Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing methods

Abstract

In this study, the effect of chitosan films supplemented with essential peppermint oil on the microbiological properties of Bonito (Sarda sarda) fillets was investigated. Samples of fish fillets were divided into six groups. These are the only fillet (control group), chitosan film coated with fillets, and fillets coated with chitosan films containing essential peppermint oil of 0.5, 1, 1.5, and 2%. Samples were stored at +4°C along 12 days and microbiological values were measured on 0, 3rd, 6th, 9th, and 12th days. Microbial values measured are total mesophilic aerobic bacteria, psychrotrophic bacteria, Pseudomonas spp., lactic acid bacteria, and yeast–mold. The methods used for analysis are modeling the microbial values caused by the chitosan and essential peppermint oil and transforming the data predicted using model equations into images. According to the results of this analysis method, the shelf life was extended approximately 2 days using only chitosan film coating and it was extended approximately 6 days using chitosan film coating supplemented with essential peppermint oil between 1.75 and 2%. In addition, it has not been achieved to 7 log cfu/g, which is the limit of microbial spoilage on the 12th storage day, thanks to the essential peppermint oil‐added chitosan film coating. Practical Applications The shelf life of the Bonito fish stored in the refrigerator conditions (+4°C) can be increased up to 6 days using chitosan film supplemented with essential peppermint oil between 1.75 and 2%.

Modeling and analyzing rheological behavior of sour lemon juice concentrate using image processing methods

“…On the contrary, the color changes in Figures 4a and 5a show that the corresponding viscosity range change has also been statistically significant. Detailed explanation of the statistical difference of colors is also available in the literature(Gamli et al, 2018; Kalkan et al, 2019). That is, Figures 4b and 5b offer prediction in smaller value ranges, while Figures 4a and 5a provide prediction at statistically different value ranges.…”

“…However, model equations cannot provide this advantage. Furthermore, with the help of image processing methods such as histogram stretching, histogram equalization, and so forth, the optimal range can be determined instead of a single optimum value or the regions where the dependent variable undergoes statistically significant changes can be identified (Akben, 2018; Çelik, Akben, & Mazlum, 2019; Gamli, Eraslan, & Akben, 2018; Kalkan, Akben, & Çanga, 2019).…”

The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

“…PP mixed with other compounds had a greater effect than PP alone, for example, mixed with thyme essential oil, which was better at reducing bacterial contamination in broiler houses (Witkowska & Sowinska, 2013). When combined with chitosan, the mixture could reduce mesophilic aerobic bacteria, psychotropic bacteria, Pseudomonas spp., and yeast/mold, extending the shelf life of bonito fish up to 6 days in the refrigerator (Kalkan, Akben, & Çanga, 2019). Furthermore, PP has been studied as a natural compound for the development of hand sanitizing sprays against pathogenic bacteria, such as E .…”