Effect of chitosan enriched with orange essential oil on the quality of refrigerated fish burger

Abstract

Seafood has a limited shelf life and is very perishable. Endogenous chemical and enzymatic reactions are just a few of the numerous reactions that occur during storage and cause quality changes. Shelf life and safety are associated with the presence of pathogenic microorganisms, and food decomposition impacts both shelf life and safety. In fish preservation, we frequently use synthetic additives to extend the shelf life while ensuring safety and quality. Studies have demonstrated the replacement of synthetic antimicrobials with naturally occurring preservatives derived from plants, animals, and microorganisms. Plant-produced antimicrobials have the potential to reduce lipid oxidation and increase fish shelf life. In addition to improving food quality, edible films and coatings have the ability to extend the shelf life of nearly any food system. The fish burger is one of the most popular processed fish flesh products, offering a simple taste and adding a variety of flavors to fish eating habits. The goal of this study is to mix chitosan films with orange essential oil (OEO) and look into how they affect the chemical make-up, microbiological, and sensory analysis of refrigerated fish burgers. To prevent oxidation and maintain the chemical and microbiological quality of fish burgers, we used OEO emulsions with chiotsan. To achieve this, we covered fish burgers with chitosan films prepared from OEO emulsions, monitoring their organoleptic properties over time to account for chemical and microbiological changes. Incorporating OEO into the coating enhanced its antioxidant characteristics. For sensory analysis, the chitosan with EOs coating treatment achieved the highest scores in both color and scent, surpassing even the control group. Acquired taste and acceptance declined gradually. Adding OEO to the chitosan coating increased its antioxidant properties, giving the fish burgers a better color and taste.