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

被引：0

作者：

Rostami, Hasanzati A. ^{[1
]}

Motallebi, A. A. ^{[2
]}

Khanipour, A. A. ^{[3
]}

Soltani, M. ^{[4
]}

Khanedan, N. ^{[1
]}

机构：

[1] Islamic Azad Univ, Sci & Res Branch, Tehran, Iran

[2] Iranian Fisheries Res Org, Tehran, Iran

[3] Natl Fish Proc Res Ctr, Bandar Anzali, Iran

[4] Vet Sci Univ Tehran, Tehran, Iran

来源：

IRANIAN JOURNAL OF FISHERIES SCIENCES | 2010年 / 9卷 / 03期

关键词：

Edible films and coatings; Whey protein; Kilka Fish; Heme iron; Lipid oxidation; EDIBLE FILMS; BARRIER PROPERTIES; POTASSIUM SORBATE; IRON; WATER; HEME; OXIDATION; QUALITY; ISOLATE; FRESH;

D O I：

暂无

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

The aim of this paper was to study the effects of whey protein coating on chemical and physical properties of gutted Kilka during frozen storage. Kilka was coated 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 degrees C. There were 125 testing and control packages, each of them weight 250 grams. Heme iron, peroxide value, protein, lipid and pH have measured after 0, 1, 2, 3 and 4 months storage in freezer. Results of heme iron, peroxide value and lipid of control treatments have shown significant difference among experimental treatments (p<0.05). Protein and pH value of control treatments did not show significant difference with other treatments (p>0.05). Our results showed that coating process with different whey protein concentration leads to decrease in peroxide value and increases the iron content. 13% whey protein concentration was provided the most satisfactory results.

引用

页码：412 / 421

页数：10

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