Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet

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dc.authoridKarakas, Canan yagmur/0000-0002-9653-5557
dc.authoridmeral, raciye/0000-0001-9893-7325
dc.contributor.authorMeral, Raciye
dc.contributor.authorAlav, Aslihan
dc.contributor.authorKarakas, CananYagmur
dc.contributor.authorDertli, Enes
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorCeylan, Zafer
dc.date.accessioned2024-10-04T18:49:34Z
dc.date.available2024-10-04T18:49:34Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractNisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g(-1), that of the sample coated with NCL nanomats was found to be 3.28 log CFU g(-1). TMAB load of control samples reached above 6 log CFU g(-1) on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3-4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets.en_US
dc.description.sponsorshipScientific Research Project Chairmanship of YYU [FYL-2018-7570]en_US
dc.description.sponsorshipThe authors would like to thank the Scientific Research Project Chairmanship of YYU (FYL-2018-7570) for its financial support.en_US
dc.identifier.doi10.1016/j.lwt.2019.108292
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85067607783en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.108292
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3215
dc.identifier.volume113en_US
dc.identifier.wosWOS:000479021400015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBacteriocinen_US
dc.subjectCurcuminen_US
dc.subjectElectrospinningen_US
dc.subjectNisinen_US
dc.subjectNanomatsen_US
dc.titleEffect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout filleten_US
dc.typeArticleen_US

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