The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C

Abstract

Essential or non-essential-oil-loaded nanoemulsions can be used as an alternative to preserve seafood products. In this study, the effect of rosehip seed oil (RSO) nanoemulsions on some quality characteristics (total volatile basic nitrogen (TVB-N), pH, water activity (aw), color) and microbiological quality (total mesophilic aerobic bacteria (TMAB), total psychrophilic bacteria (TPB), total yeast and mold (TYM), Pseudomonas spp. Lactic acid bacteria (LAB), total coliform bacteria (TCB), and Staphylococcus aureus) of sea bass fillets were investigated. Fillets were stored at 4 ± 1°C for 9 days (11 days for microbiological analysis). Average droplet size of RSO nanoemulsions (RSO25: 25% oil, 75% Tween 80, and RSO50: 50% oil, 50% Tween 80) was 52.36 nm and 92.20 nm, respectively. The lowest TVB-N value was detected in the RSO50 nanoemulsion treatment group with 40.41 mg/100 g, while the highest value was obtained from the control group (49.68 mg/100 g) at the end of the storage. As a result, the microbiological shelf life of the sea bass fillets treated with RSO nanoemulsion was prolonged by 2 days in terms of TMAB values. TPB values of the sea bass fillets in the RSO50 group remained within the limit values for 11 days.