Effects of Whey Protein Isolate Containing of Lavandula Stoechas Essential Oil on Shelf Life of Trout during Chilled Storage
This study evaluated the effect of whey protein isolate (WPI) coating incorpoprated with Lavandula stoechas
essential oil(LS) (0.0.3.0.45.0.6%, v/v) on Trout fillet chemical and microbial quality during refrigerated storage at 4 ± 2°C.
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 Trout fillets during chilled storage, which was supported by the results of
microbiological, chemical, and sensory evaluation analyses.
Keywords - Whey protein isolate, Zatariamultiflora, Trout, Shelf life extension, Essential oil.