@ARTICLE{Seyfzadeh, author = {Seyfzadeh, M. and Motalebi, A. A. and Kakoolaki, S. and Gholipour, H. and }, title = {Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage}, volume = {12}, number = {1}, abstract ={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 }, URL = {http://jifro.ir/article-1-878-en.html}, eprint = {http://jifro.ir/article-1-878-en.pdf}, journal = {Iranian Journal of Fisheries Sciences}, doi = {}, year = {2013} }