Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax)
Loading...
Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
TAYLOR & FRANCIS INC
Open Access Color
Green Open Access
No
OpenAIRE Downloads
OpenAIRE Views
Publicly Funded
No
BIP! Indicators
Impulse
Average
Influence
Average
Popularity
Top 10%
Abstract
The effect of edible coating combining whey protein isolate (WPI) with Propolis/beta-cyclodextrin (beta CD) emulsion on quality of sea bass (Dicentrarchus labrax) fillets during 16 days of cold storage at 4 degrees C was investigated. coatings reduced pH value and weight loss. The TVB-N and TBA values of WPI-beta CD-Propolis coated samples were significantly (p < .05) lower than those of control and WPI-beta CD coated samples. WPI-beta CD-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-beta CD-Propolis treated samples were significantly higher than that of control samples and WPI-beta CD samples (p < .05).
Description
Keywords
Sea bass, whey protein isolate coating, propolis/beta-cyclodextrin emulsion, refrigerated storage quality, SHELF-LIFE, STORAGE, ANTIOXIDANT, ANTIFUNGAL, EXTRACTS, CHITOSAN, FILM, OIL, Sea Bass, Whey Protein Isolate Coating, Refrigerated Storage Quality, Propolis/β-Cyclodextrin Emulsion, Propolis/Beta-Cyclodextrin Emulsion
Fields of Science
0404 agricultural biotechnology, 04 agricultural and veterinary sciences
Citation
WoS Q
Scopus Q
OpenCitations Citation Count
2
Source
Journal of Aquatic Food Product Technology
Volume
31
Issue
7
Start Page
702
End Page
713
PlumX Metrics
Citations
Scopus : 3
Captures
Mendeley Readers : 10
Google Scholar™
