Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

Abstract

AbstractThis study evaluated the effect of whey protein concentrate (WPC) coating incorporated with 1.5% cinnamon essential oil (CEO) on the quality of beluga sturgeon (Huso huso) fillet during refrigerated storage (4 ± 1C). Microbial, chemical, and sensorial properties of the fillets were measured for 20 days. Whey protein edible coating containing 1.5% CEO could extend preserving ability of beluga sturgeon by about 8 days by retarding lipid oxidation and microbial deterioration as reflected by Peroxide Value, Thiobarbituric acid and total viable count. Samples coated with WPC containing CEO also had the lowest pH and Total Volatile Basic Nitrogen. Moreover, the coating did not negatively affect sensory attributes of the fillets.Practical ApplicationsExtensive research has shown the potential application of natural antimicrobial agents in food preservation. But the efficiency of these materials is limited due to intense odor and aroma changes as well as organoleptic problems. One strategy to decrease their bad effects would be incorporating these compounds with edible coatings. In addition, the incorporation of essential oil (EO) with edible coatings provides additional antioxidant and antimicrobial properties in them which can extend shelf life of food. The present study reveals some information about application of an active protein based film containing cinnamon essential oil on shelf life of refrigerated Bluga sturegeon.