Effect of edible Whey protein-monoglyceride coating on the quality of Hypophthalmichthys molitrix fish finger during refrigerated storage

The aim of this study was to evaluate the effect of edible Whey protein-monoglyceride coating on the quality characteristics of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed separately in coating solutions of 5% whey protein concentrate (WPC) - 1.5% Monoglyceride, 10% WPC - 2.5% Monoglyceride and 15% WPC -3.5% Monoglyceride then packed and stored in refrigerator (4˚C). Chemical (pH, PV, TBA), microbial parameters (TVC, PTC) and sensory analysis were measured at 0, 3, 6, 9, 12 and 15 days. The results showed that the pH content decreased and peroxide value and thiobarbitoric acid were significantly increased (P