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:: دوره 12، شماره 1 - ( 1391 ) ::
جلد 12 شماره 1 صفحات 140-153 برگشت به فهرست نسخه ها
Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage
چکیده:   (10738 مشاهده)
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.
     
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: 1391/11/16 | پذیرش: 1394/6/22 | انتشار: 1394/6/22
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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-fa.html

Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage. مجله علوم شیلاتی ایران. 1391; 12 (1) :140-153

URL: http://jifro.ir/article-1-878-fa.html



دوره 12، شماره 1 - ( 1391 ) برگشت به فهرست نسخه ها
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
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