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Application of atomized hydrosols to rainbow trout fillets as an easy preservative

Year 2023, Volume: 12 Issue: 4, 1403 - 1408, 15.10.2023

Emre Yavuzer Mehmet Yetişen Dilek Yaprak Uslu

https://doi.org/10.28948/ngumuh.1313983

Abstract

In this study, a storage box including an ultrasonic atomizer was obtained with a 3D printer, and atomized hydrosols of thyme and lavender were applied to the fish meat at regular intervals under refrigeration conditions (3±1℃) for 6 days. The effects of application with atomized hydrosols on lipid oxidation (malondialdehyde levels), peroxide value (PV), total volatile basic nitrogen (TVB-N) level, microbiologic level, color changes, and texture parameters were investigated. The results of the study showed that aerosolizing hydrosol droplets on the meat protected the quality significantly as the storage period increased and that the ultrasonic atomizer could be used effectively in the preservation of food quality.

Keywords

3D printer Fish meat Atomized hydrosols Lipid oxidation

References

  • M. Mezhericher, I. Ladizhensky and I. Etlin, Atomization of liquids by disintegrating thin liquid films using gas jets. International Journal of Multiphase Flow, 88, 99–115, 2017. https://doi.org/10.1016/j.ijmultiphaseflow.2016.07.015
  • B. Patterson and D. L. Miller, Acoustic fountains and atomization at liquid surfaces excited by diagnostic ultrasound. Ultrasound in Medicine and Biology, 45, 2162–2173, 2019. https://doi.org/10.1016/j.ultrasmedbio.2019.04.007.
  • H. Zhang, X. Zhang, X. Yi, F. He, F. Niu and P. Hao, Dynamic behaviors of droplets impacting on ultrasonically vibrating surfaces. Experimental Thermal and Fluid Science, 112, 110019, 2020. https://doi.org/10.1016/j.expthermflusci.2019.110019
  • Y. Zhang, S. Yuan and L. Wang, (2021). Investigation of capillary wave, cavitation and droplet diameter distribution during ultrasonic atomization. Experimental Thermal and Fluid Science, 120, 110219. https://doi.org/10.1016/j.expthermflusci.2020.110219
  • F. Liu, N. Kang, Y. Li and Q. Wu, Experimental investigation on the spray characteristics of a droplet under sinusoidal inertial force. Fuel 226, 156–162, 2018. https://doi.org/10.1016/j.fuel.2018.04.008.
  • J. X. Wang, Y. Z. Li, J. X. Li, C. Li, Y. Zhang, X. W. Ning, A gas-atomized spray cooling system integrated with an ejector loop: Ejector modeling and thermal performance analysis. Energy Conversion and Management, 180, 106–118, 2019. https://doi.org/10.1016/j.enconman.2018.10.095.
  • P. Deepu, S. Basu and R. Kumar, Dynamics and fracture of ligaments from a droplet on a vibrating surface. Physics of Fluids 25, 082106, 2013. https://doi.org/10.1063/1.4817542.
  • R. Rajan and A. B. Pandit, Correlations to predict droplet size in ultrasonic atomisation. Ultrasonics 39, 235–255, 2001. https://doi.org/10.1016/S0041-624X(01)00054-3
  • Y. Boguslavskii and O. Eknadiosyants, Physical mechanism of acoustic atomization of liquid. Soviet Physics Acoustics, 15, 14–21, 1969.
  • G. Singh, P. Marimuthu, H. S. Murali and A. S. Bawa, Antioxidative and antibacterial potentials of essential oils and extracts isolated from various spice materials. Journal of Food Safety, 25, 130–145, 2005. https://doi.org/10.1111/j.1745-4565.2005.00564.x
  • L. Cao, J. Y. Si, Y. Liu, H. Sun, W. Jin, Z. Li, X. H. Zhao and R. L. Pan, Essential oil composition, antimicrobial and antioxidant properties of Mosla chinensis Maxim. Food Chemistry, 115, 801–805, 2009. https://doi.org/10.1016/j.foodchem.2008.12.064.
  • H. Miladi, D. Mili, R. Ben Slama, S. Zouari, E. Ammar and A. Bakhrouf, Antibiofilm formation and anti-adhesive property of three mediterranean essential oils against a foodborne pathogen Salmonella strain. Microbial Pathogenesis, 93, 22–31, 2016. https://doi.org/10.1016/j.micpath.2016.01.017
  • J. H. Han, D. Patel, J. E. Kim and S. C. Min, Retardation of Listeria Monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil. Journal of Food Science, 79, E2272–E2278, 2014. https://doi.org/10.1111/1750-3841.12659
  • A. P. Quendera, A. S. Barreto and T. S. Lemsaddek, Antimicrobial activity of essential oils against foodborne multidrug-resistant enterococci and aeromonads in planktonic and biofilm state. Food Science and Technology International, 25, 101–108, 2019. https://doi.org/10.1177/1082013218799027.
  • R. Prusinowska, K. Śmigielski, A. Stobiecka and A. K. Styczyńska, Hydrolates from lavender (Lavandula angustifolia) – their chemical composition as well as aromatic, antimicrobial and antioxidant properties. Natural Product Research, 30, 386–393, 2016. https://doi.org/10.1080/14786419.2015.1016939
  • S. D’Amato, A. Serio, C. C. López and A. Paparella, Hydrosols: Biological activity and potential as antimicrobials for food applications. Food Control, 86, 126–137, 2018. https://doi.org/10.1016/j.foodcont.2017.10.030.
  • E. Yavuzer and E. K. Kuley, Testing the antimicrobial effects of some hydrosols on food borne-pathogens and spoilage bacteria. Journal of Limnology and Freshwater Fisheries Research, 6, 47–51, 2020. https://doi.org/10.17216/limnofish.618101.
  • Z. Özer, Chemical composition and antioxidant activities of leaf and flower essential oils of origanum onites l. (lamiaceae) growing in mount ida-Turkey. J Journal of the Turkish Chemical Society Section A: Chemistry, 7, 813–820, 2020. https://doi.org/10.18596/jotcsa.780334.
  • B. Li, C. Zhang, L. Peng, Z. Liang, X. Yan, Y. Zhu and Y. Liu, Comparison of essential oil composition and phenolic acid content of selected Salvia species measured by GC–MS and HPLC methods. Industrial Crops and Products, 69, 329–334, 2015. https://doi.org/10.1016/j.indcrop.2015.02.047.
  • E. Yavuzer, Determination of rainbow trout quality parameters with Arduino microcontroller. Journal of Food Safety, 40, e12857, 2020. https://doi.org/10.1111/jfs.12857.
  • B. G. Tarladgis, B. M. Watts, M. T. Younathan and L. Dugan, A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37, 44–48, 1960. https://doi.org/10.1007/BF02630824.
  • N. Antonocopoulus, Bestmmung des Flüchhtigen Basensticktoofs W. Ludorf, V. Meyer (Eds.). Fische und Fischerzeugnisse 224–225, 1973.
  • AOCS, Official methods and recommended practices of the American Oil Chemists’ society (4th ed.). Washington, 1994.
  • C. Bonilla, K. Sveinsdottir and E. Martinsdottir, Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control, 18, 352–358, 2007. https://doi.org/10.1016/j.foodcont.2005.10.019.
  • L. Gram and H. H. Huss, Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121–137, 1996. https://doi.org/10.1016/0168-1605(96)01134-8.
  • A. E. Goulas and M. G. Kontominas, Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100, 287–296, 2007. https://doi.org/10.1016/j.foodchem.2005.09.045.
  • F. Özoğul, E. Yavuzer, Y. Özoğul and E. Kuley, Comparative quality loss in wild and cultured rainbow trout (Oncorhynchus mykiss) during chilling storage. Food Science and Technology Research, 19, 445–454, 2013. https://doi.org/10.3136/fstr.19.445.
  • F. Özoğul and Y. Özoğul, Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turkish Journal of Zoology, 24, 113–120, 2000.

