The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 ± 2°C)

Abstract

The present study evaluated the effect of whey protein isolate (WPI) coating enriched with thyme essential oil (EO; 3, 5, and 7 %, v/v) on whole trout chemical and microbial quality during refrigerated storage at 4±2 o C. As a result of this study, the addition of thyme essential oil to WPI coatings enhanced quality significantly better than that of the control and WPI coating without thyme essential oil during refrigerated storage, and this effect increased with increase in the thyme EO concentration in WPI coating.

Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

“…showed lower pH values as compared with control samples. Similar findings were reported by other researchers (Ahmad et al, 2012;Tokur et al, 2016;Zakipour Rahimabadi & Divband, 2012).…”

“…Badr, Ahmed, and Elgamd (2014) observed that whey protein edible films incorporated with thyme, cinnamon, and cumin essential oils treatment significantly reduced the growth of total volatile count in fresh beef. Tokur et al (2016) stated that WPI coating enriched with thyme essential oils in the preservation of rainbow trout fillets retarded the growth of aerobic microorganisms during refrigeration storage (48C 6 28C).…”

“…Rainbow trout is one of the most popular aquacultured fish species worldwide and offers many advantages for commercial fisheries and the fish‐processing industry in general. Since trout aquaculture is increasing so rapidly, there is an obvious need for the development of new technologies and efficient fish preservation methods that permit prolonged freshness or an increased shelf life for these products (Tokur et al, ).…”

Recent Developments in Seafood Packaging Technologies

“…This treatment also decreased the population of E. coli O157:H7 to less than 2 log cfu/g beginning at day 4 of storage. Tokur et al [ 116 ] coated whole trout with a whey protein coating containing thyme EO (TEO) held under refrigeration. The results of the study showed that an increase in the amount of TEO used resulted in an increase in the shelf life of the trout.…”

Antibacterial Properties of Whey Protein Coating and Mentha aquatica L. Essential Oil on Coliform Bacteria in Iranian White Cheese

“…Use of Mentha essential oil and whey protein coating showed more antibacterial effects on various bacteria, compared to that use of garlic and rosemary did (4). Antibacterial activity of whey protein coating and 5% Mentha essential oil was investigated in beef packaging (5) and traditional lighvan cheese (6) with the highest inhibitory effects on Escherichia coli, Pseudomonas and Listeria monocytogenes. Moreover, Mentha essential oil associated with chitosan coating was an effective antibacterial packaging system against E. coli, Staphylococcus aureus and L. monocytogenes in Iranian white cheese.…”