O R I G I N A L A R T I C L E
E
ffects of whey protein isolate based coating enriched with
Zingiber officinale and Matricaria recutita essential oils on the
quality of refrigerated rainbow trout
P
ınar Oguzhan Yıldız
1|
Filiz Yang
ılar
21
Department of Food Engineering, Faculty of Engineering, Ardahan University, 75000, Ardahan, Turkey
2
Department of Nutrition and Dietetics, Faculty of Health Sciences, Erzincan University, 24100, Erzincan, Turkey Correspondence
Pınar Oguzhan Yıldız, Department of Food Engineering, Faculty of Engineering, Ardahan University, 75000 Ardahan, Turkey.
Email: pinaroguzhan@hotmail.com
Abstract
The present study aimed to investigate the effect of whey protein isolate (WPI) coating enriched with essential oils (ginger and chamomile) on rainbow troutfillets during storage at 48C. Samples were analyzed at 0, 3, 6, 9, 12, and 15 days for microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas), chemical analyses (pH, thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N, peroxide value [PV]) and sen-sory quality (odor, taste, tissue, appearance). Bacterial growth was inhibited in samples with high concentrations of essential oils due to its antimicrobial activity. During the storage period, TVB-N, TBARS, and PVs content gradually increased in all groups, and significant differences were found between the groups (p< .05). In conclusion, the addition of of ginger and chamomile essential oils to WPI coatings showed a positive effect on the rainbow trout shelf-life.
Practical applications
Whey protein is a by-product of the cheese-making industry and is already known as an excellent barrier to oxygen, aroma, and oil and can be used as a coating material for improving the oxygen barrier property of food packaging. The use of an essential oil in freshfish preservation may be considered an alternative“natural” additive, extending the shelf life of the product. Our study has clearly shown that addition of ginger and camolime essential oil and whey protein isolate coating infish resulted in longer shelf life, and this method could be commercially used.
1
|I N T R O D U C T I O N
Rainbow trout is one of the most popular aquaculturedfish species worldwide and offers many advantages for commercial fisheries and the fish-processing industry in general. Since trout aquaculture is increasing so rapidly, there is an obvious need for the development of new technologies and efficient fish preservation methods that permit prolonged freshness or an increased shelf life for these products (Tokur et al., 2016).
Ediblefilms are thin layers made of edible material which once formed can be placed on or between food components to extend shelf life (Falguera, Quintero, Jimenez, Mu~noz, & Ibarz, 2011). It can be pre-pared from a wide variety of raw materials, including polysaccharides, proteins, and lipids (Gennadios, Hanna, & Kurth, 1997). Ediblefilm and coatings have advantages, such as edibility, biodegradability, biocom-patibility, aesthetic appearance and barrier features, nontoxic, and non-polluting (Bourtoom, 2008; Debeaufort, Quezada-Gallo, & Voilley,
1998). In addition, they are accepted as food preservatives due to the facts that they can contain antimicrobial agents, antioxidants and other food additives harmoniously when added into the film during production along with their shelf life-increasing abilities (Campos, Gerschenson, & Flores, 2011; Janjarasskul & Krochta, 2010; Gunlu et al., 2014). In recent years, packaging research has focused more on biodegradablefilms, including films made from plant and animal edible protein sources such as corn zein, wheat gluten, soy and peanut protein, cottonseed, albumin, gelatin, collagen, casein, and whey pro-teins (Seydim & Sarikus, 2006; Tharanathan, 2003).
