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

ArticleAçık Erişim

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. Copyright © Taylor & Francis Group, LLC.

Anahtar Kelimeler

Edible coatingRainbow troutShelf lifeWheyChemical analysisCoatingsCold storageProteinsSensory analysisCoating formulationsMicrobiological analysisRainbow trouts (Oncorhynchus mykiss)Whey protein concentrateFood storage
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorYıldız, Pınar Oğuzhan
dc.contributor.authorYangılar, Filiz
dc.date.accessioned2026-10-18T20:29:39.551487342Z
dc.date.available2026-10-18T20:29:39.551487342Z
dc.date.issued2016
dc.description.abstractIn 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.
dc.identifier.doi10.1080/10942912.2015.1092160
dc.identifier.eissn1532-2386
dc.identifier.endpage2015
dc.identifier.issn1094-2912
dc.identifier.issue9
dc.identifier.scopus2-s2.0-84973102883
dc.identifier.startpage2007
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/ebyu/14862
dc.identifier.volume19
dc.identifier.wosWOS:000379176500010
dc.language.isoen
dc.publisherTaylor and Francis Inc.
dc.relation.ispartofInternational Journal of Food Properties
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectEdible coating
dc.subjectRainbow trout
dc.subjectShelf life
dc.subjectWhey
dc.subjectChemical analysis
dc.subjectCoatings
dc.subjectCold storage
dc.subjectProteins
dc.subjectSensory analysis
dc.subjectCoating formulations
dc.subjectMicrobiological analysis
dc.subjectRainbow trouts (Oncorhynchus mykiss)
dc.subjectWhey protein concentrate
dc.subjectFood storage
dc.titleEffects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C)
dc.typeArticle
dspace.entity.typePublication
rdl.citation.scopus25
rdl.citation.wos20
rdl.oa.statusopen
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)