Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage

The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN and lipid) were examined in frozen storage at -18 degrees C for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P<0.05) in moisture value with increase of Sodiume alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P<0.05) in ash and protein content. The highest content of TVN was found in control samples and use of Sodiume alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture.