Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax)
Year: 2022
Type: article
Abstract: The effect of edible coating combining whey protein isolate (WPI) with Propolis/β-cyclodextrin (βCD) emulsion on quality of sea bass (Dicentrarchus labrax) fillets during 16 days of cold storage at 4°C was investigated. coatings reduced pH value and weight loss. The TVB-N and TBA values of WPI-βCD-Propolis coated samples were significantly (p < .05) lower than those of control and WPI-βCD coated samples. WPI-βCD-Propolis coatings were very effective in inhibiting bacterial growth and they prolonged the shelf life of sea bass fillets by 8 days. The color, odor, and texture scores of the WPI-βCD-Propolis treated samples were significantly higher than that of control samples and WPI-βCD samples (p < .05).
Authors: Eylem Ezgi Fadiloglu, Ozlem Emir Coban
Institutions: Yaşar University, Fırat University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDGs: Life below water, Zero hunger
Open Access status: green
OpenAlex ID: W4285040972