EFFECTS OF WHEY PROTEIN EDIBLE COATING ON BACTERIAL, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN COMMON KILKA

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SEIFZADEH M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FISHERIES SCIENCES Year:2014 | Volume:13 | Issue:2 Page(s): 477-491

Download Full-Text

View:

292

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF WHEY PROTEIN EDIBLE COATING ON BACTERIAL, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN COMMON KILKA

Author(s)

SEIFZADEH M.

Keywords

EDIBLE FILM

WHEY PROTEIN

CHEMICAL ANALYSIS

SENSORY ANALYSIS

KILKA FISH.

Abstract

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 -18oC for six months. Bacterial, chemical and sensory properties of the samples were determined in each month. Results showed that total bacterial counts and Staphylococcus bacteria count were lower in the test samples compared to the control samples.Coliform, Escherichia coli and Pseudomonas bacterial contamination were negative till the end of the storage period in the covered samples. Chemical factors consisting of humidity, protein, lipid, ash and calorie were higher in the test samples compared to the control samples. Peroxide value, free fatty acids, thiobarbitoric acid, TVB-N and pH were lower in the test samples. Sensory tests had a better quality in the test samples compared to the control samples. No statistically significant decreases were observed in chemical factors in the covered samples compared to the control samples (p<.05). In sensory specifications, there was a significant difference between the covered samples and the control samples (p<.05). According to the results of experiments and statistical analysis, the covered samples had a favorable quality till the end of the storage period but the control samples had lost their quality.

Multimedia

No record.

Cites

No record.

References

No record.

Cite

APA: Copy

SEIFZADEH, M.. (2014). EFFECTS OF WHEY PROTEIN EDIBLE COATING ON BACTERIAL, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN COMMON KILKA. IRANIAN JOURNAL OF FISHERIES SCIENCES, 13(2), 477-491. SID. https://sid.ir/paper/691509/en

Vancouver: Copy

SEIFZADEH M.. EFFECTS OF WHEY PROTEIN EDIBLE COATING ON BACTERIAL, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN COMMON KILKA. IRANIAN JOURNAL OF FISHERIES SCIENCES[Internet]. 2014;13(2):477-491. Available from: https://sid.ir/paper/691509/en

IEEE: Copy

M. SEIFZADEH, “EFFECTS OF WHEY PROTEIN EDIBLE COATING ON BACTERIAL, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN COMMON KILKA,” IRANIAN JOURNAL OF FISHERIES SCIENCES, vol. 13, no. 2, pp. 477–491, 2014, [Online]. Available: https://sid.ir/paper/691509/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops