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, ss.585-596, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 25 Konu: 4
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10498850.2014.896063
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Sayfa Sayıları: ss.585-596

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.