In this study, the effectiveness of whey protein isolate (WPI) and WPI enriched thyme essential oil coating to improve the quality of horse mackerel during frozen storage at -18 oC±2 were evaluated for nine month. Whey protein isolate without thyme essential oil (WPI0) and three different proportion thyme essential oil (3, 5 and 7 %, v/v) in whey protein isolate (WPI3, WPI5 and WPI7) coating solutions were applied to horse mackerel. As a control, non-coated and distillated water coating (DW) horse mackerel were used. The results showed that the lowest peroxide value (PV) (meq of peroxide oxygen kg−1) and thiobarbutiric acid value (TBA) (mg malonaldehyde/kg muscle) were determined in WPI coatings enriched with 3% thyme essential oil treated group (p
Bu çalışmada, 18 ±2 oC’de dondurularak depolanan istavritin kalitesini geliştirmek amacıyla peynir altı suyu protein izolatı (WPI) ve kekik esansiyel yağı ile zenginleştirilmiş WPI kaplamanın etkisi 9 aylık süre için değerlendirilmiştir. İstavritlere, kekik esansiyel yağı ilave edilmemiş (WPI0) ve üç farklı oranlarda kekik esansiyel yağı (%3, %5 ve %7, v/v) içeren peynir altı suyu protein izolatlı (WPI3,WPI5 ve WPI7 ) kaplama solüsyonu uygulanmıştır. Kontrol grubu olarak, herhangi bir kaplama uygulanmayan ve saf su glazeli (DW) istavritler kullanılmıştır. Araştırmanın sonucunda, en düşük peroksit (PV) ve tiyobarbitürik asit (TBA) değerleri %3 oranında kekik esansiyel yağı uygulanan grupta bulunurken (p
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