Contact
    Start Publications Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on ...
    ←  Publication Finder
    Attension

    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)

    Year: 2017

    Journal: J. Aquat. Food Prod. Technol., Volume 26, page 979–992

    Authors: Yazgan, Hatice; Ozogul, Yesim; Durmus, Mustafa; Balikci, Esra; Gokdogan, Saadet; Ucar, Yilmaz; Aksun, Elif Tugce

    Keywords: Nanoemulsion; quality; protein denaturation; sea bass; sea bream

    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.
    View publication