Efficacy of whey protein coating incorporated with lactoperoxidase and ?-tocopherol in shelf life extension of Pike-Perch fillets during refrigeration

Abstract

Efficacy of whey protein coating solution (WPS) incorporated with lactoperoxidase system (LPOS, 2.5%) and ?-tocopherol (1.5% and 3%) on the shelf life of Pike-Perch fillets during refrigeration storage (4 °C) was studied. Treated batches with ?-tocopherol showed lower changes in color, odor, and TBA (Thiobarbituric Acid) compared with WPS batches (P < 0.05). WPS+2.5% LPOS treatment exhibited better quality about bacterial load, TVB-N (Total volatile basic nitrogen), texture, and overall acceptability compared to WPS (P < 0.05), while color, odor, and TBA were not significantly affected by LPOS (P > 0.05). Although interaction between LPOS and ?-tocopherol in some cases led to the mutual antagonistic effect in both cases, WPS+2.5% LPOS+1.5% ?-tocopherol and WPS+2.5% LPOS +3% ?-tocopherol treatments had higher qualities than other treatments. Thus, it can be concluded that the combination of LPOS and ?-tocopherol can donate antibacterial and antioxidant properties to WPS, and could have a high potential to be applied in the shelf life extension of Pike-Perch fillets during cold storage. © 2017 Elsevier Ltd