2026-10-19T00:37:02Zhttps://ebyu-rdlopen.rawdatalibrary.net/oai/requestoai:ebyu-rdlopen.rawdatalibrary.net:ebyu/148622026-10-18T20:36:40Zopenairedrivercom_ebyu_10000col_ebyu_10001Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C)Yıldız, Pınar OğuzhanYangılar, FilizEdible coatingRainbow troutShelf lifeWheyChemical analysisCoatingsCold storageProteinsSensory analysisCoating formulationsMicrobiological analysisRainbow trouts (Oncorhynchus mykiss)Whey protein concentrateFood storageIn 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. Copyright © Taylor & Francis Group, LLC.Taylor and Francis Inc.2016Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/14862https://doi.org/10.1080/10942912.2015.10921601094-2912enInternational Journal of Food Propertiesinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/14862