Gökkuşağı alabalığı filetolarına kolay bir koruyucu olarak atomize hidrosollerin uygulanması

Year 2023, Volume: 12 Issue: 4, 1403 - 1408, 15.10.2023

Emre Yavuzer Mehmet Yetişen Dilek Yaprak Uslu

https://doi.org/10.28948/ngumuh.1313983

Abstract

Bu çalışmada, 3D yazıcı ile ultrasonik atomizör içeren bir saklama kutusu imal edilmiş ve atomize kekik ve lavanta hidrosolleri altı gün boyunca soğutma koşulları altında (3±1℃) balık etine belirli aralıklarla uygulanmıştır. Atomize hidrosollerle uygulamanın lipid oksidasyonu (malondialdehit seviyeleri), peroksit değeri (PV), toplam uçucu bazik azot (TVB-N) seviyesi, mikrobiyolojik seviye, renk değişiklikleri ve tekstür parametreleri üzerindeki etkileri araştırılmıştır. Çalışma sonuçları, depolama süresi arttıkça et üzerine hidrosol damlacıklarının aerosolize edilmesinin kaliteyi önemli ölçüde koruduğunu ve ultrasonik atomizörün gıda kalitesinin korunmasında etkili bir şekilde kullanılabileceğini göstermiştir.

