Lemon essential oils (LEOs) as a bioactive compound with antioxidative potential are used as safe additives in foods. However, this compound is sensitive to light, oxidation, and processing in order to solve this problem encapsulation could be a suitable technique to protect them from degradation. The aim of this study was to produce nano-encapsulated LEOs in Chitosan: Modified Starch (Hicap) to investigate the antioxidant effect of the addition of 0. 5 and 1% (w/w) free and nano-encapsulated LEOs on the quality of fish burgers during storage and compare it to the control. Changes in chemical properties in treated samples at 0, 3, 6, 9, 12, 15 and 18 days of storage were investigated. Our results showed a nanocapsules particle size of about 339. 2 nm with high encapsulation efficiency. The addition of nanocapsules prepared by a mixture of CS: Hicap (1. 5: 8. 5% w/v) in LEOs significantly (P< 0. 05) improved the quality characteristics due to the reduction of PV, TBA and TVB-N values for all LEOs nanocapsules treated burgers in comparison to others during storage. Based on the sensory evaluation, the shelf life of burgers increased by incorporation with nano-encapsulated LEOs. According to the results, the application of encapsulated LEOs may be a successful technology for the protection of undesirable chemical, and sensory changes in seafood.

Today, due to the high nutritional value of fish, consumers' interest in using ready-to-eat foods based on fish is increasing worldwide. However, due to the presence of high amounts of protein and polyunsaturated fatty acids, aquatic products are highly sensitive to oxidation and the growth of microorganisms. The purpose of this research was to investigate the possibility of delaying oxidation and microbial spoilage and maintaining the quality and safety of rainbow salmon burgers during the storage period in the refrigerator using nano-encapsulated peppermint essential oil. Peppermint essential oil was nanoencapsulated by using a combination of gum arabic and soy protein isolate. Then it was added to the fish burger formulation at the levels of 0, 0.05, 0.1 and 0.15%. The values of pH, total volatile nitrogen bases (TVN), peroxide indices (PV) and thiobarbituric acid (TBA), and total count of bacteria were tested during the 12-day storage period at 4°C. Particle size, PDI index, zeta potential and microencapsulation efficiency of peppermint essential oil nanocapsules were 297.4 nm, 0.328 nm, -32.17 mV and 87.24%, respectively. During the storage period, pH, TVB-N, PV and TBA values of burgers increased. Peppermint essential oil nanocapsules showed significant antioxidant and antimicrobial activity and reduced the rate of fat oxidation and bacterial growth in fish burgers. There was a positive correlation between the concentration of essential oil nanocapsules and its antioxidant and antimicrobial activity. The greatest effect of inhibiting the growth of bacteria and reducing the rate of oxidation of fats was observed in the burger containing 0.15% nanocapsules. The results of this research suggest the use of peppermint essential oil nanocapsules at a concentration of 0.15% in order to maintain quality, reduce the rate of oxidation and microbial spoilage in fish burgers.

Ziziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae, which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combination with nisin. Firstly, the chemical composition of ZEO was determined using GC-MS analysis. Different treatments of trout fish burger were formulated using ZEO and nisin as natural preservatives, stored in refrigerator for 20 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (total viable count, psychotropic counts, Enterobacteriaceae count and Pseudomonas spp count) characteristics.at 5-day intervals. The Results indicated a yield of 1% (w/w) for ZEO isolation and Pulegone (40.09%), Menthone (13.76%) and Isomenthone (12.31%) were identified as the major components of phytochemicals of ZEO. According to the obtained results combination of ZEO and nisin had the strongest effecton chemical and microbial quality of fish burger; however, their individual use had significant effectson preserving the chemical and microbial quality of fish burger as well. based on results of this study, formulation of ZEO and Nisin in fish burger especially in combinations can prolong its shelf life and control chemical and microbial changes during storage at 4oC.

