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Shelf life extension of Oncorhynchus aguabonita fillets based on Trachyspermum copticum essential oil nanoemulsion coating during storage at 4°C

Yıl 2024, , 171 - 182, 01.04.2024

Mohammadjavad Hassanpour Razieh Partovi , Mohammadhassan Shahavi

https://doi.org/10.33988/auvfd.1014845

Öz

This study investigated the effects of Trachyspermum copticum essential oil nanoemulsion (TCEO-NE) coating on chemical, microbial and sensory changes of Oncorhynchus aguabonita fillets during storage at 4 °C. The components of T. copticum EO were identified using gas chromatography-mass spectrometry. TCEO-NE was prepared by ultrasonic method and its properties were determined. Fresh O. aguabonita fillets were immersed in TCEO-NE and stored at 4 °C. Chemical (pH, TVB-N, peroxide and TBARS), microbiological (total aerobic mesophilic bacteria, psychrotrophs, Enterobacteriaceae, lactic acid bacteria and Staphylococcus aureus) and sensory analyses (color, odor and taste) of fish fillets were evaluated on days 0, 2, 4, 6, 8 and 11. Thymol, limonene, and alpha-terpinene were the major compounds in T. copticum EO. The droplet size of TCEO-NE was 127.6 nm and PDI was 0.210. The control group exceeded the peroxide limit on day 6, while TCEO-NE 500.00 and 666.66 did so on day 8. The TBARS value in fish fillets was 0.57 mg MDA/kg on day zero which reached 4.76 mg MDA/kg in the control group and 2.90 mg MDA/kg in TCEO-NE 666.66 after 11 days at 4 °C. Aerobic mesophilic count in the control group exceeded the permissible level on day 6 and, in TCEO-NE 500.00 and 666.66, on day 8, therefore the shelf life of fish fillets was improved by two days. On the grounds of the favorable properties of TCEO-NE and its positive effects on chemical, microbial and sensory changes in fish fillets, it can be used as a natural food additive.

Anahtar Kelimeler

Essential oil Nanoemulsion Oncorhynchus aguabonita Shelf life Trachyspermum copticum

Teşekkür

This research work has been supported by a research grant from Amol University of Special Modern Technologies (AUSMT).

