Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets

Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets

This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemica...

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Bibliographic Details
Main Authors: Forouzan Sabzipour-Hafshejani, Armin Mirzapour-Kouhdasht, Diako Khodaei, Mohammad Sadegh Taghizadeh, Marco Garcia-Vaquero
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Polymers
Subjects:
whey protein
fish gelatin hydrolysates
edible biopolymers
active coating
poultry
Online Access:https://www.mdpi.com/2073-4360/14/16/3371

Internet

https://www.mdpi.com/2073-4360/14/16/3371

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