Randomized trial evaluates nettle seed oil's impact on fish burger quality, suggesting improved preservation methods.
This study aimed to evaluate the effects of gelatin-based edible coatings enriched with nettle seed oil on the microbial, chemical, and sensory properties of fish burgers during refrigerated storage. Four experimental groups were prepared: K: control (uncoated), GC: gelatin coating, GC1: gelatin coating with 1% nettle seed oil, and GC2: gelatin coating with 2% nettle seed oil. Burger samples were stored at 4°C for 16 days and analyzed at certain intervals for microbial counts, TBARS, TVB-N, pH, and sensory attributes. Results indicated that the incorporation of nettle seed oil significantly reduced lipid oxidation and microbial growth, with the 1.0% oil-enriched coating showing the most pronounced protective effect. Sensory evaluation revealed that moderate oil enrichment (1%) provided balanced flavor and overall acceptability, while higher enrichment enhanced oxidative stability but slightly affected aroma. In conclusion, gelatin coatings enriched with nettle seed oil are considered an effective natural strategy to extend the shelf life and improve the quality of fish burgers, contributing to sustainable food preservation practices.
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Pınar Oğuzhan Yildiz (2026) studied this question.
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