Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

• Published in: Journal of food safety 2017-11, Vol.37 (4), p.n/a
• Main Authors: Ouzhan Yildiz, Pinar, Yangilar, Filiz
• Format: Article
• Language: English
• Subjects: Antimicrobial activity; Aroma; Bacteria; Cheese; Coating effects; Dairy products; Essential oils; Fillets; Fish; Fish oils; Food packaging; Food packaging industry; Food safety; Ginger; Lactic acid; Lactic acid bacteria; Mesophilic bacteria; Nitrogen; Odor; Odors; Oils & fats; Oncorhynchus mykiss; Oxygen; Peroxide; pH effects; Preservation; Protective coatings; Proteins; Psychrotrophic bacteria; Sensory evaluation; Sensory properties; Shelf life; Storage; Thiobarbituric acid; Trout; Whey; Whey protein
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/jfs.12341

The present study aimed to investigate the effect of whey protein isolate (WPI) coating enriched with essential oils (ginger and chamomile) on rainbow trout fillets during storage at 4°C. Samples were analyzed at 0, 3, 6, 9, 12, and 15 days for microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas), chemical analyses (pH, thiobarbituric acid reactive substances‐TBARS, total volatile base nitrogen‐TVB‐N, peroxide value [PV]) and sensory quality (odor, taste, tissue, appearance). Bacterial growth was inhibited in samples with high concentrations of essential oils due to its antimicrobial activity. During the storage period, TVB‐N, TBARS, and PVs content gradually increased in all groups, and significant differences were found between the groups (p