Application of atomized hydrosols to rainbow trout fillets as an easy preservative
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, a storage box including an ultrasonic atomizer was obtained with a 3D printer, and atomized hydrosols of thyme and lavender were applied to the fish meat at regular intervals under refrigeration conditions (3±1?) for 6 days. The effects of application with atomized hydrosols on lipid oxidation (malondialdehyde levels), peroxide value (PV), total volatile basic nitrogen (TVB-N) level, microbiologic level, color changes, and texture parameters were investigated. The results of the study showed that aerosolizing hydrosol droplets on the meat protected the quality significantly as the storage period increased and that the ultrasonic atomizer could be used effectively in the preservation of food quality.
Açıklama
Anahtar Kelimeler
Nanobilim ve Nanoteknoloji, Yeşil, Sürdürülebilir Bilim ve Teknoloji, Gıda Bilimi ve Teknolojisi, 3D printer, Lipid oxidation, Fish meat, Atomized hydrosols
Kaynak
Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
12
Sayı
4
