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

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dc.contributor.authorÖzoğul, Yeşim
dc.contributor.authorYuvka, İlknur
dc.contributor.authorUçar, Yılmaz
dc.contributor.authorDurmuş, Mustafa
dc.contributor.authorKöşker, Ali Riza
dc.contributor.authorÖz, Mustafa
dc.contributor.authorÖzoğul, Fatih
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T08:21:44Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T08:21:44Z
dc.date.issued2017
dc.departmentVeteriner Fakültesi
dc.description.abstractAntimicrobial and antioxidant effects of nanoemulsions containing herb oils (rosemary, laurel, thyme and sage) on the quality of rainbow trout were investigated. Fish fillets were immersed for 3 min in the nanoemulsions prepared with different oils. During 24 days of storage, sensory (raw and cooked), chemical (TBA (thiobarbituric acid), pH, TVB-N (total volatile basic nitrogen), PV (peroxide value), FFA (free fatty acids)) and microbiological quality (total mesophilic aerobic and psychrophilic aerobic bacteria, Enterobacteriaceae count) of rainbow trout fillets in ice at 2 ± 2 °C were carried out. Nanoemulsions of essential oils enhanced organoleptic quality of rainbow trout. Shelf life of rainbow trout was found as 14 days for the control, 17 days for the treatment groups. The use of nanoemulsions based on all essential oils reduced the values of the biochemical parameters and slowed down the growth of bacteria. TVB-N values were lower in all samples than limit value. FFA and PV developed at a slower rate in the treated groups, especially in the rosemary group. The lowest bacterial numbers were obtained from rosemary followed by thyme group. Among the essential oils, it can be concluded that rosemary and thyme can be recommended for nanoemulsion as a preservative for fish fillets. © 2016 Elsevier Ltd
dc.description.sponsorshipThis work has been financially supported by the Scientific and Technological Research Council of Turkey (TÜBİTAK–TOVAG- 213O283 ) and the authors also gratefully acknowledge the support provided by Cukurova University.
dc.identifier.doi10.1016/j.lwt.2016.10.009
dc.identifier.endpage684en_US
dc.identifier.issn0023-6438
dc.identifier.scopusqualityQ1
dc.identifier.startpage677en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2016.10.009
dc.identifier.urihttps://hdl.handle.net/20.500.12451/2324
dc.identifier.volume75en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectHerb Essential Oil
dc.subjectNanoemulsion
dc.subjectQuality
dc.subjectRainbow Trout
dc.titleEvaluation 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
dc.typeArticle

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