Eylem Ezgi FadıloğluÖzlem R. Emir Çoban2025-10-06202215470636, 104988501049-88501547-063610.1080/10498850.2022.2095684https://www.scopus.com/inward/record.uri?eid=2-s2.0-85134067902&doi=10.1080%2F10498850.2022.2095684&partnerID=40&md5=e19e514e53c9d1c67252d7eca693d271https://gcris.yasar.edu.tr/handle/123456789/8819The 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.EnglishPropolis/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, CoatingsCold 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, CoatingsArticle