en Fish processing Fish processing پژوهشي Orginal research papers <span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: Calibri mso-ansi-language: EN-US mso-fareast-language: EN-US mso-bidi-language: AR-SA">The<b> </b>aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes<b> </b>of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in </span><span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: Calibri mso-ansi-language: EN-US mso-fareast-language: EN-US mso-bidi-language: FA">polyethylene dishes</span><span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: Calibri mso-ansi-language: EN-US mso-fareast-language: EN-US mso-bidi-language: AR-SA"> with </span><span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: Calibri mso-ansi-language: EN-US mso-fareast-language: EN-US mso-bidi-language: FA">selphon coverage</span><span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: Calibri mso-ansi-language: EN-US mso-fareast-language: EN-US mso-bidi-language: AR-SA"> (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN<span dir="rtl"></span><span dir="rtl"><span dir="rtl"></span><font size="3" face="Times New Roman"> </font></span>and lipid) were examined in frozen storage at -18^οC for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P<0.05) in moisture value with increase of Sodiume alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P<0.05) in ash and protein content. The highest content of TVN was found in control samples and use of Sodiume alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture.</span> Kilka fish, Edible coating, Sodiume alginate, Shelf-life 654 662 http://jifro.ir/browse.php?a_code=A-10-1-121&slc_lang=en&sid=1 N. Khanedan Nasrinkh41@yahoo.com 10031947532846001841 10031947532846001841 Yes A. A. Motalebi 10031947532846001842 10031947532846001842 No A. A. Khanipour 10031947532846001843 10031947532846001843 No A. koochekian sabour 10031947532846001844 10031947532846001844 No M. Seifzadeh 10031947532846001845 10031947532846001845 No A. Hasanzati rostami 10031947532846001846 10031947532846001846 No