Title of article
Impacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage
Author/Authors
Motalebi ، A.A نويسنده Iranian Fisheries Research Organization, P.O.BOX: 14155-6116 Tehran, Iran , , Hasanzati Rostami، A نويسنده Science and Research Branch, Islamic Azad University, P.O.BOX: 14515-755 Tehran, Iran , , Khanipour، A.A نويسنده National Fish Processing Research Center, P.O.BOX: 43145-1655 Bandar Anzali, Iran , , Soltani ، M نويسنده Faculty of Veterinary Medicine, University of Tehran, P.O. Box: 14155-6453 Tehran, Iran ,
Issue Information
دوفصلنامه با شماره پیاپی 0 سال 2010
Pages
10
From page
255
To page
264
Abstract
The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) and moisture evaluation were carried out within 0, 1, 2, 3 and 4 months (sample size: 75 packages, weighted 250 grams each). Results showed that there was no significant difference between total microbial count and total volatile nitrogen among samples (p > 0.05). Moisture of coated samples with 13% concentration of whey protein had significant difference with other treatments (p < 0.05) suggesting that whey protein edible coating with 13 % concentrations can enhance quality and increase shelf life of Kilka fish in storage of freezing up to 4 months.
Journal title
Iranian Journal of Fisheries Sciences
Serial Year
2010
Journal title
Iranian Journal of Fisheries Sciences
Record number
2238599
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