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  1. Article ; Online: Combined Effects of Zein Nanofiber Coating Containing Laurel (

    Ceylan, Zafer / Meral, Raciye / Alav, Aslıhan / Torusdağ, Gülşen Berat / Bildik, Fatih / Altay, Filiz

    ACS omega

    2024  Volume 9, Issue 8, Page(s) 8940–8946

    Abstract: 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 ( ...

    Abstract 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 (
    Language English
    Publishing date 2024-02-14
    Publishing country United States
    Document type Journal Article
    ISSN 2470-1343
    ISSN (online) 2470-1343
    DOI 10.1021/acsomega.3c06318
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Determination of textural deterioration in fish meat processed with electrospun nanofibers.

    Ceylan, Zafer / Meral, Raciye / Alav, Aslıhan / Karakas, Canan Yagmur / Yilmaz, Mustafa Tahsin

    Journal of texture studies

    2020  Volume 51, Issue 6, Page(s) 917–924

    Abstract: Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB ... ...

    Abstract Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 ± 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as ~24 and ~15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r = -.026 and r = .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4°C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.
    MeSH term(s) Animals ; Fishes ; Food Handling/methods ; Food Preservation/methods ; Food Technology ; Hardness ; Meat ; Nanofibers/analysis ; Nanofibers/chemistry ; Seafood/analysis
    Language English
    Publishing date 2020-07-25
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 242507-5
    ISSN 1745-4603 ; 0022-4901
    ISSN (online) 1745-4603
    ISSN 0022-4901
    DOI 10.1111/jtxs.12548
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

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  3. Article: Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet

    Meral, Raciye / Alav, Aslıhan / Karakas, CananYagmur / Dertli, Enes / Yilmaz, Mustafa Tahsin / Ceylan, Zafer

    Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2019 Oct., v. 113

    2019  

    Abstract: Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the ... ...

    Abstract Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g−1, that of the sample coated with NCL nanomats was found to be 3.28 log CFU g−1. TMAB load of control samples reached above 6 log CFU g−1 on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3–4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets.
    Keywords Oncorhynchus mykiss ; cold storage ; curcumin ; fish ; fish fillets ; hardness ; lactic acid bacteria ; microbiological quality ; nisin ; sensory properties ; shelf life
    Language English
    Dates of publication 2019-10
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 241369-3
    ISSN 0460-1173 ; 0023-6438
    ISSN 0460-1173 ; 0023-6438
    DOI 10.1016/j.lwt.2019.108292
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2634: Show issues

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