The impact of enriching whey protein isolate with essential oils from Cumunum cyminum on the chemical characteristics of Silver carp fillet.

This study examined the impact of using a Whey protein isolate coating combined with Cuminum cyminum essential oil (CCEO) as an antioxidant agent on the quality and shelf life of silver carp fillets stored in a refrigerator. The whey protein isolate coating was prepared using different concentrations of CCEO, namely ۰%, ۰.۳%, ۰.۴۵%, and ۰.۶%. The antioxidant properties of the packaged filet sample were evaluated and examined at a temperature of ۴ ◦C for a duration of ۰, ۱, ۳, ۵, ۷, ۹, ۱۱, ۱۳, and ۱۵ days. The utilization of whey protein isolate in combination with ۰.۶% CCEO successfully inhibited the rise in thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), peroxide value (PV), and pH levels in the silver carp fillets. The findings suggest that using a whey protein coating with CCEO can prolong the freshness of silver carp fillets when kept in refrigerated circumstances for a maximum of ۱۵ days, without negatively impacting their flavor, scent, or texture. Our research findings indicate that the application of a whey protein coating with CCEO can effectively prolong the shelf life of silver carp fillets when stored in the refrigerator.

کلیدواژه ها:

Whey protein isolate ، Cuminum cyminum ، essential oil ، silver carp.