Effect of whey protein isolate and concentrate coatings on the physicochemical and sensory quality of Labeo rohita Fillets
DOI:
https://doi.org/10.55627/zoobotanica.003.03.1577Keywords:
Labeo rohita, whey protein, edible films, fish preservation, biodegradable packaging, bio-coatingAbstract
Edible coatings offer a sustainable solution to extend the shelf life and maintain the quality of perishable foods like Labeo rohita (Rohu) fillets. Rohu is particularly susceptible to quality degradation caused by lipid oxidation, enzymatic activity, and moisture loss. This study investigated the production and application of whey protein-based films on the physicochemical and sensory quality of L. rohita (Rohu) fillets during refrigerated storage (4 ± 1 °C) for 15 days. Coating formulations were prepared using whey protein isolate (WPI) and whey protein concentrate (WPC) in combination with glycerol and gelatin at different ratios: WPI + Glycerol (1:1), WPI + Glycerol (1:2), WPI + Glycerol + Gelatin (1:1:1), WPC + Glycerol (1:1), and WPC + Glycerol (1:2). Coatings were applied by dipping, and fillets were analyzed for pH, weight loss, color, texture, and aroma for 15 days. Data were statistically analyzed using one-way ANOVA followed by Tukey’s test (p < 0.05). Significant differences were observed among treatments. The WPC+Glycerol (1:2) coating demonstrated the highest preservation efficiency, maintaining pH (6.33 ± 0.25), minimizing weight loss (16.4 %), and retaining desirable texture (3.33 ± 1.15) and color (2.67 ± 1.15) scores throughout storage. In contrast, uncoated samples showed rapid spoilage with extreme hardness, darkening, and off-odor. These findings confirm that WPC-based coatings, especially at a 1:2 ratios with glycerol are benefical since they could extend the shelf life of food products by reducing respiration rates, and they outperform alternative biopolymeric packaging.
References
Asghar, S., Zohaib, M. Anum, H. & Rafique, S. (2023). Comparative studies on body composition of farmed and wild rohu (Labeo rohita) from district Jhelum, Punjab, Pakistan. Pakistan Journal of Biotechnology, 20, 51-58. https://doi.org/10.34016/pjbt.2023.20.01.772.
Bravin, B., Pressini, D., & Sensidoni, A. (2006). Development and application of polysaccharide-lipid edible coating to extend shelf life of dry bakery products. Journal of Food Engineering, 76, 280-290. https://doi.org/10.1016/j.jfoodeng.2005.05.021.
Del-Valle, V.; Hernández-Muñoz, P.; & Guarda, A. (2005). Development of a cactus-mucilage edible coating (Opuntia ficus-indica) and its application to extend strawberry (Fragaria ananassa) shelf-life. Food Chemistry, 91(4), 751-756. https://doi.org/10.1016/j.foodchem.2004.07.002
Diaz, O.; Turienzo, L.R.; Cobos, A.; Caride, A.; & Vieites, J.M. (2011). Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry, 128, 187-194. https://doi.org/10.1016/j.foodchem.2011.03.026
Fan, W.; Sun, J.; Chen, Y.; Qiu, B.; & Zhang, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115, 66-70. https://doi.org/10.1016/j.foodchem.2008.11.060
Gantumur, M.; Sukhbaatar, N.; & Shi, R. (2023). Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey. Food Hydrocolloids, 135, 108130. https://doi.org/10.1016/j.foodhyd.2022.108130
Gao, C.; Zheng, Y.; & Zhou, R. (2024). Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation. International Journal of Biological Macromolecules, 266(1), 131061. https://doi.org/10.1016/j.ijbiomac.2024.131061
Gram, L.; & Huss, H.H. (2000). Fresh and processed fish and shellfish. In The Microbiological Safety and Quality of Foods, 472-506.
