Chemical and sensory changes in frozen (−18 °C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons

The function of nanoemulsion on preservation of rainbow trout fillet

This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow trout fillets were determined as 10 days for the control, 12 days for tween 80 group, 14 days for the 15% olive oil nanoemulsion group (O15) and 16 days for both 30% (O30) and 45% olive oil nanoemulsion groups (O45). It was determined that the use of olive oil suppressed the fish smell and improved the organoleptic quality of fish fillets, extending shelf life. Best sensory results were obtained from O30 and O45 treatment groups. The use of nanoemulsion had a positive effect on the biochemical parameters (TVB-N, PV, FFA, TBARs and pH), as well as inhibiting bacterial growth compared to the control group. Among nanoemulsion groups, the lowest bacteria content was found in O45 group. As a result, O30 and O45 treatment groups can be recommended for the preservation of fish fillets.

Efficiency of dietary sodium alginate coating incorporated with lycopene in preserving rainbow trout

The main aim of this study was to investigate the effect of alginate coating without or with lycopene at levels of 0.5, 1, 1.5, and 3% on the quality of rainbow trout stored under refrigerated conditions for 16 days. Samples coated with alginate with or without lycopene showed significantly lower free fatty acid (FFA) and total volatile basic nitrogen (TVB-N) values compared to uncoated (control) filets, particularly after day 4. Moreover, significant differences (p < 0.05) were observed between the coated samples containing lycopene and samples not containing lycopene on the last day. In relation with pH, none of the treatments resulted in significant differences. In regard to oxidation parameters, the effect of alginate-lycopene coatings was only seen on day 16 of storage. In general, although alginate-lycopene coating had no significant effect on the reduction of thiobarbituric acid and peroxide values, it succeeded in decreasing the TVB-N and FFA values.