Title of article
Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage
Author/Authors
Seyfzadeh، M نويسنده Iranian Fisheries National Fish Processing Center, P.O. Box 43145-1655, Anzali, Iran , , Motalebi، A. A نويسنده Iranian Fisheries Research Organization, P.O. Box: 14155-6116 Tehran, Iran , , Kakoolaki، S نويسنده 2- Iranian Fisheries Research Organization,. P.O.Box; 141455 – 6116, Tehran, Iran , , Gholipour ، H نويسنده Fisheries Dept., Gonbad University, Gonbad Kavous, Iran ,
Issue Information
فصلنامه با شماره پیاپی 0 سال 2013
Pages
14
From page
140
To page
153
Abstract
The effects of whey protein (12%) and sodium alginate (0.5%) on chemical, microbial and sensory changes and shelf life in kilka during frozen storage are investigated for up to 6 months. Total bacteria count and Staphylococcus bacteria counts(2 / 51 and 1 / 44 log CFU/g) in coated samples showed decrease in comparison with control samples(3.21- 2.28 log CFU/g). Moisture of coated samples had significant increase than control treatment (p < 0.05). protein, lipid, ash and calorie were higher in test samples as compared with the control samples. Free fatty acids, TBRS, peroxide value, TVN and pH in coated samples showed significant decrease in comparison with control (p < 0.05). Sensory evaluation of coated samples showed significant difference in comparison with control (p < 0.05). It is suggested that whey protein edible coating incorporated with sodium alginate can enhance quality and increase shelf life of kilka fish in storage of freezing up to 6 months.
Journal title
Iranian Journal of Fisheries Sciences
Serial Year
2013
Journal title
Iranian Journal of Fisheries Sciences
Record number
691847
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