Carotenoids from annatto as potential antioxidants in Nile Tilapia (Oreochromis niloticus) burgers

The aim of this study was to evaluate the effect of carotenoids from annatto (bixin and norbixin) on the oxidative stability and sensory acceptance of tilapia burger, and as a substitute for sodium erythorbate. Control fish burgers (0% antioxidant) and fish burgers containing antioxidant (bixin and norbixin) and sodium erythorbate (synthetic antioxidant) were prepared. The oxidative stability of the formulations was assessed by the increase in MDA (mg / kg) at 0 degrees C on 0, 7, 14 and 21 days of storage and after heat treatment (150 degrees C / 16 min). In general, bixin, norbixin and sodium erythorbate were able to increase the oxidative stability of tilapia burgers at 0 degrees C for 21 days. After 21 days at 0 degrees C, bixin was more effective in reducing lipid oxidation of the fish burgers studied. In grilled samples, bixin and sodium erythorbate were the most effective antioxidants (p <= 0.05) in the control of lipid oxidation of the samples only until the 14th day of frozen storage. For the attribute appearance, the scores of the raw burgers were 7.45 and 6.98 for formulations containing bixin and norbixin, respectively, while the mean score for the formulations with sodium erythorbate was 5.39. Natural ingredients such as carotenoids from annatto can be added to fish products without harming their quality and appearance and contributing to obtain healthier burgers, free of synthetic antioxidants. (C) All Rights Reserved