Huang, Y.; Zeyu, L.; & Mengcheng, L. (2024). Fish genomics and its application in disease-resistance breeding. Reviews in Aquaculture, 17(1), e12973. https://doi.org/10.1111/raq.12973
Hong, S.I.; & Krochta, J.M. (2004). Whey protein isolate coating on LDPE film as a novel oxygen barrier in the composite structure. Packaging Technology and Science, 17, 13-21. https://doi.org/10.1002/pts.634
Jayakody, M.M.; Gunathilake, M.P.; & Wijesekara, I. (2022). Seaweed-derived alginate, agar, and carrageenan-based edible coatings and films for the food industry: A review. Journal of Food Measurement and Characterization, 16, 1195-1227. https://doi.org/10.1007/s11694-021-01277-y
Kandasamy, S.; Yoo, J.; & Yun, J. (2021). Application of whey protein-based edible films and coatings in food industries: An updated overview. Foods, 11(9), 1056. https://doi.org/10.3390/coatings11091056
Kashif, U.; Muhammad, A.; & Rehana, I. (2011). Effect of various nutrient combinations on growth and body composition of rohu (Labeo rohita). African Journal of Biotechnology, 10(62), 13605-13609. http://www.academicjournals.org/AJB/PDF/pdf2011/12Oct/Umer%20et%20al.pdf
Khan, M.I.; Adrees, M.N.; & Anjum, F.M. (2015). Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets. Lipids in Health and Disease, 14, 1-9. https://doi.org/10.1186/s12944.015.0060.z
Kilincceker, O.; Dogan, S.; & Kucukoner, E. (2009). Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology, 42(4), 868-873. https://doi.org/10.1016/j.lwt.2008.11.003
Luciana, K.O.; Wilson, W.J.; & Marcelo, B.T. (2024). Fish culture in biofloc technology (BFT): Insights on stocking density carbon sources, C/N ratio, fish nutrition and health. Aquaculture and Fisheries, 9(4), 522-533. https://doi.org/10.1016/j.aaf.2022.08.010
Mahboob, S.; Hussain, M.I.; & Iqbal, Z. (2009). Estimation of volatile organic compounds in farmed and wild rohu (Labeo rohita). Iran Journal of Fisheries Science, 8(1), 65-72. 10.22092/IJFS.2018.114761
Massimo, M.; Roberta, F.; & Cinzia, M. (2024). Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies. Applied Food Research, 4(2), 100646. https://doi.org/10.1016/j.afres.2024.100646
Mcmanus, A.; Hunt, W.; Storey, J.; Mcmanus, J.; & Hilhorst, S. (2014). Perceptions and preference for fresh seafood in an Australian context. International Journal of Consumer Studies, 38, 146-152. https://doi.org/10.1111/ijcs.12076
Mchugh, T.H.; & Senesi, E. (2000). Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Science, 65(3), 480-485. https://doi.org/10.1111/j.1365-2621.2000.tb16032.x
Medina, I.; Gallardo, J.M.; & Aubourg, S. (2009). Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants. International Journal of Food Science & Technology, 44(8), 1467-1479. https://doi.org/10.1111/j.1365-2621.2009.02016.x
Meilgaard, M.M.; Civille, G.V.; & Carr, T. (2007). Overall difference tests: Does a sensory difference exist between samples? In Sensory Evaluation Techniques, 4, 63-104.
Monirul, I.M.; Shariar, K.Z.; & Dania, A. (2024). Temperature induced biological alterations in the major carp, Rohu (Labeo rohita): Assessing potential effects of climate change on aquaculture production. Aquaculture Reports, 35, 101954. https://doi.org/10.1016/j.aqrep.2024.101954
Pham, T.T.; Nguyen, L.P.; & Dam, M.S. (2023). Application of edible coating in extension of fruit shelf life: Review. Agri Engineering, 5(1), 520-536. https://doi.org/10.3390/agriengineering5010034
Rafiei, M.; Soltanizadeh, N.; & Hemmati, M.E. (2025). Unlocking the potential of whey protein isolate: How ultrasonic treatment transforms functionality and structure. Ultrasonics Sonochemistry, 120, 107486. https://doi.org/10.1016/j.ultsonch.2025.107486
Rossini, K.; Noren, C.P.Z.; Cladera-Olivera, F.; & Brandelli, A. (2009). Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat. LWT - Food Science and Technology, 42, 862-867. https://doi.org/10.1016/j.lwt.2008.11.002
Ruan, H.; Aulova, A.; Ghai, V.; & Pandit, S. (2023). Polysaccharide-based antibacterial coating technologies. Acta Biomaterialia, 168, 42-77. https://doi.org/10.1016/j.actbio.2023.07.023
Sallama, K.I.; Ishioroshib, M.; & Samejima, K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebensmittel-Wissenschaft & Technologie, 37, 849-855. https://doi.org/10.1016/j.lwt.2004.04.001
Sathivel, S. (2006). Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of apple pink salmon fillets during frozen storage. Journal of Food Science, 70, 445-459. https://doi.org/10.1111/j.1365-2621.2005.tb11514.x
Sebaaly, C.; Trifan, A.; Sieniawska, E.; & Greige, H. (2021). Chitosan-coating effect on the characteristics of liposomes: A focus on bioactive compounds and essential oils: A review. Processes, 9(3), 445. https://doi.org/10.3390/pr9030445
Serdarog, L.M.; & Felekog, L.E. (2001). The packaging under modified atmosphere of seafood. World Food, 4.