Kaynakça

  • Angiş S, Oğuzhan P (2013): Effect of thyme essential oil and packaging treatments on chemical and microbiological properties of fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Afr J Microbiol Res, 7, 1136-1143.
  • AOAC (2000): Official Method No. 950.46 – AOAC methods for moisture determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 942.05 – AOAC methods for ash determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 981.10 – AOAC methods for protein determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 960.39 – AOAC methods for fat determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 920.03 – AOAC methods for TVB-N determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 965.33 – AOAC methods for PV determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • Ashrafi Tamai I, Zahraei Salehi T, Khosravi AR, et al (2013): Chemical composition and anti-candida activity of Trachyspermum ammi essential oil on azoles resistant Candida albicans isolates from oral cavity of HIV+ patients. J Med Plants, 12, 137-149.
  • Askary Sary A, Velayatzadeh M, Karimi Sary V (2012): Proximate composition of farmed fish, Oncorhynchus mykiss and Cyprinus carpio from Iran. Adv Environ Biol, 6, 2841-2845.
  • Azizkhani M, Jafari Kiasari F, Tooryan F, et al (2021): Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties. J Food Sci Technol, 58, 1341-1348.
  • Bagamboula CF, Uyttendaele M, Debevere J (2004): Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol, 21, 33-42.
  • Bakkali F, Averbeck S, Averbeck D, et al (2008): Biological effects of essential oils – A review. Food Chem Toxicol, 46, 446–475.
  • Bernardi DC, Mársico ET, Freitas MQ (2013): Quality Index Method (QIM) to assess the freshness and shelf life of fish. Braz Arch Biol Technol, 56, 587-598.
  • Boskabady MH, Alitaneh S, Alavinezhad A (2014): Carum copticum L.: a herbal medicine with various pharmacological effects. BioMed Res Int, 2014.
  • Chaijan M, Benjakul S, Visessanguan W, et al (2005): Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chem, 93, 607–617.
  • Chen CH, Pearson AM, Gray JI (1992): Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds. Food Chem, 43, 177-183.
  • Dave D, Ghaly AE (2011): Meat spoilage mechanisms and preservation techniques: A critical review. Am J Agric Biol Sci, 6, 486-510.
  • Donsi F, Annunziata M, Sessa M, et al (2011): Nanoencapsulation of essential oil to enhance their antimicrobial activity in foods. LWT - Food Sci Technol, 44, 1908-1914.
  • Durmus M (2020): The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 ± 2°C. J Food Saf, 40.
  • Durmus M, Ozogul Y, Köşker AR, et al (2020): The function of nanoemulsion on preservation of rainbow trout fillet. J Food Sci Technol, 57, 895-904.
  • Durmus M, Ozogul Y, Küley Boga E, et al (2019): The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C. J Food Process Preserv, 43.
  • El Amrani S, El Ouali Lalami A, Ez Zoubi Y, et al (2019): Evaluation of antibacterial and antioxidant effects of cinnamon and clove essential oils from Madagascar. Mater Today: Proc, 13, 762-770.
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  • Hyldgaard M, Mygind T, Meyer RL (2012): Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol, 3, 1-24.
  • Jafarinia S, Fallah AA, Habibian Dehkordi S (2022): Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition. Food Sci Hum Wellness, 11, 904-913.
  • Jebelli Javan A, Salimiraad SH, Khorshidpour B (2019): Combined effect of Trachyspermum ammi essential oil and propolis ethanolic extract on some foodborne pathogenic bacteria. Vet Res Forum, 10, 235-240.
  • Kardan-Yamchi J, Mahboubi M, Kazemian H, et al (2020): The chemical composition and anti-mycobacterial activities of Trachyspermum copticum and Pelargonium graveolens essential oils. Recent Pat Antiinfect Drug Discov, 15, 68-74.
  • Khoshbouy Lahidjani L, Ahari H, Sharifan A (2019): The production of nanoemulsion of Curcuma longa essential oil by emulsion phase inversion method and study of its physicochemical properties under refrigerator conditions. J Comp Pathol Iran, 16, 2859-2876.
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  • Kostaki M, Giatrakou V, Savvaidis IN, et al (2009): Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol, 26, 475-482.
  • Kwon JH, Kwon Y, Nam KC, et al (2008): Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken. Meat Sci, 80, 903-909.
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  • M’hir S, Sifi S, Chammem N, et al (2012): Antioxidant effect of essential oils of thymus, salvia and rosemarinus on the stability to oxidation of refined oils. Ann Biol Res, 3, 4259-4263.
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Yıl 2024, , 171 - 182, 01.04.2024

