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

Abstract

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.

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

“…In addition, the TVB-N content was reported to be related to the initial microbial activity in fish meat (Connell, 1995). The increase in TVB-N values in sea bass by the time of storage was also reported in previous studies (Ceylan, 2014;Durmus et al, 2019). Unlike the results of these studies, TVB-N values showed fluctuations in the early stages of storage and then increased regularly after 8 days of storage and significant differences (p < 0.05) were observed between the control and treated groups throughout the storage period.…”

“…This may be due to the inhibitory effect of nisin on microbial growth. Similar findings were observed for farmed sea bass (Durmus et al, 2019). Ceylan (2014) reported that the pH values of sea bass fillets stored in the cold increased at the end of storage.…”

“…When fish was unacceptable by panelists, total psychrophilic counts were above 7.52 log cfu/g for the control (day 12) and about 6.90 log cfu/g for all nisin-treated groups (day 14). Durmus et al, (2019) reported that total psychrotrophic bacteria for the control group of vacuum-packed seabass fillets exceeded the limit value with 7.09 log cfu/g on the 16th day of storage. Psychrotrophic bacteria count was reported to be above 7.2 log cfu/g at the time of sea bass rejection (Ozogul et al, 2016).…”

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

“…In this research, the mean particle diameter and PDI of CONE were 243 and 0.293 nm, respectively. In previous studies, the mean particle size of CONE was 299 nm (Özogul et al, 2016) and 391.5 nm (Durmus et al, 2019). reported the particle size of various vegetable oil-based nanoemulsions in the range of 72.5 to 875.2 nm.…”

“…Shirazi thyme essential oil is the best treatment to slow down the formation of TBARS in rainbow trout fillets during storage. Results of previous studies also demonstrated that fish fillets treated with vegetable oil or essential oil nanoemulsions had lower TBARS content than the controls (Durmus et al, 2019;Hosseini et al, 2020;Özogul et al, 2016;Ozogul et al, 2017;Yazgan et al, 2017). Pavelková et al (2016) showed that treatment of chicken thigh with S. hortensis essential oil had positive effect on the reduction of oxidative processes in samples during refrigerated storage.…”