A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking

Ceylan Z., Unal K., Kutlu N., Meral R., BALCI B. A., DOĞU BAYKUT E.

Journal of Food Processing and Preservation, vol.46, no.6, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 6
  • Publication Date: 2022
  • Doi Number: 10.1111/jfpp.16538
  • Journal Name: Journal of Food Processing and Preservation
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Van Yüzüncü Yıl University Affiliated: Yes


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.