Effect of Nanoemulsion Coating on Discoloration, Total Microbial Content and Sensory Property of Sea Bass (Lates calcarifer) Fillets during Chilled Storage
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Abstract
The effect of nanoemulsions containing high medium chain fatty acid (MCFs) including coconut oil and palm kernel oil as edible coatings on color, microbiological and sensory characteristics of sea bass (Lates calcarifer) fillets during chilled storage (4±0.5 ºC) were investigated in comparison with sunflower seed oil nanoemulsion coating and control (coated with distilled water). The lowest oil droplet particle size diameter of nanoemulsions was obtained when Span 80 was used as an emulsifier (HLB = 4.3). The median oil particle sizes of coconut oil nanoemulsion, palm kernel oil nanoemulsion and sunflower oil nanoemulsion were 219±5, 228±8, and 322±6 nm, respectively. In addition, the highest negative zeta potential was observed in this system. Coated fish fillets with all nanoemulsions tended to have lower degree of lipid oxidation compared to the control (p < 0.05). Drip loss and discoloration of fish fillets were also reduced in all nanoemulsion-coated fish fillets compared to those of the control (p < 0.05). However, no significant differences in such parameters were noticeable between those 2 high MCFs containing nanoemulsion-coated fish fillets (p < 0.05). Coated sea bass fillets with both high MCFs containing nanoemulsions had greater activity in preventing fish discoloration, microbial inhibition and overall sensory characteristics than sunflower oil nanoemulsion-coated fish fillet (p < 0.05). The results indicated that fish fillet coated with coconut oil nanoemulsion had superior effect on inhibiting the microbial growth to other samples throughout the storage period (24 days). Thus, coating fish fillet with coconut oil nanoemulsion can be used as a promising alternative means for keeping overall qualities of sea bass fillet during cold storage.
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