Effect of Lemon Oil Nanoemulsion and Heat Treatment on Physical Properties and Lipid Quality Parameters of Fish Meat During Storage
Yazarlar (6)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Prof. Dr. Zafer Ceylan Bartın Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | European Journal of Lipid Science and Technology (Q3) | ||
| Dergi ISSN | 1438-7697 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2025 |
| Cilt / Sayı / Sayfa | 127 / 10 / 1–14 | DOI | 10.1002/ejlt.70055 |
| Makale Linki | https://doi.org/10.1002/ejlt.70055 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, raw and steamed fish (SF) (Oncorhynchus mykiss) samples treated with lemon oil nanoemulsion (LON) were examined. Four groups were designated: raw fish (RF), raw fish treated with LON (RFL), SF, and steamed fish treated with LON (SFL). Changes in the physical properties and lipid quality parameters of fish samples were monitored over 30 days of storage at 4°C ± 2°C following vacuum packing. The dl‐limonene compound, a major component of lemon oil, was detected at a concentration of 75.49%. The LON exhibited a zeta size (ZS) of 197.067 nm, a polydispersity index (PDI) of 0.217, and a zeta potential (ZP) of −3.56 mV. Regarding color characteristics, L* whiteness value, −a greenishness, and +b yellowness values of the nanoemulsion showed a decrease by the end of storage. In all sample groups, except for the L* value in the SFL group, a general trend was observed in which L … |
| Anahtar Kelimeler |
| fish | heat treatment | lipid quality | nanoemulsion | storage |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Scopus | 1 |
| Google Scholar | 1 |