Mohammadjavad Hassanpour Razieh Partovi , Mohammadhassan Shahavi

https://doi.org/10.33988/auvfd.1014845

Öz

Kaynakça

  • Angiş S, Oğuzhan P (2013): Effect of thyme essential oil and packaging treatments on chemical and microbiological properties of fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Afr J Microbiol Res, 7, 1136-1143.
  • AOAC (2000): Official Method No. 950.46 – AOAC methods for moisture determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 942.05 – AOAC methods for ash determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 981.10 – AOAC methods for protein determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 960.39 – AOAC methods for fat determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 920.03 – AOAC methods for TVB-N determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • AOAC (2000): Official Method No. 965.33 – AOAC methods for PV determination. 17th ed. Association of Official Analytical Chemists (AOAC), Gaithersburg, Maryland, USA.
  • Ashrafi Tamai I, Zahraei Salehi T, Khosravi AR, et al (2013): Chemical composition and anti-candida activity of Trachyspermum ammi essential oil on azoles resistant Candida albicans isolates from oral cavity of HIV+ patients. J Med Plants, 12, 137-149.
  • Askary Sary A, Velayatzadeh M, Karimi Sary V (2012): Proximate composition of farmed fish, Oncorhynchus mykiss and Cyprinus carpio from Iran. Adv Environ Biol, 6, 2841-2845.
  • Azizkhani M, Jafari Kiasari F, Tooryan F, et al (2021): Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties. J Food Sci Technol, 58, 1341-1348.
  • Bagamboula CF, Uyttendaele M, Debevere J (2004): Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol, 21, 33-42.
  • Bakkali F, Averbeck S, Averbeck D, et al (2008): Biological effects of essential oils – A review. Food Chem Toxicol, 46, 446–475.
  • Bernardi DC, Mársico ET, Freitas MQ (2013): Quality Index Method (QIM) to assess the freshness and shelf life of fish. Braz Arch Biol Technol, 56, 587-598.
  • Boskabady MH, Alitaneh S, Alavinezhad A (2014): Carum copticum L.: a herbal medicine with various pharmacological effects. BioMed Res Int, 2014.
  • Chaijan M, Benjakul S, Visessanguan W, et al (2005): Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chem, 93, 607–617.
  • Chen CH, Pearson AM, Gray JI (1992): Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds. Food Chem, 43, 177-183.
  • Dave D, Ghaly AE (2011): Meat spoilage mechanisms and preservation techniques: A critical review. Am J Agric Biol Sci, 6, 486-510.
  • Donsi F, Annunziata M, Sessa M, et al (2011): Nanoencapsulation of essential oil to enhance their antimicrobial activity in foods. LWT - Food Sci Technol, 44, 1908-1914.
  • Durmus M (2020): The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 ± 2°C. J Food Saf, 40.
  • Durmus M, Ozogul Y, Köşker AR, et al (2020): The function of nanoemulsion on preservation of rainbow trout fillet. J Food Sci Technol, 57, 895-904.
  • Durmus M, Ozogul Y, Küley Boga E, et al (2019): The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C. J Food Process Preserv, 43.
  • El Amrani S, El Ouali Lalami A, Ez Zoubi Y, et al (2019): Evaluation of antibacterial and antioxidant effects of cinnamon and clove essential oils from Madagascar. Mater Today: Proc, 13, 762-770.
  • Ercolini D, Russo F, Nasi A, et al (2009): Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Appl Environ Microbiol, 75, 1990-2001.
  • Eskandari S, Hosseini H, Hosseini SE, et al (2013): Antioxidant and antibacterial effects of parsley extract (Petroselinum crispum) on silver carp (Hypophthalmichthys molitrix) fillets during refrigeration. Iran J Nutr Sci Food Technol, 8, 165-172.
  • Esmer OK, Irkin R, Degirmencioglu N, et al (2011): The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat. Meat Sci, 88, 221-226.
  • Fan W, Sun J, Chen Y, et al (2009): Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem, 115, 66‐70.
  • Garriga M, Grèbol N, Aymerich MT, et al (2004): Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innov Food Sci Emerg Technol, 5, 451-457.
  • Giménez B, Roncalés P, Beltrán JA (2002): Modified atmosphere packaging of filleted rainbow trout. J Sci Food Agric, 82, 1154–1159.
  • Gokoglu N, Yerlikaya P, Cengiz E (2004): Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chem, 84, 19-22.
  • Goudarzi GhR, Saharkhiz MJ, Sattari M, et al (2011): Antibacterial activity and chemical composition of Ajowan (Carum copticum Benth. & Hook) Essential Oil. J Agric Sci Technol, 13, 203-208.
  • Gram L, Huss HH (1996): Microbiological spoilage of fish and fish products. Int J Food Microbiol, 33, 121-137.
  • Hala A, Neven M, Omara E, et al (2019): Assessment the impact of green tea and rosemary nanoemulsion on the shelf life of fish fillets. Anim Health Res J, 7, 68-80.
  • Heidari Damani M, Partovi R, Shahavi MH, et al (2022): Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency. J Food Meas Charact, 16, 1-13.
  • Hosseini M, Shahavi MH (2012): Electrostatic enhancement of coalescence of oil droplets (in nanometer scale) in water emulsion. Chin J Chem Eng, 20, 654-658.
  • Hosseini M, Shahavi MH, Yakhkeshi A (2012): AC & DC-currents for separation of nano-particles by external electric field. Asian J Chem, 24, 181-184.
  • Hussein MA, Eldaly EA, Hussein HK (2016): Effect of Some Natural Extracts on Shelf Life of Chilled Lucioperca Lucioperca Fillets. 51-55. In: 5th International Conference on Food, Agricultural and Biological Sciences.Bangkok, Thailand.
  • Hyldgaard M, Mygind T, Meyer RL (2012): Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol, 3, 1-24.
  • Jafarinia S, Fallah AA, Habibian Dehkordi S (2022): Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition. Food Sci Hum Wellness, 11, 904-913.
