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


Tokur B. K. , Sert F., AKSUN E. T. , ÖZOĞUL F.

Journal of Aquatic Food Product Technology, vol.25, no.4, pp.585-596, 2016 (Journal Indexed in SCI Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 25 Issue: 4
  • Publication Date: 2016
  • Doi Number: 10.1080/10498850.2014.896063
  • Title of Journal : Journal of Aquatic Food Product Technology
  • Page Numbers: pp.585-596
  • Keywords: improved quality, rainbow trout, refrigerated storage, thyme oil, Whey protein coating

Abstract

© 2016 Taylor & Francis.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.