Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4 degrees C)

Yildiz P. O., YANGILAR F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.19, sa.9, ss.2007-2015, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 9
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10942912.2015.1092160
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2007-2015
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Evet

Özet

In this study, the effect of different whey protein concentrate coating formulations (with or without glycerol) on the storage of fillets over a period of 15 days at 4oC was investigated. Fillets were conducted to microbiological, chemical, and sensory analyses. Difference in microbiological and chemical changes between samples was found to be significant (p < 0.05) during storage period. The Y and Z were preferred more by the panellists, while C samples received the lowest scores. According to the results of microbiological analyses, shelf life of fillets was estimated at 6, 9, 12, and 15 days for C, X, Y, and Z samples, respectively.