Application of oil-in-water nanoemulsions based on grape and cinnamon essential oils for shelf-life extension of chilled flathead mullet fillets
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.102, sa.1, ss.105-112, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 102 Sayı: 1
- Basım Tarihi: 2022
- Doi Numarası: 10.1002/jsfa.11336
- Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
- Sayfa Sayıları: ss.105-112
- Anahtar Kelimeler: nanoemulsion, plant essential oils, quality, flathead mullet fillets, shelf-life, SUNFLOWER OIL, SEA-BASS, QUALITY, PRESERVATION, ROSEMARY, STABILITY, COATINGS, OREGANO, DESIGN, THYME
- Çukurova Üniversitesi Adresli: Evet
Özet
BACKGROUND The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf-life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 degrees C.