EFFECTS OF USING OF MIXING COVER OF WHEY PROTEIN AND SODIUM ALGINATE ON KILKA FISH QUALITY CHANGING IN COOLING STORAGE

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SEIFZADEH M.; MOTALLEBI A.A.

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Paper Information

Journal: JOURNAL OF AQUATIC ANIMALS & FISHERIES Year:2012 | Volume:2 | Issue:8 Page(s): 39-51

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Title

EFFECTS OF USING OF MIXING COVER OF WHEY PROTEIN AND SODIUM ALGINATE ON KILKA FISH QUALITY CHANGING IN COOLING STORAGE

Author(s)

SEIFZADEH M. | MOTALLEBI A.A. | Issue Writer Certificate

Keywords

KILKA FISHQ2

WHEY PROTEIN. SODIUM ALGINATE. BACTERIAL ANALYSISQ3

CHEMICAL ANALYSISQ3

SENSORY ANALYSISQ3

Abstract

This research carried out to study of using of edible film to cleaned Kilka packaging and its quality assessment. Treats are coated KILKA FISH by mixing of whey protein and sodium alginate (12% and 0.5% concentration, respectively) at times 2 and 4 hour in this research. The samples were kept at -18oC for a period of six months. Coated and control Kilka (Kilka without edible film) studied for Nutritional value, bacterial, chemical and sensory factors per monthly from the first day, first month until the end of sixth storage. According to results, total bacterial counts of mesophilic and termophilic aerobic bacteria and Staphylococcus bacteria count were most lower in the covered samples at time 4 hour compared with the covered samples at time 2 hour. Coliform, Escherichia coli and Pseudomonas bacterial contamination were not observed in the samples. In Nutritional value there were not significant difference in among control and coated samples (P>0.05). In this factor there was not significant difference between the covered samples at time 4 hour compared with the covered samples at time 2 hour too (P>0.05). Peroxide value, free fatty acids, thiobarbitoric acid, TVN and pH changes were most higher in the covered samples at 2 hour samples compared with the covered samples at 4 hour samples. But, these factors were lower increasing in these treats compared with the control samples. SENSORY ANALYSIS carried out to Ranking method. In chemical and bacterial factors and overall acceptable score there were significant difference between the covered samples and control ones (P<0.05). The covered samples had a favorable quality until the end of storage period. But, according of SENSORY ANALYSIS results the control samples had lost their quality during three months.

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APA: Copy

SEIFZADEH, M., & MOTALLEBI, A.A.. (2012). EFFECTS OF USING OF MIXING COVER OF WHEY PROTEIN AND SODIUM ALGINATE ON KILKA FISH QUALITY CHANGING IN COOLING STORAGE. JOURNAL OF AQUATIC ANIMALS & FISHERIES, 2(8), 39-51. SID. https://sid.ir/paper/219714/en

Vancouver: Copy

SEIFZADEH M., MOTALLEBI A.A.. EFFECTS OF USING OF MIXING COVER OF WHEY PROTEIN AND SODIUM ALGINATE ON KILKA FISH QUALITY CHANGING IN COOLING STORAGE. JOURNAL OF AQUATIC ANIMALS & FISHERIES[Internet]. 2012;2(8):39-51. Available from: https://sid.ir/paper/219714/en

IEEE: Copy

M. SEIFZADEH, and A.A. MOTALLEBI, “EFFECTS OF USING OF MIXING COVER OF WHEY PROTEIN AND SODIUM ALGINATE ON KILKA FISH QUALITY CHANGING IN COOLING STORAGE,” JOURNAL OF AQUATIC ANIMALS & FISHERIES, vol. 2, no. 8, pp. 39–51, 2012, [Online]. Available: https://sid.ir/paper/219714/en

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