Research Article
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Year 2022, Volume 6, Issue 1, 60 - 68, 30.06.2022

Abstract

References

  • Ahmad, M., Benjakul, S., Sumpavapol, P., & Nirmal, N. P. 2012. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. International Journal of Food Microbiology, 155(3), 171-178.
  • Alsaggaf, M., Moussa, S. H., & Tayel, A. A. 2017. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. International Journal of Biological Macromolecules, 99, 499-505.
  • Bourtoom, T. 2008. Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
  • Ebadi, Z., Khodanazary, A., Hosseini, S. M., & Zanguee, N. 2019. The shelf life extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated with propolis extract. International Journal of Biological Macromolecules, 139, 94-102.
  • FDA. Enumeration of Escherichia coli and the coliform bacteria, bacterial analytical manual, 8th ed.; Washington, DC: AOAC International, 1998. Hosseini, S. F., Rezaei, M., Zandi, M., & Ghavi, F. F. 2016. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet. Journal of Aquatic Food Product Technology, 25(6), 835-842.
  • ICMSF. Microorganisms in foods. Their significance and methods of enumeration, 2nd ed.; London: Univ. Toronto Pres. 1982.
  • Keser, İ. & İzci, L. 2020. Gökkuşağı Alabalığı (Oncorhynchus mykiss)’ndan Elde Edilen Balık Köftelerinde Biberiye ve Defne Uçucu Yağlarının Mikrobiyolojik ve Duyusal Kaliteye Etkisi. Acta Aquatica Turcica, 16(1), 13-21.
  • Kılınççeker, O., Doğan, İ. S., & Küçüköner, E. 2009. Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology, 42, 868-873.
  • Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193-198.
  • Ozogul, Y., Uçar, Y. 2013. The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food and Bioprocess Technology, 6(6), 1550-1560.
  • Renur, N. M., Haryadi, Y., Darmawati, E., & Kapelle, E. B. D. 2016. Application of chitosan and chinese lemon extract (Citrus mitis) based edible coating on tuna fillet. International Journal of Food Sciences and Nutrition, 4(2), 29-33.
  • Rodriguez-Turienzo, L., Cobos, A., Moreno, V., Caride, A., Vieites, J. M., & Dia, O. 2011. Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry, 128, 187-194.
  • Shahbazi, Y., Shavisi, N. 2018. Chitosan coatings containing Mentha spicata essential oil and zinc oxide nanoparticle for shelf life extension of rainbow trout fillets. Journal of Aquatic Food Product Technology, 27(9), 986-997. Ucak, I. 2020. Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi. Food Health, 6(4), 238-247.
  • Ucak, I. 2020. Soğukta depolanan (4±1°C) alabalık burgerlerde nar kabuğu ekstraktının antioksidan ve antimikrobiyal etkilerinin belirlenmesi. Ege Journal of Fisheries and Aquatic Sciences, 37(4), 415-422.
  • Ucak, I. 2019. Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets. Progress in Nutrition, 21(1), 232-240.
  • Ucak, I., Abuibaid, A. K. M., Aldawoud, T. M. S., Galanakis, C. M., & Montesano, D. 2021. Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets. Journal of Food Processing and Preservation, 45(4), e15304.
  • Ucak, I., Özogul, Y., & Durmuş, M. 2011. The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46(6), 1157-1163.
  • Ucak, I., Yerlikaya, P., Khalily, R., & Abuibaid, A. K. M. 2019. Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets. Eurasian Journal of Food Science and Technology, 3(2), 40-48.

Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs

Year 2022, Volume 6, Issue 1, 60 - 68, 30.06.2022

Abstract

In this study, the effects of chitosan coating incorporated with peppermint oil essential oil emulsion on the microbiological quality of fish meatballs were determined. For this purpose, chitosan coating solutions were prepared with (PMO) and without (CF) 1% concentration of peppermint oil emulsion. Fish meatballs were coated with these solutions and stored at 4oC for 18 days. One group left as control (C) without chitosan coating. Total psychrophilic bacteria (TPB), total mesophilic bacteria (TMB) and lactic acid bacteria (LAB) were evaluated. According to the results of study, the TPB count of the C and CF groups were reported as 7.59 and 7.15 log CFU/g at the end of storage, while it was found as 6.14 log CFU/g in the PMO group. Total mesophilic bacteria count of fish meatballs coated with only CF was determined as 5.93 log CFU/g at the end of the storage and the lowest (5.18 log CFU/g) TMB count was observed in the fish meatballs treated with chitosan coating enriched with peppermint oil emulsion. The highest LAB counts were determined in control and CF groups throughout the storage period. At the end of the storage, PMO group showed the lowest LAB count as 4.54 log CFU/g. the results of the study revealed that the usage of peppermint essential oil emulsion in the chitosan coating is an effective way to inhibit microbial growth in the fish meatballs during the cold storage.

