[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
:: Volume 12, Issue 1 (1-2013) ::
IJFS 2013, 12 Back to browse issues page
Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage
M. Seyfzadeh * , A. A. Motalebi , S. Kakoolaki , H. Gholipour
, m_seifzadeh_ld@yahoo.com
Abstract:   (8127 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.
Keywords: Edible film, Whey protein, Sodium alginate, Kilka, Shelf life
Full-Text [PDF 487 kb]   (2639 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2013/02/4 | Accepted: 2015/09/13 | Published: 2015/09/13
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA code


XML     Print


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

Seyfzadeh M, Motalebi A A, Kakoolaki S, Gholipour H. Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage. IJFS. 2013; 12 (1) :140-153
URL: http://jifro.ir/article-1-878-en.html


Volume 12, Issue 1 (1-2013) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.07 seconds with 31 queries by YEKTAWEB 3764