Shahidi, F.; & Hossain, A. (2020). Preservation of aquatic food using edible films and coatings containing essential oils: A review. Critical Reviews in Food Science and Nutrition, 62, 66-105. https://doi.org/10.1080/10408398.2020.1812048
Shon, J.; & Chin, K.B. (2008). Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage. Journal of Food Science, 73, 469-475. https://doi.org/10.1111/j.1750-3841.2008.00829.x
Sogut, E.; Ertekin, B.; & Seydim, A.C. (2022). Whey protein isolate- and carrageenan-based edible films as carriers of different probiotic bacteria. Journal of Dairy Science, 105(6), 4829-4842. https://doi.org/10.3168/jds.2021-21245
Soccio, M.; Lotti, N.; & Balestra, F. (2019). Characterization of composite edible films based on pectin/alginate/whey protein concentrate. Advanced Polymeric Materials and Nanocomposites for Green Plastics and Biodegradable Packaging, 12(15), 2454. https://doi.org/10.3390/ma12152454
Sun, H.; Liu, X.; Huang, Y.; & Leng, X. (2024). Incorporating functional colorants in whey protein isolate–cellulose nanocrystal-blended edible films for pork freshness prediction. International Journal of Biological Macromolecules, 283(Part 1), 137276. https://doi.org/10.1016/j.ijbiomac.2024.137276
Tan, K.S.; Zhang, H.K.; & Zheng, H.P. (2022). Carotenoid content and composition: A special focus on commercially important fish and shellfish. Critical Reviews in Food Science and Nutrition, 64(2), 544-561. https://doi.org/10.1080/10408398.2022.2106937
Turienzo, L.; Cobos, A.; & Moreno, V. (2011). Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry, 128(1), 187-194. https://doi.org/10.1016/j.foodchem.2011.03.026
Valverde, J.M.; Valero, D.; Martínez, R.D.; & Guillén, F. (2005). Novel edible coating based on Aloe vera gel to maintain poultry quality and safety. Journal of Agricultural and Food Chemistry, 53, 7807-7813.
Vyas, V.; Damde, D.; & Parashar, V. (2009). Fish diversity of Narmada in submergence area of Indra Sagar Reservoir. Journal of Inland Fisheries Society of India, 41, 18-25.
Yanyu, D.; Tingting, Z.; & Rongbin, Z. (2024). Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures. Food Research International, 179, 114030. https://doi.org/10.1016/j.foodres.2024.114030
Yumnam, M.; Marak, P.R.; & Gupta, A.K. (2023). Effect of pomelo peel essential oil on the storage stability of a few selected varieties of freshwater fish. Journal of Agriculture and Food Research, 11, 100472. https://doi.org/10.1016/j.jafr.2022.100472
Zhe, Y.; & Muyang, L. (2025). Application of nutrition interventions strategy to enhance fish flesh quality. Journal of Food Composition and Analysis, 138, 107010. https://doi.org/10.1016/j.jfca.2024.107010
Zheng, F.; Yang, Q.; & Yuan, C. (2024). Characterizations of corn starch edible films reinforced with whey protein isolate fibrils. Food Hydrocolloids, 147(Part A), 109412. https://doi.org/10.1016/j.foodhyd.2023.109412.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Mahnoor Nawazish, Eisha Tahir, Momina Hanif, Jahangir Khan, Syed Waqas Hassan, Faisal Nawaz
This work is licensed under a Creative Commons Attribution 4.0 International License.
