Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)
Journal article, 2016

This study evaluated the effect of whey protein concentrate (WPC) coating incorporated with 1.5% cinnamon essential oil (CEO) on the quality of beluga sturgeon (Huso huso) fillet during refrigerated storage (4 ± 1C). Microbial, chemical, and sensorial properties of the fillets were measured for 20 days. Whey protein edible coating containing 1.5% CEO could extend preserving ability of beluga sturgeon by about 8 days by retarding lipid oxidation and microbial deterioration as reflected by Peroxide Value, Thiobarbituric acid and total viable count. Samples coated with WPC containing CEO also had the lowest pH and Total Volatile Basic Nitrogen. Moreover, the coating did not negatively affect sensory attributes of the fillets.

Author

Somayeh Bahram

Islamic Azad University

Masoud Rezaei

Tarbiat Modares University

Mehdi Soltani

Shahid Beheshti University

Abdolghasem Kamali

Islamic Azad University

Mehdi Abdollahi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Journal of Food Processing and Preservation

0145-8892 (ISSN)

Vol. 39 6 743-749

Subject Categories

Biochemistry and Molecular Biology

Food Engineering

Polymer Technologies

DOI

10.1111/jfq.12227

More information

Created

11/21/2019