Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 15, Pages 5352-5360Publisher
WILEY
DOI: 10.1002/jsfa.8424
Keywords
citric acid; encapsulation; fish patties; ready-to-eat; shelf life
Funding
- Ramon y Cajal Program [RYC-2013-12745]
- Spanish Ministry of Economy and Competitiveness [RTA2013-00075-C03-01]
- CERCA Programme from the Generalitat de Catalunya
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BACKGROUNDCitric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg(-1)) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 degrees C in vacuum skin packaging. RESULTSMicrobial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg(-1) resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). CONCLUSIONSThe form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. (c) 2017 Society of Chemical Industry
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