Preservation of Atlantic Salmon (Salmo salar) Fillets Using Jasmine Essential Oil-Loaded Nanoemulsions Stabilized with a Whey Protein/Oxidized Corn Starch Complex

This study evaluated the ability of a jasmine essential oil (JEO)-loaded nanoemulsion alone (WOM) and combined with modified atmosphere packaging (WOM-MAP) to extend the shelf life and maintain the quality of Atlantic salmon (<i>Salmo salar</i>) at 4 °C. The WOM was stabilized with oxidized corn starch (OCS) and whey protein (WP), and had a particle size of 255.7 nm and zeta potential of -25.43 mV. The treated salmon fillets were periodically analyzed for spoilage extent, texture, protein structure, and other quality parameters. The findings of this study showed that the salmon fillets treated with the WOM, particularly when combined with the MAP, was able to retain their original texture and taste to a great extent. Compared to the control check group (CK), the WOM and WOM-MAP treatments reduced bacterial counts by 2.1 log CFU/g and 2.4 log CFU/g, respectively, by the 20th day. Both the WOM and WOM-MAP treatments exhibited lower total volatile basic nitrogen and K values, prevented protein structural changes, and reduced free amino acid breakdown. These results indicate that the WOM effectively extends the shelf life and maintains the quality of Atlantic salmon, offering a promising natural preservative to preserve the quality and safety of seafood.