A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil

Ceylan, Zafer; Atıcı, Cansu; Unal, Kubra; Meral, Raciye; Kutlu, Nazan; Babaoğlu, Ali Samet; Dilek, Nazik Meziyet

doi:10.1016/j.foodres.2023.112952

Cited by 10 publications

(3 citation statements)

References 45 publications

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“…On the other hand, after the sixth day, the TBA value reached 3.36 mg MDA/kg, but no significant differences were observed between the two groups ( p > 0.05). As could be seen in recently published study results, salmon and chicken meat samples treated with nanofibers obtained from sesame oil provided higher oxidative stability as compared to the untreated samples during the analysis period . Furthermore, beef samples coated with nanofibers fabricated with eugenol-loaded gelatin had a positive effect on color stability ( b * value) associated with the acceleration in TBA value .…”

Section: Resultssupporting

confidence: 59%

“…As could be seen in recently published study results, salmon and chicken meat samples treated with nanofibers obtained from sesame oil provided higher oxidative stability as compared to the untreated samples during the analysis period. 49 Furthermore, beef samples coated with nanofibers fabricated with eugenol-loaded gelatin had a positive effect on color stability (b* value) associated with the acceleration in TBA value. 50 These studies also supported the use of nanofibers on cooked or raw food materials to limit rapid oxidation.…”

Section: Thiobarbituric Acid (Tba)mentioning

confidence: 97%

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Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Ceylan,

Meral,

Alav

et al. 2024

ACS Omega

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In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 °C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in ΔE values between the control and the LZn-coated samples were obtained as ≤7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.

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Section: Resultssupporting

confidence: 59%

Section: Thiobarbituric Acid (Tba)mentioning

confidence: 97%

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Ceylan,

Meral,

Alav

et al. 2024

ACS Omega

Self Cite

View full text Add to dashboard Cite

show abstract

“…Cooking processes in both industry and the household have an influence on meat color, which directly influences purchasing desire [23,24]. The color change in meat products during cooking mainly depends on the thermal denaturation of myoglobin.…”

Section: Colormentioning

confidence: 99%

Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes

Wang,

Nie,

Zhang

et al. 2023

Foods

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Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and volatiles of pork tenderloin and determined the correlation between them. Results showed that time played more of a role than temperature. At the same temperature, the water content decreased (p < 0.05) and the cooking loss increased (p < 0.05) with stir-frying time extending. The L* value and the b* value showed first an increasing and then decreasing trend (p < 0.05), while the a* value significantly increased (p < 0.05). The higher the cooking temperature of sample, the faster the indexes changed. In stir-fried samples, 50 volatiles were identified. Correlation analysis showed that among the quality attributes, b* value and water content had the strongest impact on volatiles. The water content was negatively correlated with most of the compounds attributed to the desired aroma of stir-fried samples, while the correlation between the b* value and these volatiles was positive. Hence, changes in the types and contents of volatiles in stir-fried pork tenderloin could be predicted by detection of b* value and water content.

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Research Progress and Industrial Application of Electrostatic Spinning Nanofibers in Foods

Ma,

Zhang,

et al. 2024

Food Eng Rev

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A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil

Cited by 10 publications

References 45 publications

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes

Research Progress and Industrial Application of Electrostatic Spinning Nanofibers in Foods

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