Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C
Yazarlar (6)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Prof. Dr. Zafer Ceylan Bartın Üniversitesi, Türkiye
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Food Science and Technology (Q2) | ||
| Dergi ISSN | 0022-1155 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2025 |
| Cilt / Sayı / Sayfa | 62 / 9 / 1676–1688 | DOI | 10.1007/s13197-025-06352-6 |
| Makale Linki | https://doi.org/10.1007/s13197-025-06352-6 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The changes in TVB-N (Total Volatile Base Nitrogen) content, sensory and microbiological properties of raw and steamed trout cubes treated with lemon oil nanoemulsion (LON) were examined for 30 days at 4 ± 2 °C and the shelf life was determined. RT (raw trout), RTL (raw trout treated with LON), ST (steamed trout), and STL (steamed trout treated with LON) groups were assigned. Zeta size, polydispersity index and zeta potential values of fabricated nanoemulsion were determined as equal to 197.067 nm, 0.217, and − 3.56 mV, respectively. The numbers of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Total Yeast and Mold (TYM), Total Coliform Bacteria (TCB), and Total Anaerobic Bacteria (TAB) were significantly decreased in the steam cooking and LON treated groups.The increase in the TVB-N amount was limited in the samples treated with nanoemulsion, and … |
| Anahtar Kelimeler |
| Nanoemulsion | Lemon oil | Trout | Steam cooking | Vacuum package | Microbiological spoilage | Sensory evaluation |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Scopus | 1 |
| Google Scholar | 3 |