, the values were 0.92±0.03 and 12.27±0.35. The values for the group treated with MOL 1% were 0.76±0.07 and 8.35±0.02, and for the group treated with MOL 2%, they were 0.71±0.03 and 7.66±0.05, respectively. In addition, the group that was exposed to MOL 1% demonstrated a remarkable overall acceptance throughout storage. In conclusion, if used at lower concentrations, MOL's antibacterial activity can preserve food without negatively affecting its sensory qualities.
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