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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Mohammadreza Mohammadian et al., J Food Process Technol 2016, 7:12 (Suppl)
Effects of whey protein coating containing of Zataria multiflora Boiss., essential oil on shelf life of silver
carp during chilled storage
Mohammadreza Mohammadian and Mohammadreza Rezae Gholestani
University of Tehran, Iran
The aim of this study was to evaluate the effects of whey protein coating containing Zataria multiflora Boiss., essential oil (ZMEO)
on shelf life of silver carp fillet during chilled storage. Silver carp fillet coated by dipping in whey protein solution with different
concentrations of ZMEO (0, 0.3, 0.45 and 0.6%) for 1 h. Then, after being packed in polyethylene dishes, they were stored at 4ºC for
15 days. There were 168 testing and control packages, each of them weight 250 grams. Microbiological (total viable count (TVC),
psychrotrophic bacteria count (PTC), lactic acid bacteria count (LAB) and enterobacteriaceae count (EBC)), chemical (pH, total
volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA)) and sensory changes periodically were determined during chilled
storage. The results indicated that the coating treatments have scientific effect on TVC, PTC, LAB and EBC, reduce chemical spoilage
and extend the shelf life of silver carp fillets during chilled storage, which was supported by the results of microbiological, chemical,
and sensory evaluation analyses. The results of this study show that whey protein coating containing Z. multiflora can be a promising
candidate for extending the shelf life of silver carp during chilled storage.
Biography
Mohammadreza Mohammadian is a PhD student of Food Hygiene Department, Faculty of Veterinary Medicine, University of Tehran, Iran. The thesis of his PhD
course is on edible packaging to extend the shelf life of most spoilage foods such as fish. The edible coating that he was interested in is “Whey Protein Isolate” and
“Chitosan” incorporated with essential oils of Zataria multiflora and Cumminum cyminum.
.