THE EFECT OF EDIBLE COATING ON THE QUALITY OF SMOKED FISH

被引：0

作者：

Dursun, S. ^{[1
]}

Erkan, N. ^{[2
]}

机构：

[1] Bitlis Eren Univ, Engn Architecture Fac, Dept Food Engn, TR-13000 Bitlis, Turkey

[2] Istanbul Univ, Fac Fisheries, Dept Seafood Proc & Qual Control, TR-34470 Istanbul, Turkey

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2014年 / 26卷 / 04期

关键词：

edible coating; protein; shelf-life; smoked fish and quality; MODIFIED ATMOSPHERE; SHELF-LIFE; SENSORY CHANGES; CHITOSAN; FILMS; COLD; SMOKING; VACUUM; JAPONICUS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The combined effect of protein based edible coating and vacuum packaging on the shelf-life of hot-smoked rainbow trout stored under refrigeration was investigated for a period up to 6 weeks. Edible coatings were produced from the protein sources (soy protein isolates (SPI), concentrate whey protein isolates (WPI), egg white powder protein (EP), wheat gluten (WG), corn protein (Z), gelatin (G), collagen (Co)) and from proteins of two different fish species (rainbow trout (RT) and Atlantic mackerel (AM)). Quality attributes monitored microbiological, sensory, chemical, color and texture parameters. Based on both microbiological and sensory analyses, treatments Co produced a shelf-life extension of 2-3 weeks.

引用

页码：370 / 382

页数：13

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