Whey proteins have exceptional nutritional value and functional properties (Huffman, 1996; Kinsella & Morr, 1984; Ozdemir & Floros, 2008). Cheese whey, which is produced in large quantities as a by-product in the cheese making process, has excellent functional proper-ties and is used to produce ediblefilms and coatings. Utilization of whey excess in the form of whey protein concentrate (WPC) could effectively alleviate the whey disposal problem by the conversion of
J Food Saf. 2017;37:e12341. https://doi.org/10.1111/jfs.12341
whey into value-added products, such as ediblefilms and coatings (Jav-anmard, 2009). The use of ediblefilms to release antimicrobial constitu-ents in food packaging is a form of active packaging that could extend the shelf life of a product and provides microbial safety for consumers (Rooney, 1995). It acts to reduce, inhibit, or retard the growth of patho-gen microorganisms in packed foods and packaging materials (Vermei-ren, Devlieghere, Van Beest, de Kruiif, & Debevere, 1999). In order to control undesirable microorganisms in food surfaces natural or syn-thetic antimicrobial agents can be incorporated into polymer coatings (Appendini & Hotchkiss, 2002; Perez et al., 2011). The application of essential oils (EOs) has proven to be an effective preservation method that extends the shelf life of fresh foods (Coban et al., 2012; Erkan, 2012; Giatrakou, Kykkidou, Papavergou, Kontominas, & Savvaidis, 2008; Harpaz, Glatman, Drabkin, & Gelman, 2003; Quitral et al., 2009). Essential oils (EOs) are aromatic, oily liquids that are obtained from plant material and humans have used essential oils together with their contents asflavorers in their food throughout the history maybe with-out knowing their large range of antimicrobial functions (Alzoreky & Nakahara, 2003; Holley & Patel, 2005; Kim, Marshall, & Wei, 1995; Packiyasothy & Kyle, 2002). Reviewer is fully right. It was changed as “Many researchers have found that chamomile essential oil have anti-oxidant, as a source of phenolic compounds and antimicrobial proper-ties in dairy studies” (Caleja et al., 2015; Mohamed et al., 2013; Tepla et al., 2016).
The objective of this study was to determine the effect of whey protein isolate (WPI) coating enriched with two essential oils on the shelf life of rainbow troutfilet during the storage at 48C.
2
|M A T E R I A L S A N D M E T H O D S
2.1
|Preparation of
fish samples
The research material, the rainbow trout (O. mykiss, average weight 2506 25) was obtained from the Ataturk University Agricultural Col-lege Fisheries Department’s rainbow trout breeding and research cen-ter. The freshfish samples were carried to the laboratory and washed with tap water. A total of 72fish samples were eviscerated, stored until rigor had resolved and thenfilleted, yielding a total of 144 fillets. Fish samples were divided into six groups; C1 (control, without edible and essential oil), C2 (WPI coating solution without essential oils), C3 (WPI coating enriched with 0.2% [v/v] ginger EO added), C4 (WPI coating enriched with 0.2% [v/v] chamomile EO added), C5 (WPI coating enriched with 0.2% [v/v] combine essential oils ginger and chamomile), and C6 (WPI coating enriched with 0.4% [v/v] combine essential oils ginger and chamomile). Essential oils, ginger, and chamomile were pur-chased from Caelo, Hilden, Germany.
2.2
|Preparation of whey forming solutions
In the preparation of coating solution, a modified procedure of Rodriguez-Turienzo et al. (2011) was used where WPC (8% protein, w/ w) was dispersed in deionized water (30 min) at room temperature (208C). Then, glycerol (8% w/w) was added to the solution. All solutions
were mixed for 30 min and then heated in water bath (808C for 30 min).
2.3
|Edible
film coating preparations
Edible film coating solutions was prepared addition of essential oils. After homogenizing for 2 min using Ultra-Turrax (IKA Werke T 25, Germany) were cooled to room temperature for 1.5 hr. Edible film coating solutions were applied the surface (two sides) of each fillet using a silicone brush for each group.
