The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C
Yazarlar (1)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Aquatic Food Product Technology (Q3) | ||
| Dergi ISSN | 1049-8850 Dergi Bilgileri (2022) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2022 |
| Cilt / Sayı / Sayfa | 31 / 7 / 672–685 | DOI | 10.1080/10498850.2022.2094207 |
| Makale Linki | http://dx.doi.org/10.1080/10498850.2022.2094207 | ||
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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| Özet |
| Essential or non-essential-oil-loaded nanoemulsions can be used as an alternative to preserve seafood products. In this study, the effect of rosehip seed oil (RSO) nanoemulsions on some quality characteristics (total volatile basic nitrogen (TVB-N), pH, water activity (aw), color) and microbiological quality (total mesophilic aerobic bacteria (TMAB), total psychrophilic bacteria (TPB), total yeast and mold (TYM), Pseudomonas spp. Lactic acid bacteria (LAB), total coliform bacteria (TCB), and Staphylococcus aureus) of sea bass fillets were investigated. Fillets were stored at 4 ± 1°C for 9 days (11 days for microbiological analysis). Average droplet size of RSO nanoemulsions (RSO25: 25% oil, 75% Tween 80, and RSO50: 50% oil, 50% Tween 80) was 52.36 nm and 92.20 nm, respectively. The lowest TVB-N value was detected in the RSO50 nanoemulsion treatment group with 40.41 mg/100 g, while the highest … |
| Anahtar Kelimeler |
| Dicentrarchus labrax | fish fillets | nanoemulsion | quality | Rosehip seed oil | safety |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 16 |
| Scopus | 18 |
| Google Scholar | 25 |