Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at+4 ± 2 °C

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dc.contributor.authorCorapci, Bengunur
dc.contributor.authorKocatepe, Demet
dc.contributor.authorAltan, Can Okan
dc.contributor.authorCeylan, Zafer
dc.contributor.authorKostekli, Bayram
dc.contributor.authorTuran, Hulya
dc.date.accessioned2026-04-25T14:19:54Z
dc.date.available2026-04-25T14:19:54Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractThe changes in TVB-N (Total Volatile Base Nitrogen) content, sensory and microbiological properties of raw and steamed trout cubes treated with lemon oil nanoemulsion (LON) were examined for 30 days at 4 +/- 2 degrees C and the shelf life was determined. RT (raw trout), RTL (raw trout treated with LON), ST (steamed trout), and STL (steamed trout treated with LON) groups were assigned. Zeta size, polydispersity index and zeta potential values of fabricated nanoemulsion were determined as equal to 197.067 nm, 0.217, and - 3.56 mV, respectively. The numbers of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Total Yeast and Mold (TYM), Total Coliform Bacteria (TCB), and Total Anaerobic Bacteria (TAB) were significantly decreased in the steam cooking and LON treated groups.The increase in the TVB-N amount was limited in the samples treated with nanoemulsion, and STL samples showed better sensory quality. As a result, nanoemulsification and steam cooking application increased the sensory and microbiological quality of trout and extended its shelf life. [GRAPHICS]
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBIdot;TAK); Scientific Research Projects Coordination Unit of Sinop University under the Scientific Research and Development Support Program [SUF-1901-21-012]
dc.description.sponsorshipOpen access funding provided by the Scientific and Technological Research Council of Turkiye (TUB & Idot;TAK). This study was funded by the Scientific Research Projects Coordination Unit of Sinop University under the Scientific Research and Development Support Program. Project no: SUF-1901-21-012.
dc.identifier.doi10.1007/s13197-025-06352-6
dc.identifier.endpage1688
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue9
dc.identifier.orcid0000-0001-8815-3172
dc.identifier.orcid0000-0002-9234-1907
dc.identifier.orcid0000-0002-2944-1032
dc.identifier.orcid0000-0003-4279-6257
dc.identifier.pmid40741507
dc.identifier.scopus2-s2.0-105008236100
dc.identifier.scopusqualityQ1
dc.identifier.startpage1676
dc.identifier.urihttps://doi.org/10.1007/s13197-025-06352-6
dc.identifier.urihttps://hdl.handle.net/11486/8229
dc.identifier.volume62
dc.identifier.wosWOS:001509406400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260420
dc.subjectNanoemulsion
dc.subjectLemon oil
dc.subjectTrout
dc.subjectSteam cooking
dc.subjectVacuum package
dc.subjectMicrobiological spoilage
dc.subjectSensory evaluation
dc.titleEffects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at+4 ± 2 °C
dc.typeArticle

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