Influence of curcumin‐loaded nanoemulsion fabricated through emulsion phase inversion on the shelf life of <i>Oncorhynchus mykiss</i> stored at 4°C
Leila Khoshbouy Lahidjani, Hamed Ahari, Anousheh Sharifan
Abstract
This paper focused on the determination of the effects of curcumin on extension the shelf life of Oncorhynchus mykiss. The least values of the particle size (10.34 ± 3.8 nm), the total volatile basic nitrogen (11.18 mg/100 g), and the greatest polydispersity index (8.50 ± 0.13) were calculated in a group 5% nanoemulsion after 5 days. Similarly, the least values of total viable bacteria (6.34 ± 0.08 log CFU/g) and coliform count (1.15 ± 0.05 log CFU/g) were measured in groups 1% and 3% CEONs, respectively. The maximum level of Staphylococcus aureus (2.57 ± 0.09 log CFU/g) was observed in group 1% CEON on Day 10 but the minimum FFA (0.7%) was calculated in group 5% on Day 5. It is concluded that CEON at the different concentrations specifically at 5% can retard the growth of spoilage bacteria improve the storability of in fresh fish fillets of O. mykiss to increase the shelf life beside enhancement of the scores of organoleptic properties. Practical applications In some hypermarkets, trout is freshly kept at 4°C. Usually due to spoilage bacteria activity, marketing the fresh trout fillet will be prohibited after 48 hr. Curcumin essential oil-loaded nanoemulsions at different concentrations specifically at 5% one can be applied as a preservative to extent the shelf life of fresh fillets of rainbow trout. It increases the storability of trout fillet up to 5 days.