This study investigates the effects of different concentrations of Zataria multiflora Boiss. essential oil on the quality of catfish burger during storage at 4 °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.
This is a preview of subscription content, log in to check access.
Buy single article
Instant access to the full article PDF.
Price includes VAT for USA
Subscribe to journal
Immediate online access to all issues from 2019. Subscription will auto renew annually.
This is the net price. Taxes to be calculated in checkout.
A. Alp, C. Kara, F. Uçkardes, J. Carol, E. Garcia-Berthou, Age and growth of the European catfish (Silurus glanis) in a Turkish Reservoir and comparison with introduced populations. Rev. Fish Biol. Fisher. 21, 283–294 (2011)
A.M. Cunico, J.R.S. Vitule, First records of the European catfish, Silurus glanis Linnaeus, 1758 in the Americas (Brazil). BioInvasions Rec. 3(2), 117–122 (2014)
Y. Yanar, Quality changes of hot smoked catfish (Clarias gariepinus) during refrigerated storage. J. Muscle Foods. 18(4), 391–400 (2007)
M. Attouchi, S. Sadok, The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice. Food Bioprocess Technol. 5, 1803–1816 (2011).
P. Oğuzhan Yildiz, Effect of essential oils and packaging on hot smoked rainbow trout during storage. J. Food Process Preserv. 39(6), 806–815 (2015)
A. Salvo, M. Bruno, G.L. La Torre, R. Vadalà, A.F. Mottese, E. Saija, V. Mangano, K.E. Casale, N. Cicero, G. Dugo, Interdonato lemon from Nizza di Sicilia (Italy): chemical composition of hexane extract of lemon peel and histochemical investigation. J. Nat. Prod. Res. 30, 1517–1525 (2015)
S.S. Saei-Dehkordi, H. Tajik, M. Moradi, F. Khalighi-Sigaroodi, Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their antioxidant and antimicrobial efficacy. Food Chem. Toxicol. 48, 1562–1567 (2010)
M. Moradi, H. Tajik, S.M. Razavi Rohani, A.R. Oromiehie, Effectiveness of Zataria multiflora Boiss. essential oil and grape seed extract impregnated chitosan film on ready-to-eat mor tadella-type sausages during refrigerated storage. J. Agric. Food. Chem. 91, 2850–2857 (2011)
A. Ehsani, M.S. Jasour, M. Hashemi, L. Mehryar, M. Khodayar, Zataria multiflora Boiss. essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers. Int. J. Food Sci. Technol. 49, 1055–1062 (2014)
H. Gandomi, A. Misaghi, A. Akhondzadeh Basti, S. Bokaei, A. Khosravi, A. Abbasifar, A. Jebelli Javan, Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. Food Chem. Toxicol. 47, 2397–2400 (2009)
M. Rahnama, S.M. Razavi Rouhani, H. Tajik, F. Khalighi Sigaroudi, M. Rezazadeh Bari, Effects of Zataria multiflora Boiss. essential oil and nisin, alone and in combination against Listeria monocytogen in BHI broth. J. Med. Plants. 4(32), 120–131 (2009)
B. Tokur, A. Polat, G. Beklevik, S. Ozkutuk, Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (18 °C). Eur. Food Res. Technol. 218, 420–423 (2004)
AOAC, Fat (Crude) in Meat and Meat Products 96039. Official Methods Analysis, 17th edn. (AOAC, Gaithersburg, 2002).
ISO, 936. Meat and Meat Product- Determination of total ash International Organization for Standardization (1998)
ISO,1442. Meat and Meat Product- Determination of moisture content International Organization for Standardization (1997)
AOAC, Protein content in meat. 928.08. Official Methods Analysis, 17th edn. (AOAC, Gaithersburg, 2002)
B.G. Tarladgis, B.M. Watts, M.T. Younathan, L. Dugan Jr, A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 44–48 (1960)
R. Mattissek, l.M.F. Schnepe, G. Steiner, Lebensmittelanalytik, Grundzüge. Methoden. Anwendungen. p 440, Zweite, korrigierte Auflage. Springer, Berlin, ISBN: 3-540-54684-7, (1992)
M. Roman, Freshness determination of fish and fish products through total volatile basic nitrogen detection. Papers of the Sibiu Alma Mater University Conference, 5th Edition, 24–26 March, Sibiu—Volume 1 (2011).
