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Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage
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M. Seyfzadeh *   , A. A. Motalebi , S. Kakoolaki , H. Gholipour |
| , m_seifzadeh_ld@yahoo.com |
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Abstract: (12846 Views) |
| 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. |
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| Keywords: Edible film, Whey protein, Sodium alginate, Kilka, Shelf life |
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Full-Text [PDF 487 kb]
(4153 Downloads)
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Type of Study: Orginal research papers |
Subject:
Fish processing
Received: 2013/02/4 | Accepted: 2015/09/13 | Published: 2015/09/13
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