Abstract

The present work was aimed to compare the extraction efficiency of two techniques, the supercritical fluid extraction (SFE) and the ultrasound assisted extraction (UAE) applied to broccoli by-products and utilize the most active extract for prolonging the shelf life of fish burgers. To the aim, the antimicrobial activity of two different percentages of extracts (2% and 5%) were tested against Pseudomonas spp. and Candida krusei. Once the SFE was chosen as the best extraction method, the extract was added to sea-bram burgers to prolong the shelf life. To the aim, both microbiological quality and sensory properties were monitored during refrigerated storage. The SFE-extract addition to fish burgers determined a shelf life increase by about 7 days respect to control samples, without any negative sensory perception.

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