THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON THE MOISTURE AND ORGANOLEPTIC PROPERTIES OF GUTTED KILKA FISH

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MOTALLEBI A.A.; HASANZATI ROSTAMI A.; KHANIPOUR A.A.; SOLTANI M.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:4 (36) Page(s): 39-48

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Title

THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON THE MOISTURE AND ORGANOLEPTIC PROPERTIES OF GUTTED KILKA FISH

Author(s)

MOTALLEBI A.A. | HASANZATI ROSTAMI A. | KHANIPOUR A.A. | SOLTANI M. | Issue Writer Certificate

Keywords

EDIBLE FILM AND COATINGQ2

KILKA FISHQ3

WHEY PROTEINQ3

Abstract

Introduction: Edible films and coatings based on polysaccharides, proteins, lipids and/or blends of them might be employed in packaging industry. Edible films and coatings offer a variety of advantages to foods such as fish, due to less loss of moisture, preserving color, odor and enhancing food appearance. Therefore, the aim of this study is to investigate the effect of WHEY PROTEIN edible coating on moisture and organoleptic properties of KILKA FISH, during 4 month of frozen storage.Materials and Methods: After preparation WHEY PROTEIN edible coating with concentrations of 3, 7, 10 and 13% (w/w), gutted Kilka samples were coated by dipping method for 1 hour.After packaging in polyethylene dishes with cellophane blanket, all of the samples were stored at -18C. Determination of moisture content and evaluation of organoleptic characteristics (color, odor, texture and taste) were carried out after 0, 1, 2, 3 and 4 month of frozen storage.Results: The results of peroxide and moisture values and color evaluation have indicated significant differences (p<0.05). Coated samples with 13% concentration of WHEY PROTEIN had less moisture losses and better color than other treatments. There were not significant differences in odor, texture and taste evaluations (p<0.05(.Conclusion: WHEY PROTEIN edible film with 13% concentration had improved the quality of KILKA FISH during frozen storage.

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APA: Copy

MOTALLEBI, A.A., HASANZATI ROSTAMI, A., KHANIPOUR, A.A., & SOLTANI, M.. (2012). THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON THE MOISTURE AND ORGANOLEPTIC PROPERTIES OF GUTTED KILKA FISH. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(4 (36)), 39-48. SID. https://sid.ir/paper/143318/en

Vancouver: Copy

MOTALLEBI A.A., HASANZATI ROSTAMI A., KHANIPOUR A.A., SOLTANI M.. THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON THE MOISTURE AND ORGANOLEPTIC PROPERTIES OF GUTTED KILKA FISH. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(4 (36)):39-48. Available from: https://sid.ir/paper/143318/en

IEEE: Copy

A.A. MOTALLEBI, A. HASANZATI ROSTAMI, A.A. KHANIPOUR, and M. SOLTANI, “THE EFFECT OF WHEY PROTEIN EDIBLE COATING ON THE MOISTURE AND ORGANOLEPTIC PROPERTIES OF GUTTED KILKA FISH,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 4 (36), pp. 39–48, 2012, [Online]. Available: https://sid.ir/paper/143318/en

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