2.4
|Packaging and storage
After coatings,fillets were dried at 208C for 40 min The fish fillets were then packed in polyethylene bags (153 25 cm, composed of PA/ PE [polyethylene/polyamide] at a thickness [3-seal bags GB 70] that allowed an O2permeability of 40 cm3/[m2.day.atm] at 238C, an N2
per-meability of cm3/[m2.day.atm] at 23
8C, CO2permeability of 145 cm3/
[m2.day.atm] at 238C, and a water vapor permeability of <3 g [m2.day.
atm] at 238C). The trout samples were first analyzed at the end of the storage process and before coating. Other analyses were carried out at a 3-days intervals (that is, on the 0rd, 3rd, 6th, 9th, 12th, and 15th days) and stored at 48C by duplicating all the analyses.
2.5
|Microbiological analysis
A sample (25 g) was taken from eachfillet, transferred aseptically to a stomacher bag containing 225 ml of 0.1% peptone water and was homogenized for 60 s using a Stomacher blender (Lab Stomacher Blender 400-BA 7021 Seward Medical, England) at room temperature. For microbial analyses, 0.1 ml samples of serial dilutions (1:10, diluent: 0.1% peptone water) were inoculated on agar plates. The total meso-philic aerobic bacteria (TMAB) and total psychrotrophic aerobic bacte-ria (TPAB) numbers were determined using plate count agar (PCA Merck 1.05463.0500) plates that were incubated at 308C for 2 days or at 108C for 7 days, respectively. The number of lactic acid bacteria (LAB) was determined using Man Rogosa Sharpe agar (MRS, de Man, Rogosa Sharpe Agar Oxoid CM0361) plates that were incubated at 308C for 2 days. Pseudomonas were determined using cetrimide fusidin cephaloridine agar (CFC, Pseudomonas Agar Base-Oxoid CM05591 CFC Selective Agar Supplement-Oxoid SR0103) after incu-bation at 258C for 2 days.
2.6
|Chemical analysis
Total volatile base nitrogen (TVB-N) content was determined using the method reported by Malle and Tao (1987). The TVB-N contents were expressed as mg 100 g21fish muscle. The Thiobarbituric acid reactive substances (TBARS) content was determined as reported by Lemon (1975) and Kilic and Richards (2003). The TBARS content was expressed asmmol malondialdehyde (MDA) kg21fish muscle. The pH was determined according to the method of Gokalp et al. (2001). The parameter of peroxide was measured conveniently using the method of Shantha and Decker (1994).
2.7
|Sensory evaluation
Eight panellists experienced in the sensorial evaluation of cooked rain-bow trout assessed the samples on the 0rd, 3rd, 6th, 9th, 12th, and 15th days of storage considering the method described by Dikel (2012) and modifying the sensory criteria for the characteristics of trout. Sam-ples were scored considering four sensorial features which are: odor, taste, tissue, and appearance as 1–3 (spoiled), 4–6 (good), and 7–9 (excellent).
2.8
|Statistical analysis
The experimental design consisted of completely randomized design in a factorial arrangement: six treatments of rainbow trout (C1, C2, C3, C4, C5, and C6), six storage time (0, 3, 6, 9, 12, and 15 days) and two replicates. All statistical calculations were performed using through the Statistica 6.0 software package and SAS Statistical Software, 1998 (Statsoft Inc., Tulsa, OK) and SPSS 13.0. Duncan’s multiple range tests and variance analysis were used to evaluate the significance level (p< .05) for statistical differences.
3
|R E S U L T S
3.1
|Microbiological changes
The results of the microbiological analysis of C1, C2, C3, C4, C5, and C6filleted trout samples are demonstrated in Figure 1a–d. Significant differences (p < .05) were determined between groups. The results revealed that the TAMB and psychrotrophic bacteria counts of C sam-ples were higher than the others. At the beginning of the storage period, TMAB (3.05, 2.00, 2.00, 2.00, and 2.00 log cfu g21) and psy-chrotrophic bacteria (3.14, 2.00, 2.00, 2.00, and 2.00 log cfu g21) were recorded for treatments C1, C2, C3, C4, and C5, respectively. TMAB contents (Figure 1a) and psychrotrophic bacteria (Figure 1b) of C1, C2, C3 exceeded the limit (7 log cfu g21) for fresh marine species (ICMSF, 1992) on days 6, 12, and 15 of storage. This limit was not exceeded throughout storage in C4, C5, and C6. At the end of storage period populations of TMAB (10.36, 8.17, 7.35, 6.27, 6.02, and 5.21 log cfu g21) and psychrotrophic bacteria (10.77, 8.58, 7.51, 6.36, 6.27, and 6.10 log cfu g21) were recorded for treatments C1, C2, C3, C4, C5, and C6, respectively.
