Zafer Ceylan

A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties: Coating with electrospun nanofiber…

Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless. Thermal, molecular, zeta potential (ZP), and surface properties of the groups were investigated, revealing that CN indicated molecular interactions with thymol in nanofibers, reduce in physical properties of these structures, thermal decomposition (an alteration in mass of CN and TLCN at temperatures below 190 °C, corresponding to 20.53% and 19.97%, respectively) and also dispersion stabilities (ζ potential) of CN and TLCN were determined 33.68 ± 3.35 and 21.85 ± 1.96 mV, respectively. TVBN and TMA stability analyses demonstrated that CN and TLCN were both effective in delaying chemical deterioration of fish fillets, furthermore TLCN was more effective against chemical deterioration. TBA analyses results of fish fillets indicated that CN and TLCN delayed rancidity in fish meat as compared to control group samples. The presented study results suggested that coating of the sea bream fillets with CN and TLCN would be a promising approach to delay the chemical deterioration of fish fillets.

SOUS VİDE TEKNOLOJİSİ İLE MUAMELE EDİLEN BALIKLARIN KALİTE PARAMETRELERİNİN İNCELENMESİ

Sous vide teknolojisi su urunlerindeki doymamis yag asitleri ve vitaminlerin gidada alikonmasina imkan veren bir yontemdir. Su urunlerinde bozulmaya sebep olan patojen bakteri miktari onemli saglik ve finansal etkilere sebep olabilmektedir. Patojen bakterilerin oldurulmesi ya da buyume oranlarinin degistirilmesi icin gidanin nasil pisirilmesi gerektiginin bilinmesi onemlidir. Bu sebeple gidalar dusuk sicakliklarda pastorize edilerek guvenli hale getirilebilmektedir. Vakum paketlerde stabil isida pisirme su urunlerinin raf omrunu uzatarak tat ve besin degerini koruyabilmektedir. Sous vide teknolojisi ile pisirilmis baliklarin raf omurleri firinda pisirme, buharda pisirme gibi geleneksel yontemlerle pisirilmis baliklarin raf omrune gore daha uzundur. Ote yandan farkli muhafaza yontemleri, bitki ya da baharatlarla islem sonrasi kontaminasyon riski olmaksizin kombine edilebilmektedir. Sous vide teknigi ile pisirilmis balik, diger geleneksel pisirme yontemleriyle pisirilen baliga gore daha iyi mikrobiyolojik (toplam mezofilik bakteri sayisinin kontrolu gibi), kimyasal (toplam volatil baz nitrojen degerinin kontrolu gibi), fizikokimyasal (renk, tekstur, su aktivitesi, pH kontrolu gibi) ve duyusal kaliteye sahip olabilmektedir.