Effects of edible whey protein coating and essential oil of Anethum graveolens on the quality of Hypophthalmichthys molitrix fillet during refrigerated storage

The effect of edible whey protein coating and dill (Anethum graveolens) essential oil on the quality and shelf-life of silver carp’s fillets, Hypophthalmichthys molitrix,during refrigeration storage was evaluated. Fillets were immersed in whey protein solution (10%), dill essential oil (5%) and a mixture of whey protein (10%) and dill essential oil (5%), then packed and stored in refrigerator (4˚C). Chemical (PV, TBA and TVB-N) and microbial (TVC and PTC) parameters were measured at 0, 3, 6, 9, 12, 15 and 18 days. The amount of peroxide value and thiobarbitoric acid significantly increased (P