Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C

The changes in TVB-N (Total Volatile Base Nitrogen) content, sensory and microbiological properties of raw and steamed trout cubes treated with lemon oil nanoemulsion (LON) were examined for 30 days at 4 ± 2 °C and the shelf life was determined. RT (raw trout), RTL (raw trout treated with LON), ST (steamed trout), and STL (steamed trout treated with LON) groups were assigned. Zeta size, polydispersity index and zeta potential values of fabricated nanoemulsion were determined as equal to 197.067 nm, 0.217, and - 3.56 mV, respectively. The numbers of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Total Yeast and Mold (TYM), Total Coliform Bacteria (TCB), and Total Anaerobic Bacteria (TAB) were significantly decreased in the steam cooking and LON treated groups.The increase in the TVB-N amount was limited in the samples treated with nanoemulsion, and STL samples showed better sensory quality. As a result, nanoemulsification and steam cooking application increased the sensory and microbiological quality of trout and extended its shelf life.