O.E. Çoban, O.P. Can, The effect of active packaging film containing rosemary extract on the quality of smoked rainbow trout (Oncorhynchus mykiss). J. Aquat. Food Prod. Technol. 22(4), 361–370 (2013)
K. Paulus, R. Zacharias, L. Robinson, H. Geidel, Critical Betrachtungenzur “evaluator test with the scale” as a method essentially the Sensorichen analysis. Groc. Tote Wiss Technicol. 12, 52–61 (1979).
SAS Institute, Inc., SAS/STAT User Guide. Version 8. Cary, NC (1999)
A.Z. HassabAlla, G.F. Mohamed, M.A. AbdElMageed, Frozen cooked catfish burger: effect of different cooking methods and storage on its quality. Glob. Vet. 3, 216–226 (2009)
M. Mahmoudzadeh, A.A. Motallebi, H. Hosseini, P. Haratian, H. Ahmadi, M. Mohammadi, R. Khaksar, Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at – 18 °C. Iran. J. Fish. Sci 9(1), 111–126 (2010)
R.O. Sinnuber, T.C. Yu, 2-Thiobarbituric acid method fort he measurement of rancidity in fishery products, II. The quantitative determination of malonaldehyde. Food Technol. 12, 9 (1958)
M.H. Moshafi, S.H. Mansouri, F. Sharififar, M. Khoshnoodi, Antibacterial and antioxidant effects of the essential oil and extract of Zataria Multiflora Boiss. J. Kerman Univ. Med. Sci. 14(1), 33–34 (2007).
F. Sharififar, A. Derakhshanfar, G. Dehghan-Nudeh, N. Abbasi, R. Abbasi, R.R. Gharaei, A. Koohpayeh, M. Daneshpajouh, In vivo antioxidant activity of Zataria multiflora Boiss essential oil. Pak. J. Pharm. Sci. 24(2), 221–225 (2011)
I. Ucak, Y. Ozogul, M. Durmus, The effects of rosemary extract combination with vacuum packing on the changes of Atlantic mackerel fish burgers. Int. J. Food Sci. Technol. 46, 1157–1163 (2011)
S.F. Mexis, E. Chouliara, M.G. Kontominas, Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C. Food Micro. 26, 598–605 (2009).
S.M. Ojagh, M. Rezaei, S.H. Razavi, S.M.H. Hosseini, Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 120, 193–198 (2010)
E.Z. Rahimabadi, M. Divband, The effects of coating and zataria multiflora boiss essential oil on chemical attributes of silver carp fillet stored at 4 °C. Int. Food Res. J. 19(2), 685–690 (2012)
l.Y. Özogu, F. Özogul, E. Kuley, A.S. Özkutuk, C. Gökbulut, S. Köse, Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. Food Chem. 99(4), 752–758 (2006)
EEC, Total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Commission Decision 95/149/EEC of 8 March. Official Journal of European Communities L9, 84–87 (1995)
S. Burt, Essential oils: their antibacterial properties and potential applications in foods—a review. Int. J. Food Microbiol. 94, 223–253 (2004)
O.E. Çoban, B. Patir, E. Özpolat, N.K. Karaton, Improving the quality of fresh rainbow trout by sage essential oil and packaging treatments. J. Food Saf. 36(3), 299–307 (2016)
D.A. Pereira de Abreu, P. Paseiro Losada, P. Maroto, J.M. Cruz, Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.) Food Res. Int. 43, 1277–1282 (2010)
N. Erkan, G. Bilen, Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. J. Verbraucherschutz Lebensmittelsicherh. 5, 101–110 (2010)
ICMSF, Microorganisms in Foods & Microbial Ecology of Food Commodities. (Blackie Academic & Professional, New York, 1998)
M.R. Corbo, S. Di Giulio, A. Conte, B. Speranza, M. Sinigaglia, M.A. Del Nobile, Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers. Int. J. Food Sci. Tech. 44, 1553–1560 (2009)
S. Kose, M.O. Balaban, M. Boran, G. Boran, The effect of mincing method on the quality of refrigerated whiting burgers. Int. J Food Sci. Tech. 44,1649–1660 (2009)
M.A. Argudin, C.M. Mendoza, M.R. Rodicio, Food poisoning and Staphylococcus aureus enterotoxins. Toxins. 2, 1751–1773 (2010)
This study was presented as oral presentations at International Conference on Livestock Nutrition August 11–12, 2015 Frankfurt, Germany.
About this article
Cite this article
Emir Çoban, Ö., Tuna Keleştemur, G. Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil. Food Measure 11, 530–537 (2017). https://doi.org/10.1007/s11694-016-9420-2
- Zataria multiflora Boiss.
- Essential oils
- Chemical quality
- Sensorial quality