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Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets

DC Field Value Language
dc.contributor.authorKhan, Muhammad Issa-
dc.contributor.authorAdrees, Muhammad Nawaz-
dc.contributor.authorArshad, Muhammad Sajid-
dc.contributor.authorAnjum, Faqir Muhammad-
dc.contributor.authorJo, Cheorun-
dc.contributor.authorSameen, Aysha-
dc.date.accessioned2017-02-10T04:19:54Z-
dc.date.available2017-03-16T17:16:26Z-
dc.date.issued2015-06-23-
dc.identifier.citationLipids in Health and Disease, 14(1):58ko_KR
dc.identifier.urihttp://hdl.handle.net/10371/100690-
dc.descriptionThis is an Open Access article distributed under the terms of the Creative Commons Attribution License
(http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium,
provided the original work is properly credited.
ko_KR
dc.description.abstractAbstract

Background
Edible coatings have beneficial effect on quality of fish and act as barrier against moisture transfer and uptake of oxygen. Edible coating made up of biodegradable materials is helpful to control the quality deterioration and enhance the shelf life.


Methods
The present study was designed to elucidate the effects of whey based protein using two plasticizers i.e. sorbitol and glycerol on oxidative stability and quality characteristics of Rohu (Labeo rohita). Coating solutions were prepared by incorporating whey (8 % protein; w/ w) in distilled water followed addition of sorbitol and glycerol. Dipping method was used to apply coating on fish fillets. The coated fillets were subjected to quality characterictics, pH, color, TBARS, peroxide value, volatile basic nitrogen (TVBN) and sensory evaluation during 40 days of storage.


Results
The results showed significant impact on different quality attributes of fish fillets. Highest (TVBN) and TBARS were observed in control samples (T0) (12.60 ± 0.25, mg/100 g, 0.820 ± 0.02 mg MDA/kg) while lowest in T3 coated samples (8.81 ± 0.18 mg/100 g., 0.352 ± 0.01 mg MDA/kg of meat). Moreover, sensorial findings did not showed adverse effects and T3 coated samples were ranked higher by consumers.


Conclusion
In conclusion, coating fish with Whey: Glycerol: Sorbitol (1:1:1) in current investigation enhances the storage life and quality of fish fillets.
ko_KR
dc.language.isoenko_KR
dc.publisherBioMed Centralko_KR
dc.subjectWhey protein coatingko_KR
dc.subjectFish filletsko_KR
dc.subjectTBARSko_KR
dc.subjectTVBNko_KR
dc.subjectOxidative stabilityko_KR
dc.subjectQualityko_KR
dc.titleOxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) filletsko_KR
dc.typeArticleko_KR
dc.contributor.AlternativeAuthor조철훈-
dc.identifier.doi10.1186/s12944-015-0060-z-
dc.language.rfc3066en-
dc.rights.holderKhan et al.-
dc.date.updated2017-01-06T10:28:11Z-
Appears in Collections:
College of Agriculture and Life Sciences (농업생명과학대학)Program in Agricultural Biotechnology (협동과정-농업생물공학전공)Journal Papers (저널논문_협동과정-농업생물공학전공)
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