Initial counts were 2.0 log cfu g21(LAB) (Figure 1c) and 2.0 log cfu g21(Pseudomonas) (Figure 1d), at the end of storage period populations of LAB (8.02, 6.88, 5.11, 4.27, 3.90, and 2.00 log cfu g21) and Pseudo-monas (8.43, 7.10, 5.96, 4.78, 4.20, and 3.32 log cfu g21) were recorded for treatments C1, C2, C3, C4, C5, and C6, respectively.
3.2
|Chemical changes
3.2.1
|TVB-nitrogen
TVB-N could be used as a quality indicator forfish and their products and is associated with the amino acid decarboxylase activity of micro-organisms during storage (Kose & Koral, 2005). According to quality classification, in “very good” TVB-N value should be up to 25 mg/100
F I G U R E 1 Total aerobic mesophilic counts (a), psychrotrophic bacteria (b), LAB counts (c), and Pseudomonas (d) changes of rainbow troutfillets with WPI coating enriched with essential oils (ginger and camolime) during cold storage
g,“good” up to 30 mg/100 g, “marketable” up to 35 mg/100 g, and “spoilaged” more than 35 mg/100 g were evaluated (Varlık, Ugur, Gokoglu, & Gun, 1993). Initial TVB-N values of C1, C2, C3, C4, C5, and C6 groups were found to be 14.62, 12.36, 11.95, 10.89, 9.99, and 9.00 mg N 100 g21, respectively (Table 1).
3.2.2
|Lipid oxidation
Lipid oxidation is one of the factors that cause product spoilage (Ruiz-Capillas & Moral, 2001). The TBA test is widely used to measure lipid oxidation in food products (Sallam, 2007; Jeon, Kamil, & Shahidi, 2002; Yu, Scanlin, Wilson, & Schmidit, 2002). TBA value is determined by measuring the MDA which is a spoilage product of the lipid hyperox-ides that form as a result of the oxidative processes of unsaturated fatty acids (Guillen & Ruiz, 2004). Initial TBARS values (Table 1) were 2.01, 1.82, 1.61, 1.49, 1.16, and 1.08mmol MDA kg21for C1, C2, C3, C4, C5, and C6, respectively. Changes in TBARS value during storage are shown in Table 1. At the end of storage TBARS values were 9.79, 8.45, 6.82, 5.13, 4.44, and 3.90mmol MDA kg21for treatments C1, C2, C3, C4, C5, and C6, respectively.
3.2.3
|pH
The pH in freshfish flesh in almost neutral. In the post-mortem period, decomposition of nitrogenous compounds leads to an increase in pH in thefish flesh. The increase in pH indicates the loss of quality (Can, 2011). The pH values of rainbow troutfillets (Table 1) were 6.22, 6.21, 6.19, 6.19, 6.19, and 6.08 (at initial experiment) and 6.73, 6.69, 6.44, 6.38, 6.27, and 6.22 (at end of storage) for C1, C2, C3, C4, C5, and C6, respectively.
3.2.4
|Peroxide value
The primary product of lipid oxidation is fatty acid hydroperoxide, measured as peroxide value (PV). Peroxides are unstable compounds, and they break down to aldehydes, ketones and alcohols that are vola-tile products causing off-flavor in products. In this respect, detection of peroxides which are formed at the initial stages of rancidity is generally used as an indicator of quality (Ucak, Ozogul, & Durmus, 2011; Yapar & Erdol, 1999). The PVs were 2.16, 2.02, 1.79, 1.55, 1.32, and 1.14 meq O2 kg21lipid (at initial experiment) and 4.32, 3.92, 3.45, 3.35,
3.18, and 3.02 meq O2kg21lipid (at end of storage) for C1, C2, C3 C4,
C5, and C6, respectively (Table 1). The PV of all samples increased with storage time. Significant differences (p < .05) were found between samples.
