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

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 design...

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Autores principales: Khan, Muhammad Issa, Adrees, Muhammad Nawaz, Arshad, Muhammad Sajid, Anjum, Faqir Muhammad, Jo, Cheorun, Sameen, Aysha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4484698/
https://www.ncbi.nlm.nih.gov/pubmed/26099651
http://dx.doi.org/10.1186/s12944-015-0060-z
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author Khan, Muhammad Issa
Adrees, Muhammad Nawaz
Arshad, Muhammad Sajid
Anjum, Faqir Muhammad
Jo, Cheorun
Sameen, Aysha
author_facet Khan, Muhammad Issa
Adrees, Muhammad Nawaz
Arshad, Muhammad Sajid
Anjum, Faqir Muhammad
Jo, Cheorun
Sameen, Aysha
author_sort Khan, Muhammad Issa
collection PubMed
description 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 (T(0)) (12.60 ± 0.25, mg/100 g, 0.820 ± 0.02 mg MDA/kg) while lowest in T(3) 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 T(3) 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.
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spelling pubmed-44846982015-06-30 Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets Khan, Muhammad Issa Adrees, Muhammad Nawaz Arshad, Muhammad Sajid Anjum, Faqir Muhammad Jo, Cheorun Sameen, Aysha Lipids Health Dis Research 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 (T(0)) (12.60 ± 0.25, mg/100 g, 0.820 ± 0.02 mg MDA/kg) while lowest in T(3) 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 T(3) 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. BioMed Central 2015-06-23 /pmc/articles/PMC4484698/ /pubmed/26099651 http://dx.doi.org/10.1186/s12944-015-0060-z Text en © Khan et al. 2015 This 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. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research
Khan, Muhammad Issa
Adrees, Muhammad Nawaz
Arshad, Muhammad Sajid
Anjum, Faqir Muhammad
Jo, Cheorun
Sameen, Aysha
Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
title Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
title_full Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
title_fullStr Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
title_full_unstemmed Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
title_short Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
title_sort oxidative stability and quality characteristics of whey protein coated rohu (labeo rohita) fillets
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4484698/
https://www.ncbi.nlm.nih.gov/pubmed/26099651
http://dx.doi.org/10.1186/s12944-015-0060-z
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