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°C)

Uçar

et al. 2017

J Food Process Preserv

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The effects of oil‐in‐water nanoemulsions using different commercial oils on the fatty acid composition of vacuum packed sea bass (Dicentrarchus labrax) fillets stored at 2 ± 2 °C were investigated. The highest SFA content was obtained from the control (21.89%) and among treated groups sunflower (20.13%) followed by olive group (19.90%) because of oxidation at the end of storage period. The total amount of MUFA were in the range of 36–41.52% during storage period. PUFA ranged from 19.31 to 30.11% in which EPA is present from 2.07 to 4.54% and DHA ranges from 2.58 to 7.07%. Hazelnut gave the highest PUFA content (24.35%), followed by canola (24.21%) and soybean (24.15%) at the end of storage since nanoemulsion and vacuum packing prevented the lipid oxidation. Application of nanoemulsion in combination with vacuum packing maintained the PUFA content of fish, especially hazelnut, canola, and soybean groups and can be used as a preservative for fish. Practical applications Lipid oxidation is undesirable in most foods because it causes to the development of undesirable off‐flavors known as rancidity. This study indicated that both application of nanoemulsion and vacuum packing maintained the PUFA content of fish. Lipid oxidation process in fish meat may be retarded by the use of nanoemulsions which have potential as a preservative for fish oil.

Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 93%

The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets

Özoğul

Uçar

et al. 2017

J Food Process Preserv

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“…The average crude protein content ranged from 17.9% to 21.5% for sea bass (Alasalvar, Taylor, Zubcov, Shahidi, & Alexis, 2002;Ballestrazzi & Lanari, 1996;Kyrana & Lougovois, 2002). Similar crude protein level for cultured European sea bass was also reported by Yazgan (2013). They found the following proximate composition of sea bass: 73.85% moisture, 19.36% protein, 5.14% fat, and 1.36% ash.…”

Section: Proximate Analysis and Physical Properties Of Nanoemulsionssupporting

confidence: 79%

“…(Joe, Chauhan, Bradeeba, Shagol, & Sivakumaar, 2012). Yazgan (2013) described the droplet size of nanoemulsion based on sunflower seed oil as 381.99 nm. Ozogul et al (2017) reported that the droplet sizes of nanoemulsions of thyme, rosemary, laurel, and sage volatile oils were 112.82, 63.02, 66.02, and 59.48 nm, respectively.…”

Section: Proximate Analysis and Physical Properties Of Nanoemulsionsmentioning

confidence: 99%

The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C

Özoğul

Küley

et al. 2019

J Food Process Preserv

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The quality of vacuum packed sea bass fillets treated with nanoemulsions based on commercial oils (hazelnut oil, corn oil, canola oil, soybean oil, olive oil, and sunflower oil) at 2 ± 2°C was evaluated by sensory, chemical (thiobarbituric acid reactive substances, peroxide value, total volatile basic nitrogen, and free fatty acids), and microbiological (total psychrophilic bacteria, total Enterobacteriaceae counts, total mesophilic aerobic bacteria, and total lactic acid bacteria) methods. The chemical parameters of fillets treated with the nanoemulsions presented lower values than those of the control group. Microbiological assessment correlated with sensory analyses. The use of nanoemulsions extended shelf life of fish, 4 days for canola, corn, soybean, and hazelnut oils and 2 days for olive and sunflower treatment groups. The quality of chemical, sensory, and microbiological parameters of sea bass fillets was increased with the application of oil nanoemulsions as well as their shelf life. Practical applications Nanomulsions have been paid attention since they are known as ideal carrier for the delivery of lipophilic substances because of small particle size, the ease of preparation, high bioavailability, and long‐term stability. They are also proven to be self‐preserving antimicrobials due to the bound water in their structure and restricted available water to microorganisms. Nanoemulsion has been shown to extend the shelf life of different species of fish by lowering the value of biochemical parameters and also inhibiting microbial growth.

“…Postmortem pH value of fish can change from 6.0 to 7.1, depending on several factors such as season, species, feed composition, and quantity (Olsson, Seppola, & Olsen, ; Yazgan et al, ). In the present study, at the beginning of the storage period, the relatively low postmortem pH level (6.41) shows the freshness of the fish species (Table ).…”

Section: Resultsmentioning

confidence: 99%

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

Yazgan

Burgut

et al. 2020

Journal of Food Safety

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The impacts of water and ethanolic extracts of propolis at a dose of 0.4 or 0.8% on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans DSM 17886 during storage at 3 ± 1°C for 15 days were investigated. All fish groups were inoculated with M. psychrotolerans (108 cfu/ml) at a rate of 1%. Sensory, colorimetric, chemical analysis (total volatile basic nitrogen, thiobarbituric acid, peroxide values, and free fatty acids), pH value, and microbiological analysis (viable mesophilic and psychrophilic bacteria, coliform, and lactic acid bacteria count) were carried out. An enhance in L* values was found in the group treated with 0.8% ethanolic extracts of propolis on the seventh day of the storage. Application of propolis extract on fish fillets significantly inhibited bacterial growth during storage and extended shelf life of sardine for 4 and 6 days by the use of water extract and for 8 days by the use of ethanolic extract at doses of 0.4 and 0.8%, respectively. The result of the study revealed that application of propolis extracts, mainly ethanolic propolis extracts on sardine fillets resulted in lower lipid oxidation and bacterial growth, therefore, could be natural food additive for preservation of fish fillets.