SAGE AND CLOVE AS ANTIOXIDANT AGENTS FOR PROTECTION OF FISH BURGER

Abstract

Growing concerns about the health effects of synthetic preservatives have increased consumer demand for natural alternatives. On the other hand, medicinal and aromatic plants have shown strong potential for improving food safety and preservation. This study evaluated the antioxidant potential of sage powder (SP) and clove powder (CP) at 1% and 1.5%, as well as their mixtures (SCM); at 0.5% of sage powder and 0.5% of clove powder, and at 0.75% of sage powder and 0.75% of clove powder, in fish burgers stored at 4 ± 1ºC for 12 days. Antioxidant activity was assessed based on total phenolic compounds content, total flavonoid content, and DPPH free radical scavenging capacity. Treated fish burgers were further analyzed for chemical, physical, antioxidant (DPPH), and sensory attributes. Results demonstrated that among the tested medicinal plant powders, CP showed the highest DPPH scavenging activity (90.02%), followed by SCM (85.82%) and SP (83.15%). SP, CP, and SCM effectively reduced lipid oxidation and maintained acceptable sensory quality throughout the storage period. These findings suggest that incorporating sage and clove powders can serve as a promising natural strategy to minimize oxidation and extend the shelf life of fish burgers.