Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil

Abstract

This study investigates the effects of different concentrations of Zataria multiflora Boiss. essential oil on the quality of catfish burger during storage at 4 degrees C. For this purpose, fish burgers were produced with 0, 0.2 and 0.4 % ZMEO and the changes in their TBA, PV, FFA, TVB-N, microbiological loads and appeal to consumers during storage were evaluated. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4 %) compared with control samples. The storage time significantly affected the TBA, PV, FFA, TVB-N values, as treated samples with ZMEO showed lower values of lipid oxidation products compared with the control samples. Regarding to microbial load, samples treated with 0.2 and 0.4 % of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples.