[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 11، شماره 1 - ( 1390 ) ::
جلد 11 شماره 1 صفحات 132-144 برگشت به فهرست نسخه ها
Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka
چکیده:   (15014 مشاهده)

  The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the samples were determined in each month. Results showed that Coliform, Escherichia coli and P seudomonas bacteria contaminations were negative until the end of storage period in the covered samples. Total bacterial counts and Staphylococcus bacteria count were lower in the test samples compared with the control samples. Humidity, protein, lipid, ash and calorie contents were higher in test samples as compared with the control samples, while peroxide value, free fatty acids, thiobarbitoric acid, TVN and pH were lower in test samples. Taste, odor, color, tissue and overall acceptability were studied in the test and control samples. These specifications had a better quality in test samples compared with the control ones. These factors showed a significant difference in the uncoated samples (control) (p<0.05). Significant decrease was observed in bacterial counts in the covered and control samples. According to the statistical analysis in sensory specifications, there was a significant difference between the covered samples and the control ones (p<0.05). According to the results of experiments and statistical analysis, the covered samples had a favorable quality until the end of storage period but the control samples had lost their quality after three months.

متن کامل [PDF 362 kb]   (3899 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: 1390/12/27 | پذیرش: 1394/6/22 | انتشار: 1394/6/22
ارسال نظر درباره این مقاله
نام کاربری یا پست الکترونیک شما:

CAPTCHA


XML   English Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Motalebi A A, Seyfzadeh M. Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka. IJFS. 2012; 11 (1) :132-144
URL: http://jifro.ir/article-1-449-fa.html

Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka. مجله علوم شیلاتی ایران. 1390; 11 (1) :132-144

URL: http://jifro.ir/article-1-449-fa.html



دوره 11، شماره 1 - ( 1390 ) برگشت به فهرست نسخه ها
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.06 seconds with 32 queries by YEKTAWEB 4162