The function of nanoemulsion on preservation of rainbow trout fillet
This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the con...
Gespeichert in:
| Veröffentlicht in: | Journal of food science and technology 2020-03, Vol.57 (3), p.895-904 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 904 |
|---|---|
| container_issue | 3 |
| container_start_page | 895 |
| container_title | Journal of food science and technology |
| container_volume | 57 |
| creator | Durmuş, Mustafa Ozogul, Yesim Köşker, Ali Rıza Ucar, Yilmaz Boğa, Esmeray Küley Ceylan, Zafer Ozogul, Fatih |
| description | This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets. |
| doi_str_mv | 10.1007/s13197-019-04122-9 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7026332</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2370493301</sourcerecordid><originalsourceid>FETCH-LOGICAL-c507t-8cbfc92a6a2aaf06d657e26a607d272efe884b85dcaa488ce385d955394dfc213</originalsourceid><addsrcrecordid>eNqFkbtOHTEQhq0oESDgBSiildKk2TAe35tIEbkhIdGQ2vLx2rBoj31i74Ly9jEcIAlFcOOx55vfM_4JOaLwgQKo40oZNaoHanrgFLE3r8geGCV6zQFftxjaJaVC7JLDWq-hLYZKI-yQXYYUGaewRz5fXIUuLsnPY05djl1yKYf1MtX7c-o2JdRQbtxjvrgxrfJtN5e8zF0cpynMB-RNdFMNhw_7Pvnx9cvFyff-7Pzb6cmns94LUHOv_Sp6g046dC6CHKRQAaWToAZUGGLQmq-0GLxzXGsfWIuNEMzwIXqkbJ983OpultU6DD6kubjJbsq4duWXzW60_2bSeGUv841VgJIxbALvHwRK_rmEOtv1WH2YJpdCXqpFzgzTQKV8GWUKuGEM7tp69wy9zktJ7ScaJSQH1QZpFG4pX3KtJcSnvinYO0vt1lLbLLX3llrTit7-PfFTyaOBDWBboLZUugzlz9v_kf0Nu56sSw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2356407385</pqid></control><display><type>article</type><title>The function of nanoemulsion on preservation of rainbow trout fillet</title><source>Springer Nature - Complete Springer Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><creator>Durmuş, Mustafa ; Ozogul, Yesim ; Köşker, Ali Rıza ; Ucar, Yilmaz ; Boğa, Esmeray Küley ; Ceylan, Zafer ; Ozogul, Fatih</creator><creatorcontrib>Durmuş, Mustafa ; Ozogul, Yesim ; Köşker, Ali Rıza ; Ucar, Yilmaz ; Boğa, Esmeray Küley ; Ceylan, Zafer ; Ozogul, Fatih</creatorcontrib><description>This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-04122-9</identifier><identifier>PMID: 32123410</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>bacterial growth ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Emulsions ; Fillets ; Fish ; fish fillets ; Fish oils ; Food Science ; microbiological quality ; Nanoemulsions ; Nutrition ; Oils & fats ; Olive oil ; Oncorhynchus mykiss ; Organic chemistry ; Organoleptic properties ; Original ; Original Article ; polysorbates ; Preservation ; Sensory properties ; Shelf life ; Smell ; total volatile basic nitrogen ; Trout</subject><ispartof>Journal of food science and technology, 2020-03, Vol.57 (3), p.895-904</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Association of Food Scientists & Technologists (India) 2019.</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c507t-8cbfc92a6a2aaf06d657e26a607d272efe884b85dcaa488ce385d955394dfc213</citedby><cites>FETCH-LOGICAL-c507t-8cbfc92a6a2aaf06d657e26a607d272efe884b85dcaa488ce385d955394dfc213</cites><orcidid>0000-0002-2836-5154</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7026332/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7026332/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32123410$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Durmuş, Mustafa</creatorcontrib><creatorcontrib>Ozogul, Yesim</creatorcontrib><creatorcontrib>Köşker, Ali Rıza</creatorcontrib><creatorcontrib>Ucar, Yilmaz</creatorcontrib><creatorcontrib>Boğa, Esmeray Küley</creatorcontrib><creatorcontrib>Ceylan, Zafer</creatorcontrib><creatorcontrib>Ozogul, Fatih</creatorcontrib><title>The function of nanoemulsion on preservation of rainbow trout fillet</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets.</description><subject>bacterial growth</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Emulsions</subject><subject>Fillets</subject><subject>Fish</subject><subject>fish fillets</subject><subject>Fish oils</subject><subject>Food Science</subject><subject>microbiological quality</subject><subject>Nanoemulsions</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Olive oil</subject><subject>Oncorhynchus mykiss</subject><subject>Organic chemistry</subject><subject>Organoleptic properties</subject><subject>Original</subject><subject>Original Article</subject><subject>polysorbates</subject><subject>Preservation</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Smell</subject><subject>total volatile basic