Application of atomized hydrosols to rainbow trout fillets as an easy preservative
| dc.contributor.author | Yavuzer, Emre | |
| dc.contributor.author | Yetişen, Mehmet | |
| dc.contributor.author | Uslu, Dilek Yaprak | |
| dc.date.accessioned | 2024-11-07T13:16:45Z | |
| dc.date.available | 2024-11-07T13:16:45Z | |
| dc.date.issued | 2023 | |
| dc.department | Niğde Ömer Halisdemir Üniversitesi | |
| dc.description.abstract | 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. | |
| dc.identifier.doi | 10.28948/ngumuh.1313983 | |
| dc.identifier.endpage | 1408 | |
| dc.identifier.issn | 2564-6605 | |
| dc.identifier.issue | 4 | |
| dc.identifier.startpage | 1403 | |
| dc.identifier.trdizinid | 1201927 | |
| dc.identifier.uri | https://doi.org/10.28948/ngumuh.1313983 | |
| dc.identifier.uri | https://search.trdizin.gov.tr/tr/yayin/detay/1201927 | |
| dc.identifier.uri | https://hdl.handle.net/11480/12551 | |
| dc.identifier.volume | 12 | |
| dc.indekslendigikaynak | TR-Dizin | |
| dc.language.iso | en | |
| dc.relation.ispartof | Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi | |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.snmz | KA_20241107 | |
| dc.subject | Nanobilim ve Nanoteknoloji | |
| dc.subject | Yeşil | |
| dc.subject | Sürdürülebilir Bilim ve Teknoloji | |
| dc.subject | Gıda Bilimi ve Teknolojisi | |
| dc.subject | 3D printer | |
| dc.subject | Lipid oxidation | |
| dc.subject | Fish meat | |
| dc.subject | Atomized hydrosols | |
| dc.title | Application of atomized hydrosols to rainbow trout fillets as an easy preservative | |
| dc.type | Article |
