Abstract
ABSTRACT The effect of edible coating combining whey protein isolate (WPI) with Propolis/β-cyclodextrin (βCD) emulsion on quality of sea bass (Dicentrarchus labrax) fillets during 16 days of cold storage at 4°C was investigated. coatings reduced pH value and weight loss. The TVB-N and TBA values of WPI-βCD-Propolis coated samples were significantly (p < .05) lower than those of control and WPI-βCD coated samples. WPI-βCD-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-βCD-Propolis treated samples were significantly higher than that of control samples and WPI-βCD samples (p < .05).
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