THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE

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KHEZRI AHMADABAD M.; REZAEI M.; OJAGH S.M.

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Journal: Journal of food science and technology Year:2016 | Volume:12 | Issue:49 Page(s): 11-20

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Title

THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE

Author(s)

KHEZRI AHMADABAD M. | REZAEI M. | OJAGH S.M. | Issue Writer Certificate

Keywords

WHEY PROTEINQ2

THYME OILQ1

SHELF-LIFEQ2

RAINBOW TROUT FILLETQ2

Abstract

WHEY PROTEIN based edible coating containing 0.5, 1 and 1.5% (w/v) thyme essential oil was used for inhibition of bacterial growth of RAINBOW TROUT FILLETs during cold storage. Microbial analyzes (total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriacea) as well as total volatile basicnitrogen (TVB-N) and pH measuring was performed periodically every four days. Results showed that WHEY PROTEIN coating containing thyme essential oil was able to inhibit bacterial growth of fish fillets. Also the TVB-N and pH values in the coated samples were significantly (p<0.05) lower than those of non-coated treatment. Among the treatments used in this study, treatment with 1.5% thyme essential oil containing edible coating was the most effective treatment against evaluated bacteria in this study, As could extend the SHELF-LIFE of RAINBOW TROUT FILLETs stored at refrigerator for at least 4 days compared to control.

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APA: Copy

KHEZRI AHMADABAD, M., REZAEI, M., & OJAGH, S.M.. (2016). THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(49), 11-20. SID. https://sid.ir/paper/72633/en

Vancouver: Copy

KHEZRI AHMADABAD M., REZAEI M., OJAGH S.M.. THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;12(49):11-20. Available from: https://sid.ir/paper/72633/en

IEEE: Copy

M. KHEZRI AHMADABAD, M. REZAEI, and S.M. OJAGH, “THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 49, pp. 11–20, 2016, [Online]. Available: https://sid.ir/paper/72633/en

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