Impacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage

Authors

  • A. Hasanzati Rostami
  • A.A. Khanipour
  • M. Soltani
Abstract:

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) and moisture evaluation were carried out within 0, 1, 2, 3 and 4 months (sample size: 75 packages, weighted 250 grams each). Results showed that there was no significant difference between total microbial count and total volatile nitrogen among samples (p>0.05). Moisture of coated samples with 13% concentration of whey protein had significant difference with other treatments (p<0.05) suggesting that whey protein edible coating with 13 % concentrations can enhance quality and increase shelf life of Kilka fish in storage of freezing up to 4 months.

Upgrade to premium to download articles

Sign up to access the full text

Already have an account?login

similar resources

Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage

 The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18...

full text

Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage

 The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18...

full text

Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka

  The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...

full text

Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka

  The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...

full text

Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka

The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...

full text

My Resources

Save resource for easier access later

Save to my library Already added to my library

{@ msg_add @}


Journal title

volume 9  issue None

pages  255- 264

publication date 2010-05

By following a journal you will be notified via email when a new issue of this journal is published.

Keywords

Hosted on Doprax cloud platform doprax.com

copyright © 2015-2023