Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets.

Background: Edible coatings have beneficial effect on quality of fish and act as barrier against moisture transfer and uptake of oxygen. Edible coating made up of biodegradable materials is helpful to control the quality deterioration and enhance the shelf life.

Methods: The present study was designed to elucidate the effects of whey based protein using two plasticizers i.