The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 +/- 2 degrees C)

TOKUR B. K., SERT F., AKSUN E. T., ÖZOĞUL F.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.25, no.4, pp.585-596, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 25 Issue: 4
  • Publication Date: 2016
  • Doi Number: 10.1080/10498850.2014.896063
  • Journal Name: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.585-596
  • Keywords: Whey protein coating, thyme oil, rainbow trout, refrigerated storage, improved quality, EDIBLE COATINGS, RAINBOW-TROUT, SHELF-LIFE, ANTIMICROBIAL ACTIVITIES, FISH FILLETS, DEGREES-C, FILMS, PRESERVATION, OREGANO, ANTIOXIDANT
  • Çukurova University Affiliated: Yes

Abstract

The present study evaluated the effect of whey protein isolate (WPI) coating enriched with thyme essential oil (EO; 3, 5, and 7%, v/v) on whole trout chemical and microbial quality during refrigerated storage at 4 +/- 2 degrees C. As a result of this study, the addition of thyme essential oil to WPI coatings enhanced quality significantly better than that of the control and WPI coating without thyme essential oil during refrigerated storage, and this effect increased with an increase in the thyme EO concentration in WPI coating.