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Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p <.05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage. [ABSTRACT FROM AUTHOR]

This study provides an overview of the effect of rosemary, marjoram, clove, and sage essential oils (600 ppm) on chemical, sensory, and oxidative properties of chicken nuggets, which were stored at − 18 °C for 3 months. Addition of essential oils did not change the chemical composition of nuggets. The results showed the reduction of tiobarbituric acid reactive substances, peroxide value, free radical scavenging activity, and total phenolic compounds (TPC) over time (p < 0.05). Interestingly, rosemary oil-treated samples exhibited the lowest amount of malondialdehyde (1.05 mg MDA/kg) and peroxide value (2.82 meq/kg) after 3 months of storage (p < 0.05). Moreover, no significant difference was obtained between the control sample and treated samples with clove and rosemary essential oils through sensory evaluation (p > 0.05). Notably, clove had the highest TPC (80.51 g GAE/g) as well as DPPH free radical scavenging activity (95.21%). Finally, rosemary and clove essential oils reduced fat oxidation of chicken nuggets but increased the shelf life and consumer acceptance. Thus, the mentioned essential oils can be used as a rich natural source of antioxidants in meat products in order to tailor both shelf life and palatability of foodstuffs. [ABSTRACT FROM AUTHOR]