title: Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets.
abstract: BACKGROUND
  Edible coatings have beneficial effect on quality of fish and act as barrier against moisture transfer and uptake of oxygen. Edible coating made up of biodegradable materials is helpful to control the quality deterioration and enhance the shelf life.
  
  
  METHODS
  The present study was designed to elucidate the effects of whey based protein using two plasticizers i.e. sorbitol and glycerol on oxidative stability and quality characteristics of Rohu (Labeo rohita). Coating solutions were prepared by incorporating whey (8% protein; w/ w) in distilled water followed addition of sorbitol and glycerol. Dipping method was used to apply coating on fish fillets. The coated fillets were subjected to quality characteristics, pH, color, TBARS, peroxide value, volatile basic nitrogen (TVBN) and sensory evaluation during 40 days of storage.
  
  
  RESULTS
  The results showed significant impact on different quality attributes of fish fillets. Highest (TVBN) and TBARS were observed in control samples (T0) (12.60 ± 0.25, mg/100 g, 0.820 ± 0.02 mg MDA/kg) while lowest in T3 coated samples (8.81 ± 0.18 mg/100 g., 0.352 ± 0.01 mg MDA/kg of meat). Moreover, sensorial findings did not showed adverse effects and T3 coated samples were ranked higher by consumers.
  
  
  CONCLUSIONS
  In conclusion, coating fish with Whey: Glycerol: Sorbitol (1:1:1) in current investigation enhances the storage life and quality of fish fillets.
authors.affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. drkhan@uaf.edu.pk.|Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul, 151-921, Republic of Korea. drkhan@uaf.edu.pk.
authors.forename: Muhammad Issa
authors.initials: MI
authors.lastname: Khan
authors.affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. mna.ft1132@gmail.com.
authors.forename: Muhammad Nawaz
authors.initials: MN
authors.lastname: Adrees
authors.affiliation: Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan. sajid_ft@yahoo.com.
authors.forename: Muhammad Sajid
authors.initials: MS
authors.lastname: Arshad
authors.affiliation: Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan. faqir_65@yahoo.com.
authors.forename: Faqir Muhammad
authors.initials: FM
authors.lastname: Anjum
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul, 151-921, Republic of Korea. cheorun@snu.ac.kr.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
authors.affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. ayshasameen@uaf.edu.pk.
authors.forename: Aysha
authors.initials: A
authors.lastname: Sameen
mesh_terms: D000818:Animals; D003116:Color; D005399:Fishes; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards*; D009584:Nitrogen / Q000032:analysis; D009821:Oils; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D012677:Sensation; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014835:Volatilization; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D009821:Oils; D010545:Peroxides; D017392:Thiobarbituric Acid Reactive Substances; D000067816:Whey Proteins; D009584:Nitrogen