Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage

被引：0
|
作者：
Seyfzadeh, M. [1 ]
Motalebi, A. A. [2 ]
Kakoolaki, S. [2 ]
Gholipour, H. [3 ]
机构：
[1] Iranian Fisheries Natl Fish Proc Ctr, Anzali, Iran
[2] Iranian Fisheries Res Org, Tehran, Iran
[3] Gonbad Univ, Dept Fisheries, Gonbad Kavous, Iran
来源：
IRANIAN JOURNAL OF FISHERIES SCIENCES | 2013年 / 12卷 / 01期
关键词：
Edible film; Whey protein; Sodium alginate; Kilka; Shelf life; INHIBITION;
D O I：
暂无
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
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.
引用
收藏
页码：140 / VIII
页数：15
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