Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage
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- 作者：Yesim Ozogula ; yozogul@cu.edu.tr" class="auth_mail" title="E-mail the corresponding author ; İlknur Yuvkaa ; Yılmaz Ucara ; Mustafa Durmusa ; Ali Rıza Kö ; skera ; Mustafa Ö ; zb ; Fatih Ozogula
- 关键词：Nanoemulsion ; Rainbow trout ; Quality ; Herb essential oil
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：677-684
- 全文大小：478 K
文摘
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The oil-in-water nanoemulsions based on herb essential oils for the quality of rainbow trout was developed.
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Treatment with nanoemulsions reduced the values of chemical markers of deterioration.
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Nanoemulsion prolonged the shelf life and improved the quality of fish.
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Thyme and rosemary are recommended for nanoemulsion as a preservative for fish.