Effects of edible whey protein coating and essential oil of Anethum graveolens on the quality of Hypophthalmichthys molitrix fillet during refrigerated storage

Alizadeh Doughikollaee, Ebrahim; Sayyad, Mostafa; Nourzaei, Khadijeh

Effects of edible whey protein coating and essential oil of Anethum graveolens on the quality of Hypophthalmichthys molitrix fillet during refrigerated storage

Authors

Ebrahim Alizadeh Doughikollaee ¹

Mostafa Sayyad ²

Khadijeh Nourzaei ²

¹ Associate Prof, Department of Fisheries, Faculty of Natural Resources, University of Zabol

² MSc. in Fish product processing, Faculty of Natural Resources, University of Zabol

Abstract

The effect of edible whey protein coating and dill (Anethum graveolens) essential oil on the quality and shelf-life of silver carp’s fillets, Hypophthalmichthys molitrix,during refrigeration storage was evaluated. Fillets were immersed in whey protein solution (10%), dill essential oil (5%) and a mixture of whey protein (10%) and dill essential oil (5%), then packed and stored in refrigerator (4˚C). Chemical (PV, TBA and TVB-N) and microbial (TVC and PTC) parameters were measured at 0, 3, 6, 9, 12, 15 and 18 days. The amount of peroxide value and thiobarbitoric acid significantly increased (P < 0.05) in all treatments, but this increace was lower in whey protein coating with dill essential oil fillets. Total volatile basic nitrogen of dill essential oil, whey protein and whey protein with dill essential oil treatments in the first and last phase of storage were 7.55, 7.60, and 7.51- 24.11, 25.84 and 15.55 mgN₂/100 g fillet, respectively. The TVC and PTC amount for whey protein with dill essential oil was lower in comparsion with other treatments. Thus, whey protein coating with dill essential oil increased the shelf-life ofsilver carp’s fillets during refrigerated storage.

Keywords

Dill essential oil

Whey protein

Hypophthalmichthys molitrix

shelf life