| Title |
The investigation of the shelf life at 2 ± 1 °C of Luciobarbus esocinus fillets packaged with films prepared with the addition of different essential oils and chitosan
|
|---|---|
| Published in |
Journal of Food Science and Technology, June 2018
|
| DOI | 10.1007/s13197-018-3191-1 |
| Pubmed ID | |
| Authors |
Nermin Karaton Kuzgun, Ayşe Gürel İnanlı |
| Abstract |
In this study, the chemical, microbiological and sensory changes during storage at 2 ± 1 °C of Luciobarbus esocinus fillets coated with edible films prepared with chitosan incorporation of thyme, clove, rosemary essential oils were examined. To create the experimental samples, a total of six groups of L. esocinus fillets coated with different edible films (normal, vacuum-packed, chitosan, chitosan with added thyme oil, chitosan with added clove oil, and chitosan with added rosemary) were used. The food composition of the fillets and experimental samples were determined after they had been coated with edible films. The results of analysis showed that, the preservation period of fresh fillets ended on day 12th, that of vacuum-packed fillets on day 15th, that of fillets coated with chitosan incorporation of rosemary on day 27th, that of fillets coated with chitosan incorporation of thyme and chitosan incorporation of cloves on day 30th. In comparison with the control group, fish spoilage was significantly delayed in samples coated with chitosan incorporation of thyme and chitosan incorporation of cloves (p < 0.05). The lowest bacterial growth, values of PV, TBA and TVB-N were obtained in fish samples coated with thyme + chitosan and cloves + chitosan. In terms of the general acceptability of the fish, as determined by qualified panelists, it was determined that the highest score was given to the experimental group to which essential oil of clove had been applied. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 22 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 22 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 5 | 23% |
| Student > Bachelor | 2 | 9% |
| Student > Doctoral Student | 1 | 5% |
| Student > Postgraduate | 1 | 5% |
| Unknown | 13 | 59% |
| Readers by discipline | Count | As % |
|---|---|---|
| Chemistry | 2 | 9% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 5% |
| Chemical Engineering | 1 | 5% |
| Agricultural and Biological Sciences | 1 | 5% |
| Biochemistry, Genetics and Molecular Biology | 1 | 5% |
| Other | 0 | 0% |
| Unknown | 16 | 73% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 26 July 2018.
All research outputs
#20,527,576
of 23,096,849 outputs
Outputs from Journal of Food Science and Technology
#1,111
of 1,455 outputs
Outputs of similar age
#289,746
of 330,312 outputs
Outputs of similar age from Journal of Food Science and Technology
#24
of 48 outputs
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