Keywords

3D yazıcı Balık eti Atomize hidrosoller Lipid oksidasyonu

References

  • M. Mezhericher, I. Ladizhensky and I. Etlin, Atomization of liquids by disintegrating thin liquid films using gas jets. International Journal of Multiphase Flow, 88, 99–115, 2017. https://doi.org/10.1016/j.ijmultiphaseflow.2016.07.015
  • B. Patterson and D. L. Miller, Acoustic fountains and atomization at liquid surfaces excited by diagnostic ultrasound. Ultrasound in Medicine and Biology, 45, 2162–2173, 2019. https://doi.org/10.1016/j.ultrasmedbio.2019.04.007.
  • H. Zhang, X. Zhang, X. Yi, F. He, F. Niu and P. Hao, Dynamic behaviors of droplets impacting on ultrasonically vibrating surfaces. Experimental Thermal and Fluid Science, 112, 110019, 2020. https://doi.org/10.1016/j.expthermflusci.2019.110019
  • Y. Zhang, S. Yuan and L. Wang, (2021). Investigation of capillary wave, cavitation and droplet diameter distribution during ultrasonic atomization. Experimental Thermal and Fluid Science, 120, 110219. https://doi.org/10.1016/j.expthermflusci.2020.110219
  • F. Liu, N. Kang, Y. Li and Q. Wu, Experimental investigation on the spray characteristics of a droplet under sinusoidal inertial force. Fuel 226, 156–162, 2018. https://doi.org/10.1016/j.fuel.2018.04.008.
  • J. X. Wang, Y. Z. Li, J. X. Li, C. Li, Y. Zhang, X. W. Ning, A gas-atomized spray cooling system integrated with an ejector loop: Ejector modeling and thermal performance analysis. Energy Conversion and Management, 180, 106–118, 2019. https://doi.org/10.1016/j.enconman.2018.10.095.
  • P. Deepu, S. Basu and R. Kumar, Dynamics and fracture of ligaments from a droplet on a vibrating surface. Physics of Fluids 25, 082106, 2013. https://doi.org/10.1063/1.4817542.
  • R. Rajan and A. B. Pandit, Correlations to predict droplet size in ultrasonic atomisation. Ultrasonics 39, 235–255, 2001. https://doi.org/10.1016/S0041-624X(01)00054-3
  • Y. Boguslavskii and O. Eknadiosyants, Physical mechanism of acoustic atomization of liquid. Soviet Physics Acoustics, 15, 14–21, 1969.
  • G. Singh, P. Marimuthu, H. S. Murali and A. S. Bawa, Antioxidative and antibacterial potentials of essential oils and extracts isolated from various spice materials. Journal of Food Safety, 25, 130–145, 2005. https://doi.org/10.1111/j.1745-4565.2005.00564.x
  • L. Cao, J. Y. Si, Y. Liu, H. Sun, W. Jin, Z. Li, X. H. Zhao and R. L. Pan, Essential oil composition, antimicrobial and antioxidant properties of Mosla chinensis Maxim. Food Chemistry, 115, 801–805, 2009. https://doi.org/10.1016/j.foodchem.2008.12.064.
  • H. Miladi, D. Mili, R. Ben Slama, S. Zouari, E. Ammar and A. Bakhrouf, Antibiofilm formation and anti-adhesive property of three mediterranean essential oils against a foodborne pathogen Salmonella strain. Microbial Pathogenesis, 93, 22–31, 2016. https://doi.org/10.1016/j.micpath.2016.01.017
  • J. H. Han, D. Patel, J. E. Kim and S. C. Min, Retardation of Listeria Monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil. Journal of Food Science, 79, E2272–E2278, 2014. https://doi.org/10.1111/1750-3841.12659
  • A. P. Quendera, A. S. Barreto and T. S. Lemsaddek, Antimicrobial activity of essential oils against foodborne multidrug-resistant enterococci and aeromonads in planktonic and biofilm state. Food Science and Technology International, 25, 101–108, 2019. https://doi.org/10.1177/1082013218799027.
  • R. Prusinowska, K. Śmigielski, A. Stobiecka and A. K. Styczyńska, Hydrolates from lavender (Lavandula angustifolia) – their chemical composition as well as aromatic, antimicrobial and antioxidant properties. Natural Product Research, 30, 386–393, 2016. https://doi.org/10.1080/14786419.2015.1016939
  • S. D’Amato, A. Serio, C. C. López and A. Paparella, Hydrosols: Biological activity and potential as antimicrobials for food applications. Food Control, 86, 126–137, 2018. https://doi.org/10.1016/j.foodcont.2017.10.030.
  • E. Yavuzer and E. K. Kuley, Testing the antimicrobial effects of some hydrosols on food borne-pathogens and spoilage bacteria. Journal of Limnology and Freshwater Fisheries Research, 6, 47–51, 2020. https://doi.org/10.17216/limnofish.618101.
  • Z. Özer, Chemical composition and antioxidant activities of leaf and flower essential oils of origanum onites l. (lamiaceae) growing in mount ida-Turkey. J Journal of the Turkish Chemical Society Section A: Chemistry, 7, 813–820, 2020. https://doi.org/10.18596/jotcsa.780334.
  • B. Li, C. Zhang, L. Peng, Z. Liang, X. Yan, Y. Zhu and Y. Liu, Comparison of essential oil composition and phenolic acid content of selected Salvia species measured by GC–MS and HPLC methods. Industrial Crops and Products, 69, 329–334, 2015. https://doi.org/10.1016/j.indcrop.2015.02.047.
  • E. Yavuzer, Determination of rainbow trout quality parameters with Arduino microcontroller. Journal of Food Safety, 40, e12857, 2020. https://doi.org/10.1111/jfs.12857.
  • B. G. Tarladgis, B. M. Watts, M. T. Younathan and L. Dugan, A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37, 44–48, 1960. https://doi.org/10.1007/BF02630824.
  • N. Antonocopoulus, Bestmmung des Flüchhtigen Basensticktoofs W. Ludorf, V. Meyer (Eds.). Fische und Fischerzeugnisse 224–225, 1973.
  • AOCS, Official methods and recommended practices of the American Oil Chemists’ society (4th ed.). Washington, 1994.
  • C. Bonilla, K. Sveinsdottir and E. Martinsdottir, Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control, 18, 352–358, 2007. https://doi.org/10.1016/j.foodcont.2005.10.019.
  • L. Gram and H. H. Huss, Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121–137, 1996. https://doi.org/10.1016/0168-1605(96)01134-8.
  • A. E. Goulas and M. G. Kontominas, Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100, 287–296, 2007. https://doi.org/10.1016/j.foodchem.2005.09.045.
  • F. Özoğul, E. Yavuzer, Y. Özoğul and E. Kuley, Comparative quality loss in wild and cultured rainbow trout (Oncorhynchus mykiss) during chilling storage. Food Science and Technology Research, 19, 445–454, 2013. https://doi.org/10.3136/fstr.19.445.
  • F. Özoğul and Y. Özoğul, Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turkish Journal of Zoology, 24, 113–120, 2000.
There are 28 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Emre Yavuzer 0000-0002-9192-713X

