The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C

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dc.authoridCorapci, Bengunur/0000-0002-1005-5406
dc.contributor.authorCorapci, Bengunur
dc.date.accessioned2025-03-23T19:34:57Z
dc.date.available2025-03-23T19:34:57Z
dc.date.issued2022
dc.departmentSinop Üniversitesi
dc.description.abstractEssential or non-essential-oil-loaded nanoemulsions can be used as an alternative to preserve seafood products. In this study, the effect of rosehip seed oil (RSO) nanoemulsions on some quality characteristics (total volatile basic nitrogen (TVB-N), pH, water activity (a(w)), color) and microbiological quality (total mesophilic aerobic bacteria (TMAB), total psychrophilic bacteria (TPB), total yeast and mold (TYM), Pseudomonas spp. Lactic acid bacteria (LAB), total coliform bacteria (TCB), and Staphylococcus aureus) of sea bass fillets were investigated. Fillets were stored at 4 +/- 1 degrees C for 9 days (11 days for microbiological analysis). Average droplet size of RSO nanoemulsions (RSO25: 25% oil, 75% Tween 80, and RSO50: 50% oil, 50% Tween 80) was 52.36 nm and 92.20 nm, respectively. The lowest TVB-N value was detected in the RSO50 nanoemulsion treatment group with 40.41 mg/100 g, while the highest value was obtained from the control group (49.68 mg/100 g) at the end of the storage. As a result, the microbiological shelf life of the sea bass fillets treated with RSO nanoemulsion was prolonged by 2 days in terms of TMAB values. TPB values of the sea bass fillets in the RSO50 group remained within the limit values for 11 days.
dc.identifier.doi10.1080/10498850.2022.2094207
dc.identifier.endpage685
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue7
dc.identifier.scopus2-s2.0-85133447907
dc.identifier.scopusqualityQ2
dc.identifier.startpage672
dc.identifier.urihttps://doi.org/10.1080/10498850.2022.2094207
dc.identifier.urihttps://hdl.handle.net/11486/5773
dc.identifier.volume31
dc.identifier.wosWOS:000821033900001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCorapci, Bengunur
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectRosehip seed oil
dc.subjectDicentrarchus labrax
dc.subjectfish fillets
dc.subjectnanoemulsion
dc.subjectquality
dc.subjectsafety
dc.titleThe Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C
dc.typeArticle

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