Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation

Effect of chitosan–Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus) fillets during ice storage

“…Colour parameters for the surface of tilapia fillets are shown in Table . Treated samples show higher L* ( P > 0.05) and lower a* and b* values than the control samples ( P < 0.05), similar to the results of whey protein‐based coatings on frozen Atlantic salmon (Rodriguez‐Turienzo et al ., , ). L* values for all samples slowly decreased during storage; however, this decrease was insignificant ( P > 0.5) and similar with the results from snakehead fish fillets coated with alginate‐calcium stored at 4 °C and ray fish stored in ice (Lu et al ., ; Ocaño‐Higuera et al ., ).…”

Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

“…In a previous work (Rodriguez-Turienzo et al, 2011), thermaltreated whey protein concentrate coatings demonstrated their usefulness for the lipid oxidation decrease in fish with high lipid content (Atlantic salmon). Ultrasound might be a substitute for heating in the treatment of the protein solutions for edible coating formation.…”

“…They are biodegradable and environment-friendly materials that could reduce the use of plastic packaging. Several compounds can be applied as edible coatings for frozen fish; among them, proteins (caseins, whey, soy and egg proteins) form coatings which are able to delay lipid oxidation and to decrease moisture losses of this product (Hirasa, 1991;Rodriguez-Turienzo et al, 2011;Sathivel, 2005;Stuchell & Krochta, 1995). When some of these proteins (whey, soy and egg proteins) are used for edible package formation, a thermal treatment is included in the solution preparation, in order to denature them and produce films of adequate strength and permeability.…”

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

“…In seafood, the uses of different types of edible coatings have been researched to prolong the shelf life and preserve the quality of the fish (Jeon et al, 2002;Kilincceker et al, 2009;Duan et al, 2010). However, few studies have been published to date about whey protein isolate coatings, mainly frozen storage (Stuchell and Krochta, 1995;Motalebi et al, 2010;Rodriguez-Turienzo et al, 2011, 2012 A c c e p t e d M a n u s c r i p t 3 effect of whey protein isolate coatings enriched with thyme essential oil (EO) of fish during refrigerated storage has so far been limited.…”