@article{article_396754, title={The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil}, journal={Ege Journal of Fisheries and Aquatic Sciences}, volume={35}, pages={295–304}, year={2018}, DOI={10.12714/egejfas.2018.35.3.09}, author={Tokur, Bahar and Aksun, Elif Tuğçe}, keywords={Whey protein isolate,coating,thyme essential oil,frozen storage,horse mackerel}, abstract={<div style="border-top:solid 1pt;border-left:none;border-bottom:solid 1pt;border-right:none;padding:1pt 0cm 1pt 0cm;"> <p class="MsoNormal" style="text-align:justify;border:none;padding:0cm;"> <span style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;">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 <sup>o </sup>C±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<0.05)
while the highest PV and TBA values were determined in WPI coatings enriched
with 5% and 7% thyme essential oil treated groups (p<0.05).  Among the treatment, DW and the WPI coatings
enriched with 7% thyme oil gave significantly higher protein solubility than
other treatments during frozen storage (p<0.05). Electrophoretic studies in
the presence and absence of β-mercaptoethanol showed that high molecular weight
polymers via non-disulfide and disulfide cross-linking occurred in the horse
mackerel proteins extracted in 5% NaCl in all groups during frozen storage.
Sensory assessment showed that the horse mackerel coated WPI enriched with 5
and 7% thyme essential oil could not be stored for more than 9 months. </span> <span lang="en-gb" style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;" xml:lang="en-gb"> </span> </p> <p> </p> </div>}, number={3}, publisher={Ege University}