Application of atomized hydrosols to rainbow trout fillets as an easy preservative

Abstract

In this study, a storage box including an ultrasonic atomizer was obtained with a 3D printer, and atomized hydrosols of thyme and lavender were applied to the fish meat at regular intervals under refrigeration conditions (3±1℃) for 6 days. The effects of application with atomized hydrosols on lipid oxidation (malondialdehyde levels), peroxide value (PV), total volatile basic nitrogen (TVB-N) level, microbiologic level, color changes, and texture parameters were investigated. The results of the study showed that aerosolizing hydrosol droplets on the meat protected the quality significantly as the storage period increased and that the ultrasonic atomizer could be used effectively in the preservation of food quality.

Keywords

• 3D printer
• Fish meat
• Atomized hydrosols
• Lipid oxidation

Gökkuşağı alabalığı filetolarına kolay bir koruyucu olarak atomize hidrosollerin uygulanması

Öz

Bu çalışmada, 3D yazıcı ile ultrasonik atomizör içeren bir saklama kutusu imal edilmiş ve atomize kekik ve lavanta hidrosolleri altı gün boyunca soğutma koşulları altında (3±1℃) balık etine belirli aralıklarla uygulanmıştır. Atomize hidrosollerle uygulamanın lipid oksidasyonu (malondialdehit seviyeleri), peroksit değeri (PV), toplam uçucu bazik azot (TVB-N) seviyesi, mikrobiyolojik seviye, renk değişiklikleri ve tekstür parametreleri üzerindeki etkileri araştırılmıştır. Çalışma sonuçları, depolama süresi arttıkça et üzerine hidrosol damlacıklarının aerosolize edilmesinin kaliteyi önemli ölçüde koruduğunu ve ultrasonik atomizörün gıda kalitesinin korunmasında etkili bir şekilde kullanılabileceğini göstermiştir.

Anahtar Kelimeler

• 3D yazıcı
• Balık eti
• Atomize hidrosoller
• Lipid oksidasyonu

Kaynakça

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