Scopus
YÖKSİS Eşleşti
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
Food Research International · Ağustos 2023
YÖKSİS Kayıtları
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
Food Research International · 2023 SCI-Expanded
DOÇENT KÜBRA ÜNAL →
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
Food Research International · 2023 SCI-Expanded
DOÇENT ALİ SAMET BABAOĞLU →
A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil
Food Research International · 2023 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ NAZİK MEZİYET DİLEK →
Makale Bilgileri
DergiFood Research International
Yayın TarihiAğustos 2023
Cilt / Sayfa170
Scopus ID2-s2.0-85160021633
Özet
Sesame oil nanofibers (diameter min: 286 max: 656nm), starting thermal degradation at 60 °C, were successfully obtained using the electrospinning technique in Türkiye. The distance, high voltage, and flow rate in electrospinning parameters were defined as 10 cm, 25 kV, and 0.065 mL/min. Mesophilic, psychrophilic bacteria, and yeast & molds counts of control group samples were higher (up to 1.21 log CFU/g) than those of salmon and chicken meat samples treated with sesame oil nanofibers. Thiobarbituric acid (TBA) value in control salmon meat samples stored for 8 days was defined between 0.56 and 1.48 MDA/kg (increase: 146%). However, the rise in TBA for salmon samples treated with sesame oil nanofibers was 21%. Also, nanofiber application for chicken samples limited the rapid oxidation up to 51.51% compared to control samples on the 8th day (p < 0.05). b* value (decline: 15.23 %) associated with rapid oxidation of the control group in salmon samples was more rapidly decreased than that of fish samples treated with sesame-nanofibers (b*: 12.01%) (p < 0.05). Chicken fillets b* values were more stable compared to control chicken meat samples for 8 days. Sesame oil-nanofiber application did not adversely affect the L* value color stability of all meat samples.
Yazarlar (7)
1
Zafer Ceylan
ORCID: 0000-0002-6527-4382
2
Cansu Atıcı
3
Kubra Unal
ORCID: 0000-0001-9005-6160
4
Raciye Meral
5
Nazan Kutlu
6
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
7
Nazik Meziyet Dilek
Anahtar Kelimeler
Meat quality
Microbiological quality
Nanomaterial
Oxidation
Thermal degradation
Kurumlar
Bartin Üniversitesi
Bartin Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Van Yüzüncü Yıl Üniversitesi
Van Turkey
Metrikler
10
Atıf
7
Yazar
5
Anahtar Kelime