Iranian Journal of Fisheries Sciences
مجله علوم شیلاتی ایران
IJFS
Agriculture
http://jifro.ir
1
admin
1562-2916
10.18869/acadpub.ijfs
en
jalali
1390
7
1
gregorian
2011
10
1
10
4
online
1
fulltext
en
Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage
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<sup>ο</sup>C 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