  • Jebelli Javan A, Salimiraad SH, Khorshidpour B (2019): Combined effect of Trachyspermum ammi essential oil and propolis ethanolic extract on some foodborne pathogenic bacteria. Vet Res Forum, 10, 235-240.
  • Kardan-Yamchi J, Mahboubi M, Kazemian H, et al (2020): The chemical composition and anti-mycobacterial activities of Trachyspermum copticum and Pelargonium graveolens essential oils. Recent Pat Antiinfect Drug Discov, 15, 68-74.
  • Khoshbouy Lahidjani L, Ahari H, Sharifan A (2019): The production of nanoemulsion of Curcuma longa essential oil by emulsion phase inversion method and study of its physicochemical properties under refrigerator conditions. J Comp Pathol Iran, 16, 2859-2876.
  • Kitanovski VD, Vlahova-Vangelova DB, Dragoev SG, et al (2017): Extension the shelf-life of fresh golden rainbow trout via ultra-fast air or cryogenic carbon dioxide super chilling. J Aquac Res Development, 8, 481.
  • Kostaki M, Giatrakou V, Savvaidis IN, et al (2009): Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol, 26, 475-482.
  • Kwon JH, Kwon Y, Nam KC, et al (2008): Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken. Meat Sci, 80, 903-909.
  • Ladan Moghadam A (2017): Three new compounds from the seeds of Trachyspermum copticum. Int J Food Prop, 20, 1593-1602.
  • M’hir S, Sifi S, Chammem N, et al (2012): Antioxidant effect of essential oils of thymus, salvia and rosemarinus on the stability to oxidation of refined oils. Ann Biol Res, 3, 4259-4263.
  • Mahboubi M, Kazempour N (2011): Chemical composition and antimicrobial activity of Satureja hortensis and Trachyspermum copticum essential oil. Iran J Microbiol, 3, 194-200.
  • Moghimi R, Ghaderi L, Rafati H, et al (2016): Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chem, 194, 410-415.
  • Mohammadpour Gh, Tahmasbpour R, Rahmani A, et al (2018): Chemical compounds, in vitro antitumor and antibacterial activities of Trachyspermum copticum L essential oil. Iran J Pharmacol Ther, 16, 1-6.
  • Naeim P, Ahari H, Ataei M (2019): Study of the antifungal effects of nanoemulsion and essential oils of Trachyspermum ammi on the Aspergillus niger and the survey of its antioxidant effects on shelf life of hamburger. J Comp Pathol Iran, 16, 2777-2786.
  • Ojagh SM, Rezaei M, Razavi SH, et al (2010): Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem, 120, 193-198.
  • Ozogul Y, Yuvka İ, Ucar Y, et al (2017): Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT - Food Sci Technol, 75, 677-684.
  • Özyurt G, Kuley E, Özkütük S, et al (2009): Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem, 114, 505-510.
  • Partovi R, Khanjari A, Abbaszadeh S, et al (2017): Chemical composition and antimicrobial effect of five essential oils on pathogenic and non-pathogenic Vibrio parahaemolyticus. Nutr Food Sci Res, 4, 43-52.
  • Partovi R, Seifi S, Pabast M, et al (2020): Effect of dietary supplementation of nanocurcumin on oxidant stability of broiler chicken breast meat infected with Eimeria species. Vet Res Forum, 11, 159-163.
  • Pasbani E, Amiri S (2017): Evaluating the effect of Aleo vera gel coating and solid lipid nano-particles containing thymol seed (Carum copticum) essential oil on shelf life of fresh beef. Iran J Nutr Sci Food Technol, 12, 75-86.
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  • Rabiei S, Hosseini H, Rezaei M, et al (2013): Inhibitory effects of Ajowan essential oil on growth of Listeria monocytogenes in Rutilus frissi kutum broth medium and fillet. Iran J Nutr Sci Food Technol, 8, 71-80.
  • Raeisi M, Tajik H, Aliakbarlu J (2012): Antibacterial effect of Carboxymethyl cellulose coating enriched by Zataria Multiflora essential oil and grape seed extract. Med Lab J, 6, 27-34.
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  • Sagar NA, Agrawal RK, Singh R, et al (2022): Quality and shelf life assessment of steam-cooked chicken fingers coated with essential oil nanoemulsions. Food Biosci, 49, 101902.
  • Sahraneshin Samani S, Soleimanian-Zad S, Sheikh-Zeinoddin M, et al (2019): Evaluation of Zataria multiflora Boiss. and Carum copticum L. essential oil based nanoemulsions in inhibition of Byssochlamys fulva growth in apple juice. J Agric Sci Technol, 21, 357-368.
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  • Shadman S, Hosseini SE, Langroudi HE, et al (2015): A study on the synergistic effect of sunflower oil based nanoemulsion with Zataria multiflora Boiss. essential oil on rainbow trout fillets. J Food Microbiol, 2, 61-75.
  • Shahavi MH, Hosseini M, Jahanshahi M, et al (2016): Clove oil nanoemulsion as an effective antibacterial agent: Taguchi optimization method. Desalin Water Treat, 57, 18379-18390.
  • Shahavi MH, Hosseini M, Jahanshahi M, et al (2019): Evaluation of critical parameters for preparation of stable clove oil nanoemulsion. Arab J Chem, 12, 3225-3230.
  • Taghizadeh GH, Rezaei M (2012): Application of gelatin coating incorporated with cinnamon essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) fillet in refrigerated storage. Iran Sci Fish J, 21, 13-23.
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  • Talebi F, Misaghi A, Khanjari A, et al (2018): Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef. LWT - Food Sci Technol, 96, 482-490.
  • Tural S, Turhan S (2017): Antimicrobial and antioxidant properties of thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.) and laurel (Lauris nobilis L.) essential oils and their mixtures. Gıda, 42, 588-596.
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Toplam 78 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Gıda Hijyeni ve Teknolojisi
Bölüm Araştırma Makalesi
Yazarlar