3.2.5
|Sensory changes
The results of the sensory evaluation (appearance, taste, odor and tis-sue) of rainbow trout samples are presented in Figure 2. A significant difference (p < .05) was found to be between the samples for appear-ance, taste, odor, and tissue during storage time.
4
|D I S C U S S I O N
The microbiological results also showed that the trout coated with WPI enriched with combine ginger and chamomile oil might have TMAB
and psychrotrophic bacteria counts the lowest compared to control. These results showed ginger and chamomile having the greatest anti-microbial activity. Chamomile and ginger essential oils have antimicro-bial properties (Mohamed et al., 2013; Nychas & Skandamis, 2003; Tepla et al., 2016). Similar results were found by Ojagh, Rezaei, Razavi, and Hosseini (2010) who also reported successful inhibition of psy-chrotrophic bacteria growth in refrigerated rainbow troutfilet coated with chitosan and cinnamon oil. Ahmad, Benjakul, Sumpavapol, and Nirmal (2012) reported that gelatinfilm incorporated with lemongrass essential oil in the sea bass slices delayed the microbial spoilage. Badr, Ahmed, and Elgamd (2014) observed that whey protein ediblefilms incorporated with thyme, cinnamon, and cumin essential oils treatment significantly reduced the growth of total volatile count in fresh beef. Tokur et al. (2016) stated that WPI coating enriched with thyme essen-tial oils in the preservation of rainbow troutfillets retarded the growth of aerobic microorganisms during refrigeration storage (48C 6 28C). Gomez-Estaca, Lopez de Lacey, Gomez-Guillen, Lopez-Caballero, and Montero (2009) observed that the gelatin coatings enriched with the clove essential oil and chitosan showed good antimicrobial activity.
LAB and Pseudomonas amount increased in all groups during stor-age. LAB is facultative anaerobic bacteria that can grow under both anaerobic and aerobic conditions (Plahar, Pace, & Lu, 1991). Similar findings were reported by other researchers (Jouki, Yazdi, Mortazavi, Koocheki, & Khazaer, 2014; Kazemi & Rezaei, 2015; Tsiligianni, Papa-vergou, Soultos, Magra, & Savvaidis, 2012; Vatavali, Karakosta, Natha-nailides, & Kontominas, 2013). Jouki et al. (2014) observed that seed mucilagefilm containing 2% thyme essential oil treatment reduced the growth of LAB. Zinoviadou, Koutsoumanis, and Biliaderis (2009) observed that whey protein ediblefilms incorporated with oregano oil treatment significantly reduced the growth of Pseudomonas in fresh beef. Seifzadeh (2011) found that whey protein ediblefilms coating reduced the growth Pseudomonas.
TVB-N, a parameter that quantifies the compounds composed of ammonia and primary, secondary, and tertiary amines, is widely used as an indicator of deterioration of muscle tissues (Fan, Sun, Chen, Qiu, Zhang, & Chi, 2009). Its increase is related to the activity of spoilage bacteria and endogenous enzymes (Jouki et al., 2014; Kyrana, Lougo-vois, & Valsamis, 1997). This values increased in the duration of storage time in all groups. These increaeses can be explained by proteolysis, due to enzymatic and microbial activities in the samples during proc-essing. Similarly, TVB-N values have been reported for rainbow trout (Erkan, 2012). Zakipour Rahimabadi and Divband (2012) observed higher amounts of TVB-N for uncoated, coated, coated1 0.2% Zataria multiflora EO and coated 1 0.4% Z. multiflora EO silver carp filet (35.68, 30.13, 29.48, and 29.16 mg N 100 g21, respectively) at 18th day of refrigerated storage. Goulas and Kontominas (2007) found that TVB-N of treatment oregano oil is lower than that nontreatment sample. Seif-zadeh et al. (2011) reported that TVB-N of coated groups are lower than that uncoated sample. These findings are convenient with the findings in the present study.
