Incorporation of Citrus Peel-Derived Bioactive Compounds into a Fish-Based Food Product: Effects on Quality, Antioxidant Potential, Microbial Safety and Sensory Attributes

Fish-derived products are extensively acknowledged for their substantial role in fostering balanced diets and supporting a healthy way of life. This research is aimed at formulating, analyzing and evaluating a fish-based food product. The methodology adopted in this study adheres to contemporary food safety standards, prioritizing the utilization of minimal technological processes and natural ingredients, a focus that is gaining prominence within contemporary industrial practices. Thus, the proposal for a formulation obtained by integrating powders and extracts from plant byproducts (Citrus) represents a concrete application direction with real potential for commercialization. The product has been enriched with biocomponents derived from orange peel, namely orange extract (OE) and orange peel powder (PPO). The research focused on product development and the in situ evaluation of the effects of OE and PPO. The physicochemical composition, bioactive compound content, and antioxidant activity were evaluated, along with the microbiological status under post-opening refrigeration conditions, in order to simulate actual consumer use. In addition, the product’s color parameters and sensory attributes were analyzed. The results highlight significant potential for the development of a clean-label fish-based product, characterized by a simplified and easily implementable formulation, aligned with current production and consumption requirements. Compared to the control sample, both OE and PPO significantly influenced the analyzed parameters. Differences in physicochemical composition were observed in the experimental samples. In addition, PPO increased the antioxidant activity of the samples and the profile of bioactive compounds. Microbiological analysis, performed on day 0 and after 3 and 7 days of storage at 4 °C showed opening, confirmed the absence of Escherichia coli and Staphylococcus aureus in all samples and had an influence on the growth of fungi. The acceptability of fish-based products is often limited by odor perception, which is one of the main factors leading to consumer rejection. Sensory evaluation demonstrated that citrus-enriched samples were distinguished by the perception of particular sensory attributes. This formulation presents a practical solution to address this constraint, thereby enhancing the product’s sensory acceptability. The integration of OE and PPO yielded a more harmonized sensory profile, as evidenced by elevated hedonic scores and an intermediate placement in both principal component analysis (PCA) and external preference mapping. This research furnishes a thorough characterization of a fish-based food product, underscoring its potential as a viable option for balanced dietary regimens. Simultaneously, the findings support the product’s adherence to sustainability principles through the utilization of bioactive compounds sourced from plant byproducts, thus satisfying contemporary requirements for foods that possess an optimal nutritional profile and a diminished environmental footprint.