Nanoemulsion with comprehensive protective effects for fish quality protection

View Full Paper

Ask AI

Bookmark

Share

Key Points

This research aims to assess the effectiveness of a nanoemulsion made from fish gelatin and chitosan in preserving the quality of rainbow trout fillets during cold storage.
Developed a nanoemulsion using fish gelatin and chitosan enriched with moringa and sea buckthorn oils.
Evaluated physicochemical properties like pH, viscosity, and droplet size during cold storage of rainbow trout fillets.
Compared quality indicators such as pH and total volatile basic nitrogen between nanoemulsion-coated and control groups.
The nanoemulsion-coated group showed slower increases in pH and total volatile basic nitrogen compared to control.
Water-holding capacity remained significantly higher at 88.64% for the nanoemulsion group after 12 days (control group at 86.88%).
The nanoemulsion demonstrated high physicochemical stability with low pH and small droplet size.

We only have this paper's title and publication details.

Answers are grounded in this paper and cite their sources.

Evaluates nanoemulsion enhancing fish quality in rainbow trout, suggesting improved storage effects.

No takes yet. Share an insight, caveat, or question.

Ayşe Kara (2026) studied this question.

View Full Paper

Ask AI

Bookmark

Share