Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax)
| dc.contributor.author | Eylem Ezgi Fadıloğlu | |
| dc.contributor.author | Özlem R. Emir Çoban | |
| dc.date.accessioned | 2025-10-06T17:50:11Z | |
| dc.date.issued | 2022 | |
| dc.description.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). © 2022 Elsevier B.V. All rights reserved. | |
| dc.identifier.doi | 10.1080/10498850.2022.2095684 | |
| dc.identifier.issn | 15470636, 10498850 | |
| dc.identifier.issn | 1049-8850 | |
| dc.identifier.issn | 1547-0636 | |
| dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85134067902&doi=10.1080%2F10498850.2022.2095684&partnerID=40&md5=e19e514e53c9d1c67252d7eca693d271 | |
| dc.identifier.uri | https://gcris.yasar.edu.tr/handle/123456789/8819 | |
| dc.language.iso | English | |
| dc.publisher | Taylor and Francis Ltd. | |
| dc.relation.ispartof | Journal of Aquatic Food Product Technology | |
| dc.source | Journal of Aquatic Food Product Technology | |
| dc.subject | Propolis/β-cyclodextrin Emulsion, Refrigerated Storage Quality, Sea Bass, Whey Protein Isolate Coating, Cold Storage, Emulsification, Food Storage, Odors, Proteins, Textures, Coated Sample, Dicentrarchus Labrax, Propolis/β-cyclodextrin Emulsion, Refrigerated Storage Quality, Refrigerated Storages, Sea Bass, Storage Quality, Whey Protein Isolate, Whey Protein Isolate Coating, Whey Proteins, Coatings | |
| dc.subject | Cold storage, Emulsification, Food storage, Odors, Proteins, Textures, Coated sample, Dicentrarchus labrax, Propolis/β-cyclodextrin emulsion, Refrigerated storage quality, Refrigerated storages, Sea bass, Storage quality, Whey protein isolate, Whey protein isolate coating, Whey proteins, Coatings | |
| dc.title | Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax) | |
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| gdc.description.endpage | 713 | |
| gdc.description.startpage | 702 | |
| gdc.description.volume | 31 | |
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| gdc.oaire.sciencefields | 0404 agricultural biotechnology | |
| gdc.oaire.sciencefields | 04 agricultural and veterinary sciences | |
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| person.identifier.scopus-author-id | Fadıloğlu- Eylem Ezgi (57202072828), Emir Çoban- Özlem R. (36482880400) | |
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