Effects of Whey Protein Coating Incorporated with Propolis-?-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax)

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dc.contributor.authorFadiloglu, Eylem Ezgi
dc.contributor.authorCoban, Ozlem Emir
dc.date.accessioned2026-08-12T17:07:00Z
dc.date.issued2022
dc.departmentFırat Üniversitesi
dc.description.abstractThe effect of edible coating combining whey protein isolate (WPI) with Propolis/beta-cyclodextrin (beta CD) emulsion on quality of sea bass (Dicentrarchus labrax) fillets during 16 days of cold storage at 4 degrees C was investigated. coatings reduced pH value and weight loss. The TVB-N and TBA values of WPI-beta CD-Propolis coated samples were significantly (p < .05) lower than those of control and WPI-beta CD coated samples. WPI-beta CD-Propolis coatings were very effective in inhibiting bacterial growth and they prolonged the shelf life of sea bass fillets by 8 days. The color, odor, and texture scores of the WPI-beta CD-Propolis treated samples were significantly higher than that of control samples and WPI-beta CD samples (p < .05).
dc.identifier.doi10.1080/10498850.2022.2095684
dc.identifier.endpage713
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue7
dc.identifier.orcid0000-0002-7887-298X
dc.identifier.orcid0000-0003-1388-0740
dc.identifier.scopus2-s2.0-85134067902
dc.identifier.scopusqualityQ2
dc.identifier.startpage702
dc.identifier.urihttps://doi.org/10.1080/10498850.2022.2095684
dc.identifier.urihttps://hdl.handle.net/11508/49456
dc.identifier.volume31
dc.identifier.wosWOS:000823842300001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectSea bass
dc.subjectwhey protein isolate coating
dc.subjectpropolis/beta-cyclodextrin emulsion
dc.subjectrefrigerated storage quality
dc.titleEffects of Whey Protein Coating Incorporated with Propolis-?-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax)
dc.typeArticle

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