Determination of Microbiological Quality of Fish Burgers Enriched with Orange Peel Extract

Abstract

In this study, the effect of orange peel extracts (OPE) on the microbiological quality and shelf life of fish burgers was determined. To complete this objective, orange peels were extracted by using 70% ethanol. Fish burgers were divided into three groups. First group (G1) were treated with 1% concentration of OPE, second group (G2) were treated with 2% concentration of OPE and third group were prepared without OPE known as control group. All fish burgers were stored at 4±1oC for 15 days. Total mesophilic bacteria (TMB) and total psychrophilic bacteria (TPB) count were determined. Conferring to the results of analysis, the TMB count was 6.28 log CFU/g and 5.44 log CFU/g in G1 and G2 groups, respectively by the end of the storage period, whereas in control it reached to 7.42 log CFU/g. Total psychrophilic bacteria count was 6.8 log CFU/g and 5.96 log CFU/g in G1 and G2 groups, respectively by the end of the storage period while in control it was determined as 7.19 log CFU/g. So it was concluded that the TMB and TPB counts in fish burgers treated with 1% and 2% OPE were significantly (P<0.05) lower than the control group throughout storage. Results of this study showed that the usage of OPE is an effective approach to prevent microbial growth in the fish burgers during the refrigeration storage.

Keywords

• Orange peel extract
• psychrophilic bacteria
• mesophilic bacteria
• shelf life
• fish burger

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