The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 ± 2°C). Issue 4 (18th May 2016)

• Record Type: Journal Article
• Authors: Tokur, Bahar Karakaya; Sert, Filiz; Aksun, Elif Tuğçe; Özoğul, Fatih
• Is Part Of: Journal of aquatic food product technology. Volume 25:Issue 4(2016)
• Page Start: 585
• Page End: 596
• Publication Date: 2016-05-18
• Subjects: Whey protein coating -- thyme oil -- rainbow trout -- refrigerated storage -- improved quality; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2014.896063
• Languages: English
• ISSNs: 1049-8850

Abstract

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°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.