The aim of this study was to determine the effect of temperature, pH, salt, Citrus aurantium eseential oil and modified atmosphere packaging (50% carbon dioxide, 45% nitrogen and 5% oxygen) on control of Salmonella typhimurium was carried out in 1996-97. In this research, pH was adjusted at 5. 5, 6 and 7. 5, temperature at 4, 25 and 37º C, salt at three levels 0, 1. 5 and 3 %, and citrus essential oil at 0, 0. 025 and 0. 05%. S. typhimurium growth was increased in fish burger at pH 5. 5, 6 and 7. 5 at 4, 25 and 37° C, during 12 days of storage. Bacterial growth was increased at pH 7. 5 with 1. 5% and 3% salt and 0. 025% and 0. 05% citrus essential oil at 4, 25 and 37° C, respectively, on days 6, 8, 10 and 12. Growth was also observed at pH 6 with 1. 5% salt and 0. 025% citrus essential oil on days 8, 10 and 12 at 25 and 37° C. At 4° C at pH 5. 5 with 1. 5% salt and citrus oil 0. 05%, pH 5. 5 and 6 with 3% salt and citrus oil 0. 05%, pH 5. 5 with salt 3% and 0. 025% citrus essential oil were not observed of growth of bacterial on the 8th, 10th and 12th days. Citrus essential oil at 0. 05% level at 4° C, 3% salt and pH 5. 5 had the ability to control Salmonella typhimurium growth in fish burger.

Fish tank or swimming granuloma caused by Mycobacterium marinum is an opportunist pathogen commonly found in aquatic environments. We present a 16 year-old boy with frequent exposure to aquarium water who had several nodules (sprotrichoid forms) on his right hand.Pervious studies showed that fish tank granuloma is a rare skin infection (0.27 per 100,000 population in one year). However, taking proper history and considering the patient’s signs and symptoms could be helpful in diagnosis and treatment.

The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in-18 ˚ C. Omega-3 fish oil in forms of a) Emulsion and herbal extract (separately added to fish burger paste), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together added to fish burger paste) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at-18 ˚ C. Emulsion and rosemary extracts treatment showed the highest (69. 85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68. 38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0. 05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0. 05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.

Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of ediblegelatin coating containing Dunaliella salina alga essential oil on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0. 3, 0. 6, 0. 9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0. 05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage. . resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0. 9% as compared to control sample (p<0. 05).

The aim of present study is to investigate physicochemical attribute, antioxidant function, antimicrobial activity and sensory feature in Lepidium latifolium L. (L. latifolium) extract on fish burgers during the shelf life. Initially, L. latifolium was extracted using soxhlet (LES), ultrasound (LEU) and supercritical water (LEW) as well as the major components were assessed using more performance liquid chromatography, which sinigrin and glucosinolates constituents were identified. The results illustrated that satisfactory values were obtained for these values in the treated sample by LEU,in next step, 0. 2 % of each extract was added to fish burgers. The control and treated samples were tested to determine pH level, cooking yield, color features, thiobarbituric acid (TBAR), peroxide value (PV), microbial population, sensory evaluation and scanning electron microscope (SEM). The lowest TBAR and PV levels were found to be 0. 38 and 0. 40 (mg malonaldehyde) as well as 4. 22 and 4. 28 (meqO2/kg) for treated fish burgers by LEU and LEW, respectively (p <,0. 05). The most sensory desirability was observed for treated sample by LEU, which also exhibited the uniform structure in SEM images compared to others. In conclusion, fish burgers obtained by LEU and LEW can be considered as optimal samples to preserve burgers.

The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combination on sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1oC. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20 stable semi-trained people using a 9-point hedonic screen method on days 0, 5, 10, 15, 20. The chemical composition of fish burgers was also analyzed at the first day of storage. Results indicated that both microencapsulation and combinational use of ZEO and Nisin improved sensorial scores of treated samples during 20-daystorage at 4±1oC (P<0.05), and samples containing microencapsulated ZEO and Nisin showed the strongest effect on preserving the sensorial quality of fish burgers.