Determination of textural deterioration in fish meat processed with electrospun nanofibers

Abstract

Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 ± 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as 24 and 15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r = −.026 and r = .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4 C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.

Protective effect of chitosan‐loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as coating on lipid and protein oxidation in chill stored turkey breast fillets

“…Nanoapplications are named as one of the novel methods, which provide high immobilization efficiency for essential oils (Ceylan, Meral, Alav, et al, 2020). The nanoemulsion as a constant delivery system has unique physicochemical and practical characteristics including high bioavailability and physical stability as well as optical transparency (Noudoost et al, 2015).…”

Untitled

“…As known, TMAB growth in food samples plays a key role to define the quality (Ceylan, et al, 2020b). In this respect, besides the definition of textural quality by using three different texture probes of the imported squid, the relationship between textural deterioration and microbial spoilage is gaining today much more important in food science (Ceylan, et al, 2020a). In this study, the initial TMAB load of the imported squid samples was found as 4.39 log CFU/g.…”

“…In this respect, the changes in hardness (N), cohesiveness, springiness (mm), and adhesion (mJ) properties of the samples were revealed during the experimental period. In order to reveal the textural changes in the squid samples, a method by Ceylan et al (2020a) was modified and used in the present study. The analysis was repeated for the samples in 10 mm depth three times at room temperature.…”

“…In addition, more sensitive results are obtained from subjective measurements based on human senses. Despite these advantages, there are very few studies using texture analysis as an indicator of fish freshness quality (Ceylan and Meral, 2018;Ceylan, et al, 2020a). This case is acceptable for the squid samples as well.…”

Effect of coating with chitosan enriched with different borates on the shelf life of fish fillet

“…Based on this need, various packaging techniques have been developed in order to minimize quality losses and extend shelf life in food products. Among these techniques, especially in recent years, nanoencapsulation of a bioactive substance into a nano‐carrier, conversion of more than one active substance into polymers and nano‐probiotic applications have been studied in order to delay rapid microbiological deterioration in fish stored in the cold 1,2 . Because of the functional specifications, chitin and chitosan (Ch) are usable as raw materials for packaging polymers 3,4 .…”