Comprehensive analysis of the quality mapping in fish finger Kebab containing freeze-dried saffron petal (Crocus sativus L.) extract

• Saffron petal biowaste proved to be an excellent source of bioactive compounds. • FDSPE has the potential to improve the freshness of fish finger kebab (FFK). • Incorporating 4% FDSPE in FFK reduced oxidation and microbial growth. • A positive correlation was found between the TBA index and the ∆E of FFK. The demand for ready-to-eat (RTE) foods has risen substantially in recent years. In this study, fish finger kebab (FFK), a popular fish-based RTE, was chosen as the model product. Bioactive compounds were extracted from saffron petals using ultrasound-assisted leaching process (UALP), and the freeze-dried saffron petal extracts (FDSPE) was incorporated into minced fish fillets at different concentrations (0, 1, 2, 4%). The optimized UALP parameters (140 W, 45 min, 25°C) achieved an extraction efficiency (TPC/EC 50 ) of around 27.45. Optimization analysis indicated that the highest FFK freshness occurred in samples with approximately 3.65% FDSPE after around 35 storage days at -18°C, corresponding to a pH of 6.22, peroxide value of 13.3 meq O 2 /[kg oil], total volatile basic nitrogen of ∼15.72 mg/[100 g], and thiobarbituric acid of ∼0.5 mg MDA/kg. Microbiological analysis showed significant reductions (p<0.05) in total viable count (3.8%), Staphylococcus aureus (23.5%), and molds/yeasts (8.27%) in the treated samples, with no presence of Salmonella and E. coli . Sensory assessment indicated that samples containing 4% FDSPE achieved superior ratings for appearance, aroma, color, and overall acceptability compared to other treatments. These findings suggest that FDSPE can serve as an effective natural preservative, offering strong potential for application in RTE, particularly FFK.