Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 degrees C


Ceylan Z. , Meral R., Köse Y. E. , Cavidoğlu İ.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.57, no.5, pp.1798-1806, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 57 Issue: 5
  • Publication Date: 2020
  • Doi Number: 10.1007/s13197-019-04213-7
  • Title of Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Page Numbers: pp.1798-1806
  • Keywords: Nanotechnology, Nanoemulsion, Wheat germ oil, Fish fillets, Oil stability, TROUT ONCORHYNCHUS-MYKISS, FATTY-ACID-COMPOSITION, OXIDATIVE STABILITY, QUALITY, STORAGE

Abstract

Production of wheat germ oil nanoemulsions (WGO), having 114.7 nm average zeta size, 0.144 PD index, 14.76 mV zeta potential value, were successfully carried out. TBARS, FFA, PV, CD, and CT tests, lipid nutritional quality indexes (AI, HH, PI, TI, EPA/DHA, PUFA/SFA, and n3/n6), color measurements, and the changes in sensory quality were studied in cooked mackerel fillets stored at 4 degrees C for 11 days. WGO nanoemulsion has delayed the increase in TBARS, FFA, PV, CD, and CT values of cooked fish fillets by 36.1%, 20.5%, 32.2%, 37.7%, and 68.4%, respectively. The changes in lipid nutritional quality indexes, b* value and sensory quality of cooked fish fillets treated with WGO nanoemulsions were found to be more stable. The oil quality of the cooked fish fillets treated with WGO nanoemulsions was successfully protected because of WGO loaded nanoemulsions provided a larger contact area on the surface of the fish fillets.