Mohammadjavad Hassanpour 0000-0002-3356-481X

Razieh Partovi 0000-0001-9930-0940

Mohammadhassan Shahavi 0000-0003-2027-6138

Erken Görünüm Tarihi 20 Eylül 2023
Yayımlanma Tarihi 1 Nisan 2024
Yayımlandığı Sayı Yıl 2024

Kaynak Göster

APA Hassanpour, M., Partovi, R., & Shahavi, M. (2024). Shelf life extension of Oncorhynchus aguabonita fillets based on Trachyspermum copticum essential oil nanoemulsion coating during storage at 4°C. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 71(2), 171-182. https://doi.org/10.33988/auvfd.1014845
AMA Hassanpour M, Partovi R, Shahavi M. Shelf life extension of Oncorhynchus aguabonita fillets based on Trachyspermum copticum essential oil nanoemulsion coating during storage at 4°C. Ankara Univ Vet Fak Derg. Nisan 2024;71(2):171-182. doi:10.33988/auvfd.1014845
Chicago Hassanpour, Mohammadjavad, Razieh Partovi, ve Mohammadhassan Shahavi. “Shelf Life Extension of Oncorhynchus Aguabonita Fillets Based on Trachyspermum Copticum Essential Oil Nanoemulsion Coating During Storage at 4°C”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 71, sy. 2 (Nisan 2024): 171-82. https://doi.org/10.33988/auvfd.1014845.
EndNote Hassanpour M, Partovi R, Shahavi M (01 Nisan 2024) Shelf life extension of Oncorhynchus aguabonita fillets based on Trachyspermum copticum essential oil nanoemulsion coating during storage at 4°C. Ankara Üniversitesi Veteriner Fakültesi Dergisi 71 2 171–182.
IEEE M. Hassanpour, R. Partovi, ve M. Shahavi, “Shelf life extension of Oncorhynchus aguabonita fillets based on Trachyspermum copticum essential oil nanoemulsion coating during storage at 4°C”, Ankara Univ Vet Fak Derg, c. 71, sy. 2, ss. 171–182, 2024, doi: 10.33988/auvfd.1014845.
ISNAD Hassanpour, Mohammadjavad vd. “Shelf Life Extension of Oncorhynchus Aguabonita Fillets Based on Trachyspermum Copticum Essential Oil Nanoemulsion Coating During Storage at 4°C”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 71/2 (Nisan 2024), 171-182. https://doi.org/10.33988/auvfd.1014845.
JAMA Hassanpour M, Partovi R, Shahavi M. Shelf life extension of Oncorhynchus aguabonita fillets based on Trachyspermum copticum essential oil nanoemulsion coating during storage at 4°C. Ankara Univ Vet Fak Derg. 2024;71:171–182.
MLA Hassanpour, Mohammadjavad vd. “Shelf Life Extension of Oncorhynchus Aguabonita Fillets Based on Trachyspermum Copticum Essential Oil Nanoemulsion Coating During Storage at 4°C”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, c. 71, sy. 2, 2024, ss. 171-82, doi:10.33988/auvfd.1014845.
Vancouver Hassanpour M, Partovi R, Shahavi M. Shelf life extension of Oncorhynchus aguabonita fillets based on Trachyspermum copticum essential oil nanoemulsion coating during storage at 4°C. Ankara Univ Vet Fak Derg. 2024;71(2):171-82.