References

  • Ahmad, M., Benjakul, S., Sumpavapol, P., & Nirmal, N. P. 2012. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. International Journal of Food Microbiology, 155(3), 171-178.
  • Alsaggaf, M., Moussa, S. H., & Tayel, A. A. 2017. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. International Journal of Biological Macromolecules, 99, 499-505.
  • Bourtoom, T. 2008. Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
  • Ebadi, Z., Khodanazary, A., Hosseini, S. M., & Zanguee, N. 2019. The shelf life extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated with propolis extract. International Journal of Biological Macromolecules, 139, 94-102.
  • FDA. Enumeration of Escherichia coli and the coliform bacteria, bacterial analytical manual, 8th ed.; Washington, DC: AOAC International, 1998. Hosseini, S. F., Rezaei, M., Zandi, M., & Ghavi, F. F. 2016. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet. Journal of Aquatic Food Product Technology, 25(6), 835-842.
  • ICMSF. Microorganisms in foods. Their significance and methods of enumeration, 2nd ed.; London: Univ. Toronto Pres. 1982.
  • Keser, İ. & İzci, L. 2020. Gökkuşağı Alabalığı (Oncorhynchus mykiss)’ndan Elde Edilen Balık Köftelerinde Biberiye ve Defne Uçucu Yağlarının Mikrobiyolojik ve Duyusal Kaliteye Etkisi. Acta Aquatica Turcica, 16(1), 13-21.
  • Kılınççeker, O., Doğan, İ. S., & Küçüköner, E. 2009. Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology, 42, 868-873.
  • Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193-198.
  • Ozogul, Y., Uçar, Y. 2013. The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food and Bioprocess Technology, 6(6), 1550-1560.
  • Renur, N. M., Haryadi, Y., Darmawati, E., & Kapelle, E. B. D. 2016. Application of chitosan and chinese lemon extract (Citrus mitis) based edible coating on tuna fillet. International Journal of Food Sciences and Nutrition, 4(2), 29-33.
  • Rodriguez-Turienzo, L., Cobos, A., Moreno, V., Caride, A., Vieites, J. M., & Dia, O. 2011. Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry, 128, 187-194.
  • Shahbazi, Y., Shavisi, N. 2018. Chitosan coatings containing Mentha spicata essential oil and zinc oxide nanoparticle for shelf life extension of rainbow trout fillets. Journal of Aquatic Food Product Technology, 27(9), 986-997. Ucak, I. 2020. Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi. Food Health, 6(4), 238-247.
  • Ucak, I. 2020. Soğukta depolanan (4±1°C) alabalık burgerlerde nar kabuğu ekstraktının antioksidan ve antimikrobiyal etkilerinin belirlenmesi. Ege Journal of Fisheries and Aquatic Sciences, 37(4), 415-422.
  • Ucak, I. 2019. Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets. Progress in Nutrition, 21(1), 232-240.
  • Ucak, I., Abuibaid, A. K. M., Aldawoud, T. M. S., Galanakis, C. M., & Montesano, D. 2021. Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets. Journal of Food Processing and Preservation, 45(4), e15304.
  • Ucak, I., Özogul, Y., & Durmuş, M. 2011. The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46(6), 1157-1163.
  • Ucak, I., Yerlikaya, P., Khalily, R., & Abuibaid, A. K. M. 2019. Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets. Eurasian Journal of Food Science and Technology, 3(2), 40-48.

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Article
Authors

İlknur UÇAK> (Primary Author)
NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ
0000-0002-9701-0824
Türkiye


Maliha AFREEN>
NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ
0000-0001-7542-1318
Türkiye

Supporting Institution Niğde Ömer Halisdemir Üniversitesi
Project Number TGT 2020/11-BAGEP
Publication Date June 30, 2022
Published in Issue Year 2022, Volume 6, Issue 1

Cite

Bibtex @research article { ejfst1132922, journal = {Eurasian Journal of Food Science and Technology}, eissn = {2667-4890}, address = {Nevşehir Hacı Bektaş Veli Üniversitesi Mühendislik Mimarlık Fakültesi Biyosistem Mühendisliği Bölümü, Nevşehir}, publisher = {İlknur BAĞDATLI}, year = {2022}, volume = {6}, number = {1}, pages = {60 - 68}, title = {Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs}, key = {cite}, author = {Uçak, İlknur and Afreen, Maliha} }
APA Uçak, İ. & Afreen, M. (2022). Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs . Eurasian Journal of Food Science and Technology , Volume 6 Issue 1 , 60-68 . Retrieved from https://dergipark.org.tr/en/pub/ejfst/issue/71094/1132922
MLA Uçak, İ. , Afreen, M. "Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs" . Eurasian Journal of Food Science and Technology 6 (2022 ): 60-68 <https://dergipark.org.tr/en/pub/ejfst/issue/71094/1132922>
Chicago Uçak, İ. , Afreen, M. "Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs". Eurasian Journal of Food Science and Technology 6 (2022 ): 60-68
RIS TY - JOUR T1 - Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs AU - İlknurUçak, MalihaAfreen Y1 - 2022 PY - 2022 N1 - DO - T2 - Eurasian Journal of Food Science and Technology JF - Journal JO - JOR SP - 60 EP - 68 VL - 6 IS - 1 SN - -2667-4890 M3 - UR - Y2 - 2022 ER -
EndNote %0 Eurasian Journal of Food Science and Technology Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs %A İlknur Uçak , Maliha Afreen %T Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs %D 2022 %J Eurasian Journal of Food Science and Technology %P -2667-4890 %V 6 %N 1 %R %U
ISNAD Uçak, İlknur , Afreen, Maliha . "Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs". Eurasian Journal of Food Science and Technology 6 / 1 (June 2022): 60-68 .
AMA Uçak İ. , Afreen M. Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs. EJFST. 2022; 6(1): 60-68.
Vancouver Uçak İ. , Afreen M. Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs. Eurasian Journal of Food Science and Technology. 2022; 6(1): 60-68.
IEEE İ. Uçak and M. Afreen , "Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs", Eurasian Journal of Food Science and Technology, vol. 6, no. 1, pp. 60-68, Jun. 2022

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com