Effect of Sage Essential Oil on the Compositional Quality of Anchovy Fish Burger During Freeze Storage

The purpose of this study was to investigate the compositional quality and sensory evaluation of prepared European anchovy fish burgers supplemented with extracted sage essential oil (2%, 4% and 6%) during frozen storage at –18 °C for 4 months. Sage essential oil was extracted by hydrodistillation method and analyzed with GC-MS. The analysis of proximate chemical composition, fatty acid profile and sensory evaluation were carried out on prepared fish burger samples at zero time and after 4 month storage at –18 °C, while the analysis of fish burgers quality (peroxide value PV and free fatty acid FFA) were carried out periodically every month up to 4 month storage period. There was a significant decrease in moisture, protein and lipid of fish burgers after 4 month storage at –18 °C. The obtained results showed that PV and FFA were less increase in fish burger samples supplemented with sage essential oil than control samples. The investigated sage essential oil caused a significant improve the quality of fish burgers through retarded the spoilage and enhancement the polyunsaturated fatty acids of fish burgers during frozen storage, as compared to the control sample. These results could be due to the antioxidative effect of bioactive compounds (α-thujone, camphor, α-pinene and β-thujone) found in sage essential oil. In conclusion, the supplementation of anchovy fish burgers with sage essential oil showed a positive effect on the compositional quality and shelf life, anchovy fish burgers were of high quality and high acceptance even after 4 month storage at –18 °C.