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, cilt.25, sa.4, ss.585-596, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 25 Sayı: 4
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10498850.2014.896063
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.585-596
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet

Özet

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.