Mehmet Yetişen 0000-0001-8347-4081

Dilek Yaprak Uslu 0000-0002-3546-7001

Early Pub Date August 16, 2023
Publication Date October 15, 2023
Submission Date June 13, 2023
Acceptance Date July 24, 2023
Published in Issue Year 2023 Volume: 12 Issue: 4

Cite

APA Yavuzer, E., Yetişen, M., & Yaprak Uslu, D. (2023). Application of atomized hydrosols to rainbow trout fillets as an easy preservative. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 12(4), 1403-1408. https://doi.org/10.28948/ngumuh.1313983
AMA Yavuzer E, Yetişen M, Yaprak Uslu D. Application of atomized hydrosols to rainbow trout fillets as an easy preservative. NOHU J. Eng. Sci. October 2023;12(4):1403-1408. doi:10.28948/ngumuh.1313983
Chicago Yavuzer, Emre, Mehmet Yetişen, and Dilek Yaprak Uslu. “Application of Atomized Hydrosols to Rainbow Trout Fillets As an Easy Preservative”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12, no. 4 (October 2023): 1403-8. https://doi.org/10.28948/ngumuh.1313983.
EndNote Yavuzer E, Yetişen M, Yaprak Uslu D (October 1, 2023) Application of atomized hydrosols to rainbow trout fillets as an easy preservative. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12 4 1403–1408.
IEEE E. Yavuzer, M. Yetişen, and D. Yaprak Uslu, “Application of atomized hydrosols to rainbow trout fillets as an easy preservative”, NOHU J. Eng. Sci., vol. 12, no. 4, pp. 1403–1408, 2023, doi: 10.28948/ngumuh.1313983.
ISNAD Yavuzer, Emre et al. “Application of Atomized Hydrosols to Rainbow Trout Fillets As an Easy Preservative”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12/4 (October 2023), 1403-1408. https://doi.org/10.28948/ngumuh.1313983.
JAMA Yavuzer E, Yetişen M, Yaprak Uslu D. Application of atomized hydrosols to rainbow trout fillets as an easy preservative. NOHU J. Eng. Sci. 2023;12:1403–1408.
MLA Yavuzer, Emre et al. “Application of Atomized Hydrosols to Rainbow Trout Fillets As an Easy Preservative”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, vol. 12, no. 4, 2023, pp. 1403-8, doi:10.28948/ngumuh.1313983.
Vancouver Yavuzer E, Yetişen M, Yaprak Uslu D. Application of atomized hydrosols to rainbow trout fillets as an easy preservative. NOHU J. Eng. Sci. 2023;12(4):1403-8.
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