The consumability limit value of the TBA content forfish and fish product was between 7 and 8 mg MDA kg21(Sinnurber & Yu, 1958).
TBARS values increased in all groups during the storage period. The lowest TBARS values were obtained in C6 sample. These results showed the antioxidant characteristics of essential oils. Similar results have been obtained in the literature on the effective antioxidant activ-ity of essential oils in rainbow trout (Coban et al., 2012; Erkan, 2012). Georgantelis, Ambrosiadis, Katikou, Blekas, and Georgakis (2007) reported that the antioxidative effect of chitosan was greatly enhanced by the addition of chitosan to rosemary extract. Fernandez-Lopez, Zhi, Aleson-Carbonell, Perez-Alvarez, and Kuri (2005) and Thaker, Hanja-bam, Gudipati, and Kannuchamy (2016) found that TBA values in EO-treated groups were lower than control groups. Serdaroglu and Fele-koglu (2005) observed that rosemary and onion extract inhibited the TBA. The use of thyme oil to protect muscle foods against oxidation has been reported in the literature. Mariutti, Orlien, Bragagnolo, and
Skibsted (2008) and Erkan and Bilen (2010) found that a garlic oil and thyme oil was an effective means of controlling lipid oxidation in chicken andfish meat, as reflected in thiobarbituric acid reactive sub-stance values.
The samples treated by essential oil (C3, C4, C5, and C6) and C2 showed lower pH values as compared with control samples. Similar findings were reported by other researchers (Ahmad et al., 2012; Tokur et al., 2016; Zakipour Rahimabadi & Divband, 2012).
The sensory scores for each sample indicated“good quality” after processing. C3 and C5fish samples scored higher than the other groups (p< .05). C1 sample was given the lowest scores by the panellists. The rainbow troutfillets treated with EO were most preferred samples in terms of sensory properties. It can be seen that the addition of ginger and chamomile EOs (p< .05) affected the taste and odor of fish samples
T A B L E 1 The changes in chemical characteristics of rainbow troutfillets with whey proted-n isolate coating enriched with essential oils (ginger and camolime) during cold storage
Trout samples Storage time (days) pH TBARSmmol (MDA)/kg TVB-N (mg 100/g) Peroxide (meq O2/kg lipid)
C1 0 6.226 0.28a 2.016 0.11a 14.626 0.84a 2.166 0.09a 3 6.396 0.16ab 3.246 0.38b 17.186 0.12b 2.276 0.08a 6 6.286 0.08ab 4.906 0.16c 22.276 0.21c 2.726 0.21b 9 6.596 0.16bc 6.196 0.08d 27.526 0.11d 3.236 0.08c 12 6.516 0.42bc 8.166 0.09e 32.476 0.35e 3.576 0.07d 15 6.736 0.09c 9.796 0.14f 37.136 0.19f 4.326 0.06e C2 0 6.216 0.42a 1.826 0.15a 12.366 0.21a 2.026 0.04a 3 6.276 0.28ab 2.656 0.09b 15.296 0.21b 2.206 0.13a 6 6.356 0.28b 3.876 0.42c 19.906 1.31c 2.526 0.08b 9 6.556 0.56c 5.116 0.16d 24.216 1.29d 3.086 0.12c 12 6.486 0.02c 7.046 0.16e 29.546 0.53e 3.406 0.09d 15 6.696 0.02d 8.456 0.24f 33.926 0.15f 3.926 0.07e C3 0 6.196 0.01a 1.616 0.12a 11.956 0.09a 1.796 0.12a 3 6.246 0.04ab 2.186 0.18b 14.056 0.22b 2.106 0.18b 6 6.366 0.14bc 3.146 0.12c 17.616 1.37c 