Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 +/- 2 degrees C)

Yazgan H., Özoğul Y., Durmuş M., Balıkçı E., Gokdogan S., Uçar Y., ...More

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.26, no.8, pp.979-992, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26 Issue: 8
  • Publication Date: 2017
  • Doi Number: 10.1080/10498850.2017.1366610
  • Journal Name: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.979-992
  • Keywords: Nanoemulsion, quality, protein denaturation, sea bass, sea bream, COD GADUS-MORHUA, DICENTRARCHUS-LABRAX, SPARUS-AURATA, SHELF-LIFE, FATTY-ACID, SENSORY CHANGES, NANO-EMULSIONS, DROPLET SIZE, WILD, FILLETS
  • Yozgat Bozok University Affiliated: Yes

Abstract

The influence of oil-in-water nanoemulsion on the sensory, chemical, and microbiological qualities of sea bream and sea bass fillets stored at 2 +/- 2 degrees C was investigated. The results showed that the use of nanoemulsion extended the shelf life of fish one or two days when compared with the control. Treatment with nanoemulsion significantly (p < 0.05) decreased the values of chemical parameters throughout the storage period. Bacterial growth was inhibited by the use of nanoemulsion. Nanoemulsion had an inhibitory effect on protein denaturation during refrigerated storage and microwave cooking. Based on the results, it can be concluded that sunflower oil-based nanoemulsion extended the shelf life and improved the quality of both sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) fillets during storage.