Eylem Ezgi FadilogluOzlem Emir CobanCoban, Ozlem EmirEmir Coban, OzlemFadiloglu, Eylem Ezgi2025-10-0620221049-88501547-063610.1080/10498850.2022.20956842-s2.0-85134067902http://dx.doi.org/10.1080/10498850.2022.2095684https://gcris.yasar.edu.tr/handle/123456789/6880https://doi.org/10.1080/10498850.2022.2095684The 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).Englishinfo:eu-repo/semantics/closedAccessSea bass, whey protein isolate coating, propolis/beta-cyclodextrin emulsion, refrigerated storage qualitySHELF-LIFE, STORAGE, ANTIOXIDANT, ANTIFUNGAL, EXTRACTS, CHITOSAN, FILM, OILSea BassWhey Protein Isolate CoatingRefrigerated Storage QualityPropolis/β-Cyclodextrin EmulsionPropolis/Beta-Cyclodextrin EmulsionArticle