2.436 0.12c 9 6.456 0.07cd 4.556 0.16d 19.606 0.35d 2.896 0.16d 12 6.546 0.08cd 5.786 0.14e 22.186 0.24e 3.206 0.14e 15 6.446 0.02d 6.826 0.07f 27.176 1.13f 3.456 0.07f C4 0 6.196 0.01a 1.496 0.11a 10.896 0.45a 1.556 0.15a 3 6.276 0.04ab 2.016 0.11b 13.366 0.16b 1.996 0.02b 6 6.336 0.02bc 2.936 0.08c 16.026 0.39c 2.316 0.02c 9 6.496 0.04d 3.856 0.09d 17.226 0.18c 2.826 0.11d 12 6.326 0.02bc 4.636 0.22e 21.856 0.22d 3.036 0.01d 15 6.386 0.05c 5.136 0.18f 26.886 1.48e 3.356 0.17e C5 0 6.196 0.01a 1.166 0.11a 9.996 0.41a 1.326 0.14a 3 6.246 0.04ab 1.896 0.19b 12.216 0.25b 1.826 0.08b 6 6.326 0.02b 2.396 0.22b 14.946 0.53c 2.066 0.10b 9 6.466 0.02c 2.976 0.05c 15.286 0.33c 2.636 0.08c 12 6.226 0.04ab 3.696 0.11d 19.526 0.76d 2.986 0.04d 15 6.276 0.08ab 4.446 0.32d 25.426 0.55e 3.186 0.12d C6 0 6.086 0.04a 1.086 0.05a 9.006 0.15a 1.146 0.05a 3 6.186 0.02ab 1.756 0.04b 11.446 0.47b 1.556 0.14b 6 6.256 0.02b 1.946 0.10c 13.606 0.59c 1.916 0.04c 9 6.386 0.02b 2.066 0.16d 14.096 0.14c 2.296 0.09d 12 6.176 0.03b 3.176 0.05e 17.136 0.21d 2.626 0.09e 15 6.226 0.06c 3.906 0.21f 22.326 0.21e 3.026 0.04f
Mean values followed by different letters in the same column are significantly different (p <.05). C1 (control, without edible and essential oil), C2 (whey protein isolate coating solution without essential oils), C3 (whey protein isolate coating enriched with 0.2% [v/v] ginger EO added), C4 (whey protein isolate coating enriched with 0.2% [v/v] chamomile EO added), C5 (whey protein isolate coating enriched with 0.2% [v/v] combine essential oils ginger and chamomile) and C6 (whey protein isolate coating enriched with 0.4% [v/v] combine essential oils ginger and chamomile).
significantly. The results were in accordance with the findings of Ahn and Lee (1992). Dikel (2012) reported lower score for appearance, taste, odor,firmness, and general acceptability scores of sea bream compared to control samples and those coated with chitosan and gelatin.
5
|C O N C L U S I O N S
The results indicated that the addition of of ginger and chamomile essential oils to WPI coatings on rainbow troutfillets was to retain their good quality characteristics and extend the shelf life during storage, which was supported by the results of microbiological, chemical, and sensory evaluation. There were significant differences in chemical prop-erties of other samples to compared to the control. In terms of senso-rial evaluation, panellists gave the highest scores mostly to C5 group. Based on the microbiological and sensorial indices, ediblefilm coating in combination with the essential oil was the most effective treatment for preservation and in extending the shelf life of rainbow troutfillets.
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How to cite this article: Oguzhan Yıldız P, Yangılar F. Effects of whey protein isolate based coating enriched with Zingiber o ffici-nale and Matricaria recutita essential oils on the quality of refri-gerated rainbow trout. J Food Saf. 2017;37:e12341.https://doi. org/10.1111/jfs.12341
