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Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets

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Abstract

Effects of pomegranate peel and artichoke leaf aqueous extracts on biochemical, microbiological and sensorial quality of sardine fillets was investigated during marination and storage for 90 days. Sardine fillets were marinated with 4% acetic acid, 10% NaCl and either 5% pomegranate peel extracts or 5% artichoke leaf extracts. The control sample was marinated with only 4% acetic acid and 10% NaCl. The antimicrobial activity of pomegranate peel and artichoke leaf extracts led to reduce total viable counts and total coliform during marination and storage. Samples marinated with pomegranate peel and artichoke leaves showed better oxidative stability and higher content of polyunsaturated fatty acids. Higher values of free fatty acids and histamine were found in control samples, whereas adding extracts of pomegranate peel or artichoke leaves significantly decreased total volatile basic nitrogen and trimethylamine during storage. Greater color and appearance scores were found for samples marinated with pomegranate peel and artichoke leaf extracts than the control samples.

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Authors and Affiliations

  1. Research Unity « UR-17AGR01 », Department of Food Technologies, National Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicole, Tunis, Tunisia

    Ines Essid, Sabrine Tajine & Sihem Bellagha

  2. Interprofessional Group of Fish Products, 37 Rue du Niger, 1002, Tunis, Tunisia

    Sonia Gharbi

Authors
  1. Ines Essid
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  2. Sabrine Tajine
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  3. Sonia Gharbi
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  4. Sihem Bellagha
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Correspondence to Ines Essid.

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Essid, I., Tajine, S., Gharbi, S. et al. Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets. J Food Sci Technol 57, 713–722 (2020). https://doi.org/10.1007/s13197-019-04104-x

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  • DOI: https://doi.org/10.1007/s13197-019-04104-x

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