nitrogen</subject><subject>Trout</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNqFkbtOHTEQhq0oESDgBSiildKk2TAe35tIEbkhIdGQ2vLx2rBoj31i74Ly9jEcIAlFcOOx55vfM_4JOaLwgQKo40oZNaoHanrgFLE3r8geGCV6zQFftxjaJaVC7JLDWq-hLYZKI-yQXYYUGaewRz5fXIUuLsnPY05djl1yKYf1MtX7c-o2JdRQbtxjvrgxrfJtN5e8zF0cpynMB-RNdFMNhw_7Pvnx9cvFyff-7Pzb6cmns94LUHOv_Sp6g046dC6CHKRQAaWToAZUGGLQmq-0GLxzXGsfWIuNEMzwIXqkbJ983OpultU6DD6kubjJbsq4duWXzW60_2bSeGUv841VgJIxbALvHwRK_rmEOtv1WH2YJpdCXqpFzgzTQKV8GWUKuGEM7tp69wy9zktJ7ScaJSQH1QZpFG4pX3KtJcSnvinYO0vt1lLbLLX3llrTit7-PfFTyaOBDWBboLZUugzlz9v_kf0Nu56sSw</recordid><startdate>20200301</startdate><enddate>20200301</enddate><creator>Durmuş, Mustafa</creator><creator>Ozogul, Yesim</creator><creator>Köşker, Ali Rıza</creator><creator>Ucar, Yilmaz</creator><creator>Boğa, Esmeray Küley</creator><creator>Ceylan, Zafer</creator><creator>Ozogul, Fatih</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PHGZM</scope><scope>PHGZT</scope><scope>PKEHL</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQGLB</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-2836-5154</orcidid></search><sort><creationdate>20200301</creationdate><title>The function of nanoemulsion on preservation of rainbow trout fillet</title><author>Durmuş, Mustafa ; Ozogul, Yesim ; Köşker, Ali Rıza ; Ucar, Yilmaz ; Boğa, Esmeray Küley ; Ceylan, Zafer ; Ozogul, Fatih</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c507t-8cbfc92a6a2aaf06d657e26a607d272efe884b85dcaa488ce385d955394dfc213</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>bacterial growth</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Emulsions</topic><topic>Fillets</topic><topic>Fish</topic><topic>fish fillets</topic><topic>Fish oils</topic><topic>Food Science</topic><topic>microbiological quality</topic><topic>Nanoemulsions</topic><topic>Nutrition</topic><topic>Oils & fats</topic><topic>Olive oil</topic><topic>Oncorhynchus mykiss</topic><topic>Organic chemistry</topic><topic>Organoleptic properties</topic><topic>Original</topic><topic>Original Article</topic><topic>polysorbates</topic><topic>Preservation</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Smell</topic><topic>total volatile basic nitrogen</topic><topic>Trout</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Durmuş, Mustafa</creatorcontrib><creatorcontrib>Ozogul, Yesim</creatorcontrib><creatorcontrib>Köşker, Ali Rıza</creatorcontrib><creatorcontrib>Ucar, Yilmaz</creatorcontrib><creatorcontrib>Boğa, Esmeray Küley</creatorcontrib><creatorcontrib>Ceylan, Zafer</creatorcontrib><creatorcontrib>Ozogul, Fatih</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection (ProQuest)</collection><collection>Natural Science Collection (ProQuest)</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest Central (New)</collection><collection>ProQuest One Academic (New)</collection><collection>ProQuest One Academic Middle East (New)</collection><collection>One Business (ProQuest)</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Applied & Life Sciences</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Durmuş, Mustafa</au><au>Ozogul, Yesim</au><au>Köşker, Ali Rıza</au><au>Ucar, Yilmaz</au><au>Boğa, Esmeray Küley</au><au>Ceylan, Zafer</au><au>Ozogul, Fatih</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The function of nanoemulsion on preservation of rainbow trout fillet</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2020-03-01</date><risdate>2020</risdate><volume>57</volume><issue>3</issue><spage>895</spage><epage>904</epage><pages>895-904</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>32123410</pmid><doi>10.1007/s13197-019-04122-9</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-2836-5154</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2020-03, Vol.57 (3), p.895-904 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7026332 |
| source | Springer Nature - Complete Springer Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | bacterial growth Chemistry Chemistry and Materials Science Chemistry/Food Science Emulsions Fillets Fish fish fillets Fish oils Food Science microbiological quality Nanoemulsions Nutrition Oils & fats Olive oil Oncorhynchus mykiss Organic chemistry Organoleptic properties Original Original Article polysorbates Preservation Sensory properties Shelf life Smell total volatile basic nitrogen Trout |
| title | The function of nanoemulsion on preservation of rainbow trout fillet |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-19T00%3A47%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20function%20of%20nanoemulsion%20on%20preservation%20of%20rainbow%20trout%20fillet&rft.jtitle=Journal%20of%20food%20science%20and%20technology&rft.au=Durmu%C5%9F,%20Mustafa&rft.date=2020-03-01&rft.volume=57&rft.issue=3&rft.spage=895&rft.epage=904&rft.pages=895-904&rft.issn=0022-1155&rft.eissn=0975-8402&rft_id=info:doi/10.1007/s13197-019-04122-9&rft_dat=%3Cproquest_pubme%3E2370493301%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2356407385&rft_id=info:pmid/32123410&rfr_iscdi=true |