Effects of nanoemulsion based on sunflower oil on sensory, chemical and microbiological quality of sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata) stored at chilled temperature (2±2 oc)

The influence of oil-in-water nanoemulsion on the sensory, chemical, and microbiological qualities of sea bream and sea bass fillets stored at 2±2 oC was investigated. The results showed that the use of nanoemulsion extended the shelf life of fish 2 days when compared with the control. Treatment with nanoemulsion significantly (p<0.05) decreased the values of chemical parameters in sea bass and sea bream fillets throughout the storage period. The upper TVB-N limit of 35 mg/100 g exceeded at 8 days of storage for all groups. The highest FFA values were observed for sea bass (5.63%) and sea bream (3.87%) control groups at the end of the storage periods. PV showed fluctuations during storage periods for all groups. TBA values remained below 1.6 mg MA/kg for all groups throughout storage period. Bacterial growth was inhibited by the use of nanoemulsion (p<0,05). The microbiological limit of 7 log kob/g exceeded after 8 days of storage for all groups treated with nanoemulsion (7.41 log kob/g for sea bream and 7.24 log kob/g for sea bass). Based on the results, it can be concluded that sunflower oil based nanoemulsion extended the shelf life and improved the quality of both sea bream and sea bass fillets during storage.