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

Authors : Emre Yavuzer, Mehmet Yetişen, Dilek Yaprak Uslu

Pages : 1403-1408

Doi:10.28948/ngumuh.1313983

View : 100 | Download : 127

Publication Date : 2023-10-15

Article Type : Research Paper

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 yazıcı, Balık eti, Atomize hidrosoller, Lipid oksidasyonu