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

Nasim Mahdavi Mighan; Peiman Ariaii; Mahdi Sharifi Soltani; Sara Jafarian

doi:10.1007/s10068-023-01370-6

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

Food Sci Biotechnol. 2023 Aug 1;33(2):375-388. doi: 10.1007/s10068-023-01370-6. eCollection 2024 Jan.

Authors

Nasim Mahdavi Mighan¹, Peiman Ariaii¹, Mahdi Sharifi Soltani², Sara Jafarian³

Affiliations

¹ Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
² Department of Veterinary, Agriculture Faculty, Islamic Azad University, Chalous Branch, Chalous, Iran.
³ Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Savadkooh, Iran.

PMID: 38222918
PMCID: PMC10786770 (available on 2024-08-01)
DOI: 10.1007/s10068-023-01370-6

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.

Keywords: Alcalase; Lipid oxidation; Microbial spoilage; Oxidative spoilage; Protomax; Watermelon seed.

© The Korean Society of Food Science and Technology 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.