Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing methods

Selin Kalkan; Selahaddin Batuhan Akben; Demet Çanga

doi:10.1111/jfpe.13232

journal article Aug 12, 2019

Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing methods

Selin Kalkan

Selahaddin Batuhan Akben

Demet Çanga

Journal of Food Process Engineering Vol. 42 No. 6 · Wiley

View at Publisher Save 10.1111/jfpe.13232

Abstract

AbstractIn this study, the effect of chitosan films supplemented with essential peppermint oil on the microbiological properties of Bonito (Sarda sarda) fillets was investigated. Samples of fish fillets were divided into six groups. These are the only fillet (control group), chitosan film coated with fillets, and fillets coated with chitosan films containing essential peppermint oil of 0.5, 1, 1.5, and 2%. Samples were stored at +4°C along 12 days and microbiological values were measured on 0, 3rd, 6th, 9th, and 12th days. Microbial values measured are total mesophilic aerobic bacteria, psychrotrophic bacteria, Pseudomonas spp., lactic acid bacteria, and yeast–mold. The methods used for analysis are modeling the microbial values caused by the chitosan and essential peppermint oil and transforming the data predicted using model equations into images. According to the results of this analysis method, the shelf life was extended approximately 2 days using only chitosan film coating and it was extended approximately 6 days using chitosan film coating supplemented with essential peppermint oil between 1.75 and 2%. In addition, it has not been achieved to 7 log cfu/g, which is the limit of microbial spoilage on the 12th storage day, thanks to the essential peppermint oil‐added chitosan film coating.Practical ApplicationsThe shelf life of the Bonito fish stored in the refrigerator conditions (+4°C) can be increased up to 6 days using chitosan film supplemented with essential peppermint oil between 1.75 and 2%.

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Published: Aug 12, 2019
Vol/Issue: 42(6)
License: View

Authors

S

Selin Kalkan

Faculty of Engineering, Department of Food Engineering Giresun University Giresun Turkey

S

Selahaddin Batuhan Akben

Department of Electrical and Electronics Engineering Osmaniye Korkut Ata University Osmaniye Turkey

D

Demet Çanga

Department of Food Processing, Bahçe Vocational School Osmaniye Korkut Ata University Osmaniye Turkey

Cite This Article

Selin Kalkan, Selahaddin Batuhan Akben, Demet Çanga (2019). Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing methods. Journal of Food Process Engineering, 42(6). https://doi.org/10.1111/jfpe.13232

Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing methods

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