ArticleFoods (Basel, Switzerland)2022
Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 14 citations in OpenAlex.
- Comparison Among Food By-Products to Improve the Shelf Life of a Fresh Burger Based on Shelled Shrimps.Foods (Basel, Switzerland) · 2024Article
- Studying the impact of 3d printing technology on safety indicators of plant-based burger.Food chemistry: X · 2024Article
- Introduction to the Special Issue "Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector".Foods (Basel, Switzerland) · 2023Article
- Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the possibility of using whole pomegranate (juice, peel and seeds) according to the zero-waste approach, to prolong fresh fish shelf life, was evaluated. A preliminary antimicrobial in vitro test was carried out with peel and seeds as ground and re-ground powders. Then, the entire fruit, in the right proportions of juice and relative by-products as ground or re-ground powders, was added to fresh fish burger formulation to extend its shelf life. To this aim, a shelf-life test was performed on fortified fish products stored at 4 °C. Control samples were also tested for comparison. Specifically, the pH and microbiological and sensory quality of all the fish burgers were monitored during refrigerated storage for about 1 month. The results from the in vitro test clearly indicate that the peel is abundantly more effective than seeds on selected spoilage bacteria and that the ground peel powder is slightly more antimicrobial than the same re-ground powder. Results from the shelf-life test assessed that the control sample became unacceptable within a few days (about 3 days), while the samples with pomegranate juice and by-products maintained microbial stability for a longer time (2 or 3 weeks) (
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Registered trials
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