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

Abstract

In 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 degrees 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 Applications The shelf life of the Bonito fish stored in the refrigerator conditions (+4 degrees C) can be increased up to 6 days using chitosan film supplemented with essential peppermint oil between 1.75 and 2%.