Effects of Whey protein isolate enriched with cuminum cyminum essential oil on Chemical Properties of Silver Carp fillet during Chilled Storage

The objective of this study was to evaluate the effect of different percentages of whey protein isolate containing cuminum cyminum essential oil as an antioxidant agent on silver carp fillet over a ۱۵–day storage at ۴±۱ centigrade temperature. Treatments included the following: A (control samples, without coating and EO), E۱ (treated by coating and ۰.۳% EO), E۲ (treated by coating and ۰.۳% EO), E۳ (treated by coating and ۰.۴۵% EO), E۴ (treated by coating and ۰.۶% EO), C (coated samples without EO).chemical changes (total volatile nitrogen – TVB-N, trimethylamine – TMA-N, and ۲-thiobarbituric acid – TBA), determined during chilled storage. The results indicated that the coating treatments could effectively reduce chemical spoilage, which reflected itself in TVB-N, TMA-N, and TBA in comparison with the control sample. The study suggests that WPI containing Cuminum cyminum essential oil can be a promising candidate for extending the shelf life of silver carp during chilled storage.

کلیدواژه ها:

whey protein isolate ، Cuminum cyminum ، Silver carp ، antiooxidant ، essential oil.