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

Autor:	Ceylan Z; Science Faculty, Department of Molecular Biology and Genetics/Biotechnology, Bartın University, Bartın 74100, Türkiye., Meral R; Faculty of Engineering, Department of Food Engineering, Van Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye., Alav A; Institute of Science, Department of Food Engineering, Van Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye., Torusdağ GB; Faculty of Tourism, Department of Gastronomy, Van Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye., Bildik F; Faculty of Chemical and Metallurgical Engieering, Department of Food Engineering, Istanbul Technical University, Maslak, Sarıyer, Istanbul 34469, Turkey., Altay F; Faculty of Chemical and Metallurgical Engieering, Department of Food Engineering, Istanbul Technical University, Maslak, Sarıyer, Istanbul 34469, Turkey.
Jazyk:	angličtina
Zdroj:	ACS omega [ACS Omega] 2024 Feb 14; Vol. 9 (8), pp. 8940-8946. Date of Electronic Publication: 2024 Feb 14 (Print Publication: 2024).
DOI:	10.1021/acsomega.3c06318
Abstrakt:	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 Δ E 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. Competing Interests: The authors declare no competing financial interest. (© 2024 The Authors. Published by American Chemical Society.)
Databáze:	MEDLINE
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