期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 19, 期 9, 页码 2007-2015出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2015.1092160
关键词
Whey; Edible coating; Shelf life; Rainbow trout
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.
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