Effect of whey protein concentrate coating enriched with spearmint essential oil on oxidation and microbial spoilage of minced common kilka during refrigerated storage

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Shabnam Nobahar
Shabnam Haghighat Khajavi
Reza Safari


The present study was conducted to estimate the effect of edible whey protein concentrate (WPC)-based coating incorporated with spearmint (Mentha spicata L.) essential oil (SEO) at concentrations of 0.5 and 1% w/v on quality and shelf-life extension of the minced common kilka during refrigerated storage for 20 days.
For evaluating the antimicrobial and antioxidant effects of this coating as
natural food preservative, all samples were tested against Gram-positive Staphylococcus aureus and Gram-negative Pseudomonas fluorescens and Escherichia coli recognized as important food pathogens and spoilage bacteria in fish. The antimicrobial effects of SEO and WPC+SEO were investigated and this inhibitory effect reduced psychrotrophic bacteria counts in the treated samples during storage period. All the samples were also analyzed for chemical parameters. The results obtained from 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, peroxide value, and thiobarbituric acid values showed higher antioxidant activity for the samples treated with SEO and WPC+SEO. For WPC+1% w/v SEO coating, only pH was slightly increased from 6.9 on day 0 to 7.1 on day 20 of cold storage, while pH of the control sample was increased to 7.6 on day 20. According to the microbial and chemical results, WPC+1% w/v SEO-treated samples represented significantly higher quality.


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Biological sciences


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