This paper focused on the determination of the effects of curcumin on extension the shelf life of Oncorhynchus mykiss. The least values of the particle size (10.34 ± 3.8 nm), the total volatile basic nitrogen (11.18 mg/100 g), and the greatest polydispersity index (8.50 ± 0.13) were calculated in a group 5% nanoemulsion after 5 days. Similarly, the least values of total viable bacteria (6.34 ± 0.08 log CFU/g) and coliform count (1.15 ± 0.05 log CFU/g) were measured in groups 1% and 3% CEONs, respectively. The maximum level of Staphylococcus aureus (2.57 ± 0.09 log CFU/g) was observed in group 1% CEON on Day 10 but the minimum FFA (0.7%) was calculated in group 5% on Day 5. It is concluded that CEON at the different concentrations specifically at 5% can retard the growth of spoilage bacteria improve the storability of in fresh fish fillets of O. mykiss to increase the shelf life beside enhancement of the scores of organoleptic properties.

中文翻译：

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乳液相转化制备的姜黄素负载纳米乳液对4°C下储存的Oncorhynchus mykiss货架期的影响

本文着重于确定姜黄素对延长Mycorhynchus mykiss货架期的影响。在5天后的5％纳米乳液组中，计算出最小的粒径（10.34±3.8 nm），总挥发性碱性氮（11.18 mg / 100 g）和最大的多分散指数（8.50±0.13）。同样，分别在1％和3％的CEONs组中测量了总生存细菌的最小值（6.34±0.08 log CFU / g）和大肠菌群计数（1.15±0.05 log CFU / g）。金黄色葡萄球菌的最高水平在第10天，在1％CEON组中观察到（2.57±0.09 log CFU / g），但在第5天，在5％组中计算了最小FFA（0.7％）。得出结论，不同浓度下的CEON特别是5％可以延缓腐败细菌的生长，提高了O. mykiss鲜鱼片的耐贮藏性，从而延长了保质期，同时还提高了感官特性。