Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

This study evaluated the effect of whey protein concentrate (WPC) coating incorporated with 1.5% cinnamon essential oil (CEO) on the quality of beluga sturgeon (Huso huso) fillet during refrigerated storage (4 ± 1C). Microbial, chemical, and sensorial properties of the fillets were measured for 20 d...

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Bibliographic Details
Published in:Journal of Food Quality
Main Authors: Bahram, Somayeh, Rezaei, Masoud, Soltani, Mehdi, Kamali, Abdolghasem, Abdollahi, Mehdi
Language:unknown
Published: 2016
Subjects:
Biochemistry and Molecular Biology
Food Engineering
Polymer Technologies
Beluga
Beluga*
Online Access:https://doi.org/10.1111/jfq.12227
https://research.chalmers.se/en/publication/513917
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Summary:This study evaluated the effect of whey protein concentrate (WPC) coating incorporated with 1.5% cinnamon essential oil (CEO) on the quality of beluga sturgeon (Huso huso) fillet during refrigerated storage (4 ± 1C). Microbial, chemical, and sensorial properties of the fillets were measured for 20 days. Whey protein edible coating containing 1.5% CEO could extend preserving ability of beluga sturgeon by about 8 days by retarding lipid oxidation and microbial deterioration as reflected by Peroxide Value, Thiobarbituric acid and total viable count. Samples coated with WPC containing CEO also had the lowest pH and Total Volatile Basic Nitrogen. Moreover, the coating did not negatively affect sensory attributes of the fillets.

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