Ceylan Zafer, Meral Raciye, Alav Aslıhan, Torusdağ Gülşen Berat, Bildik Fatih, Altay Filiz
Science Faculty, Department of Molecular Biology and Genetics/Biotechnology, Bartın University, Bartın 74100, Türkiye.
Faculty of Engineering, Department of Food Engineering, Van Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye.
ACS Omega. 2024 Feb 14;9(8):8940-8946. doi: 10.1021/acsomega.3c06318. eCollection 2024 Feb 27.
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 () 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 ( < 0.05). The changes in Δ 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 ( < 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.
在本研究中，研究了含有月桂叶粉（GLL）的玉米醇溶蛋白纳米纤维（Zn）和气炸烹饪对虹鳟鱼（）品质特性的影响。制备了平均直径为335.8±43.6 nm且含有GLL的玉米醇溶蛋白纳米纤维。玉米醇溶蛋白、Zn、GLL以及含有GLL的玉米醇溶蛋白纳米纤维（LZn）的傅里叶变换红外光谱（FTIR）结果证实了GLL通过静电纺丝封装到Zn中及其相互作用。监测了LZn涂层和气炸烹饪鱼片相结合对鱼片在4℃下储存10天期间的品质特性的影响，包括氧化和微生物稳定性、颜色和感官参数。与对照组相比，LZn涂层和气炸烹饪相结合在分析过程中使微生物数量最多减少了45.21%（<0.05）。对照组和LZn涂层样品之间的Δ值在6天内变化≤7.56，但随后观察到显著的颜色差异。除了总体感官可接受性外，特别是涂有LZn的熟鱼样品中的气味参数明显更受青睐（<0.05）。LZn涂层和气炸烹饪相结合使鱼肉样品中的硫代巴比妥酸增加延迟（从3.51至2.57 mg丙二醛（MDA）/kg），直至储存第三天。本研究表明，LZn涂层是鱼肉上一种非常有效的功能层，不仅可应用于新鲜鱼肉，还可应用于其他新鲜肉类产品。
