Effects of nanoemulsion based on plant oils on sensory, chemical and microbiological quality of sea bass fillets (Dicentrarchus labrax) under chilled (2±2°c) and vacuum packed conditions

The effects of nanoemulsion based on plant oils on the sensory, chemical and microbiological quality parameters of chilled (Trial I) and vacuum packed (Trial II) sea bass (Dicentrarchus labrax) fillets were investigated. According to Trial I, the shelf life of fish fillets (raw and cooked) was found as 8 days for the control group and 10 days for nanoemulsions groups. The results of Trial II indicated that the shelf life of raw and cooked fish fillets was found as 12 days for the control group, 14 days for sunflower and olive treatment groups, 16 days for other treatment groups. Although TBA values didn't exceed acceptable limit in all groups, TVB-N, pH and PV values were determined to exceed the limit values when product were not acceptable by sensory panel in Trial I. TVB-N, PV, TBA and FFA values remained below the acceptable limit in all groups in Trial II. As storage time progressed, putrescine, cadaverine, spermidine, spermine, dopamine and serotonin became the dominant biogenic amines in fish fillets. While the acceptability limit (107 log cfu/g) in terms of microbial count was exceeded at 8 days for control and 10 days for nanoemulsions treatment groups in the Trial I, the control group at 12 days, olives and sunflower treatment groups at 14 days, the other treatment groups at 16 days reached unacceptable limit in the Trial II. Salmonella spp., E. coli, Listeria monocytogenes and Staphylococcus aureus were not detected in both trials. Minimum inhibitory concentration of nanoemulsions on the fish spoilage bacteria isolated from sea bass fillets was found to be above 6.25 ml/ml.