Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage
作者： Yesim Ozogul , İlknur Yuvka , Yılmaz Ucar , Mustafa Durmus , Ali Rıza Kösker
DOI: 10.1016/J.LWT.2016.10.009
关键词:
摘要: Abstract Antimicrobial and antioxidant effects of nanoemulsions containing herb oils (rosemary, laurel, thyme sage) on the quality rainbow trout were investigated. Fish fillets immersed for 3 min in prepared with different oils. During 24 days storage, sensory (raw cooked), chemical (TBA (thiobarbituric acid), pH, TVB-N (total volatile basic nitrogen), PV (peroxide value), FFA (free fatty acids)) microbiological mesophilic aerobic psychrophilic bacteria, Enterobacteriaceae count) ice at 2 ± 2 °C carried out. Nanoemulsions essential enhanced organoleptic trout. Shelf life was found as 14 control, 17 treatment groups. The use based all reduced values biochemical parameters slowed down growth bacteria. lower samples than limit value. developed a slower rate treated groups, especially rosemary group. lowest bacterial numbers obtained from followed by Among oils, it can be concluded that recommended nanoemulsion preservative fish fillets.
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