Volume 10, Issue 1 (2021)                   JFST 2021, 10(1): 75-92 | Back to browse issues page

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Kazemi S, gharekhani A, Tokmechi A. Effects of whey protein coating containing nisin on the shelf life of perch fillet. JFST 2021; 10 (1) :75-92
URL: http://jfst.modares.ac.ir/article-6-49672-en.html
1- Department of Food Science and Technology, Maku Branch, Islamic Azad University, Maku, Iran
2- Department of Veterinary Medicine, Maku Branch, Islamic Azad University, Maku, Iran , a.gharekhani@yahoo.com
3- Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Abstract:   (2176 Views)
Supplying fresh fish and sea products is accompanied with the problem of their rapid spoilage and short shelf life. Therefore, solutions which help increase this shelf life have always been valued. Accordingly, the aim of this study was to evaluate the effect of whey protein coatings containing four different concentrations (100,200,400 and 800 IU/gr) of nisin in perch fillet for storage in refrigerator temperature. Humidity tests, Peroxide Value, Thiobarbituric acid Index, microbial load, water activity and pH were performed over coated and uncoated samples. The results indicated that increasing the shelf life in all treatments led to an increase in peroxide value, Thiobarbituric acid Index, the load of bacteria, pH and water activity, this increase was less in coated samples than the uncoated ones. On the other hand, the findings showed that whey protein and nisin coating with the of concentration 400 IU/gr of perch fillet can add 16 days to increase the shelf life in refrigerator temperature in comparison with the uncoated samples. Based on our findings, it can be concluded that using whey protein coating containing nisin with the concentration of 400 IU/gr of perch fillet as edible coating  can increase the shelf life in the refrigerator temperature.
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Article Type: Original Research | Subject: Preservation and shelflife
Received: 2021/01/29 | Published: 2021/04/17

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