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Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds

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Abstract

In this study, watermelon seeds (Citrullus lanatus) protein hydrolyzed (WSPH) was produced using microbial enzymes Alcalase and Protamex. Then, the effect of different concentrations of WSPH (0, 1, 2, and 3%) on the quality of the silver carp (Hypophthalmichthys molitrix) burger during refrigerated storage (4 ± 1 °C) was investigated. According to the results, WSPH by alcalase had significantly higher degree of hydrolysis and antioxidant activity (p < 0.05) and it was used for burger tests. The results showed that, the addition of WSPH was able to reduce the microbial, chemical spoilage and sensory score during 16 days compared to the control, and with increasing the concentration of WSPH, better results were observed (p < 0.05). According to the chemical, microbial and sensory indicators, WSPH at 3% could increase the shelf life of fish burgers up to 8 days compared to the control, and this treatment was within the permissible quality limit until the end of the refrigerated storage.

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Authors and Affiliations

  1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Nasim Mahdavi Mighan & Peiman Ariaii

  2. Department of Veterinary, Agriculture Faculty, Islamic Azad University, Chalous Branch, Chalous, Iran

    Mahdi Sharifi Soltani

  3. Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Savadkooh, Iran

    Sara Jafarian

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  1. Nasim Mahdavi Mighan
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  2. Peiman Ariaii
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  3. Mahdi Sharifi Soltani
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Correspondence to Peiman Ariaii.

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Mighan, N.M., Ariaii, P., Soltani, M.S. et al. Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds. Food Sci Biotechnol 33, 375–388 (2024). https://doi.org/10.1007/s10068-023-01370-6

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  • DOI: https://doi.org/10.1007/s10068-023-01370-6

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