Scopus
YÖKSİS DOI Eşleşti
SJR Q2
A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking
Journal of Food Processing and Preservation · Haziran 2022
YÖKSİS Kayıtları
A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2022 SCI-Expanded
Doç. Dr. KÜBRA ÜNAL →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
Prof. Dr. AYDIN AKIN →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiHaziran 2022
Cilt / Sayfa46
Scopus ID2-s2.0-85127540212
Özet
Salmon meat samples were treated with nanofibers fabricated from only black seed oil or black seed oil combined with curcumin (NFBO and NFBOC, respectively) and cooked using a sous vide (SV) technique at 70°C for 20 min. Nanofiber diameters ranged from 387.1 to 720 nm. At Day 43, flavor scores of NFBO- and NFBOC-treated samples were 5.50 and 6.0, respectively, whereas NFBOC odor scores were evaluated as neutral (5.25). Conversely, SV had a significantly lower odor score (3.0). The b* values of SV, NFBO, and NFBOC reached 17.69, 16.76, and 15.72, respectively. The combination of nanofibers and SV significantly limited the pathogenic growth of some bacteria. At Day 43, while TMAB and TPB counts of SV samples had reached 5.50 and 4.78 log CFU/g, respectively, the maximum TMAB and TPB counts in samples treated with nanofibers were 2.71 and 2.15 log CFU/g. Moreover, lipid oxidation was retarded through nanofiber application. Practical applications: Novel trends and technologies in food science and the ready-to-eat sector are garnering a great deal of attention. In the present study, nanofibers fabricated using only black seed oil and black seed oil combined with curcumin (NFBO and NFBOC, respectively) were obtained. Results support the feasibility of combining nanofibers with sous vide cooking of salmon meat. This novel application can help guide future studies concerning gastronomy for ready-to-eat food manufacturers.
Yazarlar (6)
1
Zafer Ceylan
ORCID: 0000-0002-6527-4382
2
Kubra Unal
ORCID: 0000-0001-9005-6160
3
Nazan Kutlu
4
Raciye Meral
5
Beytullah Ahmet Balcı
ORCID: 0000-0002-6762-3259
6
Esra Doğu Baykut
ORCID: 0000-0002-9441-927X
Kurumlar
Akdeniz Üniversitesi
Antalya Turkey
Istanbul Medeniyet University
Istanbul Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Van Yüzüncü Yıl Üniversitesi
Van Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
11
Atıf
6
Yazar