The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf-life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C.

中文翻译：

---

基于葡萄和肉桂精油的水包油纳米乳在延长冷冻鲻鱼片保质期中的应用

葡萄籽和肉桂上鲻鱼的保质期精油制备的纳米乳剂的作用（鲻）鱼片通过确定理化（pH值，游离脂肪酸，过氧化值，总挥发性盐基氮（TVB-N）来评价，和硫代巴比妥酸反应性物质 (TBAR)）、感官和微生物（嗜温需氧菌、总嗜冷菌和肠杆菌科计数）特性，在 2°C 下储存 14 天。