Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass
作者： Yesim Özogul , Mustafa Durmus , Yılmaz Ucar , Fatih Özogul , Joe M. Regenstein
DOI: 10.1016/J.IFSET.2015.12.018
关键词:
摘要: Abstract The effects of oil-in-water nanoemulsions using different commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on the sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), peroxide value (PV), free fatty acids (FFA), water holding capacity (WHC), pH) microbiological qualities (mesophilic aerobic bacteria, total psychrophilic Enterobacteriacae bacteria) sea bass ( Dicentrarchus labrax ) fillets stored at 2±2 o C were investigated. quality can be improved nanoemulsions. This is a unique preservation technique given that purified used without any other compounds. sensory analyses suggested nanoemulsion treatment extended shelf life from 8 days (the control) to 10 days. However, normal acceptability limits for bacterial counts exceeded after 6 control treated groups. oil noticeably retain organoleptic parameters. Industrial relevance Nanoemulsions are regarded as self-preserving antimicrobials since present in them effectively bound by its structure access microorganisms restricted. have adverse function bacteria destabilising organism's lipid envelope. extend fresh fish.
sci-hub.se 参考文章(59)
Zdzisław E. Sikorski, Bonnie Sun Pan, The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods Springer, New York, NY. pp. 71- 83 ,(1994) , 10.1007/978-1-4615-7828-4_6
Sohrab Moini, Reza Tahergorabi, Seyed Vali Hosseini, Mohammad Rabbani, Zoya Tahergorabi, Xesus Feas, Fereidoon Aflaki, None, Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets. Journal of Food Protection. ,vol. 72, pp. 1419- 1426 ,(2009) , 10.4315/0362-028X-72.7.1419
F. Shahidi, Flavor of meat and meat products—an overview Springer, Boston, MA. pp. 1- 3 ,(1994) , 10.1007/978-1-4615-2177-8_1
D. Firestone, Official methods and recommended practices of the American Oil Chemists' Society American Oil Chemists' Society. ,(1990)
J. J. Connell, Control of Fish Quality ,(1980)
Andrzej Myc, Tarek Hamouda, Amy Shih, James R. Baker, Non-toxic antimicrobial compositions and methods of use ,(2001)
Ke Liang B. Chang, Jejia Chang, Chyuan-Yuan Shiau, Bonnie S. Pan, Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage Journal of Agricultural and Food Chemistry. ,vol. 46, pp. 682- 686 ,(1998) , 10.1021/JF970622C
Lone Gram, Hans Henrik Huss, Microbiological spoilage of fish and fish products International Journal of Food Microbiology. ,vol. 33, pp. 121- 137 ,(1996) , 10.1016/0168-1605(96)01134-8
C Alasalvar, K.D.A Taylor, E Zubcov, F Shahidi, M Alexis, Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition Food Chemistry. ,vol. 79, pp. 145- 150 ,(2002) , 10.1016/S0308-8146(02)00122-X
Tanja Bogdanović, Vida Šimat, Ana Frka-Roić, Ksenija Marković, Development and application of quality index method scheme in a shelf-life study of wild and fish farm affected bogue (Boops boops, L.). Journal of Food Science. ,vol. 77, ,(2012) , 10.1111/J.1750-3841.2011.02545.X