EFFECT OF EDIBLE WHEY PROTEIN-MONOGLYCERIDE COATING ON THE QUALITY OF HYPOPHTHALMICHTHYS MOLITRIX FISH FINGER DURING REFRIGERATED STORAGE

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SAYAD M.; ALIZADEH DOUGHIKOLLAEE E.; ZAKIPOUR RAHIMABADI E.

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Journal: Journal of food science and technology Year:2017 | Volume:14 | Issue:64 Page(s): 93-102

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Title

EFFECT OF EDIBLE WHEY PROTEIN-MONOGLYCERIDE COATING ON THE QUALITY OF HYPOPHTHALMICHTHYS MOLITRIX FISH FINGER DURING REFRIGERATED STORAGE

Author(s)

SAYAD M. | ALIZADEH DOUGHIKOLLAEE E. | ZAKIPOUR RAHIMABADI E. | Issue Writer Certificate

Keywords

WHEY PROTEINQ2

EDIBLE COATINGQ2

SHELF LIFEQ2

FISH FINGERQ2

Abstract

The aim of this study was to evaluate the effect of edible WHEY PROTEIN-monoglyceride coating on the quality characteristics of FISH FINGER of Hypophthalmichthys molitrix during refrigerated storage. FISH FINGERs were immersed separately in coating solutions of 5% WHEY PROTEIN concentrate (WPC) - 1.5% Monoglyceride, 10% WPC - 2.5% Monoglyceride and 15% WPC -3.5% Monoglyceride then packed and stored in refrigerator (4oC). Chemical (pH, PV, TBA), microbial parameters (TVC, PTC) and sensory analysis were measured at 0, 3, 6, 9, 12 and 15 days. The results showed that the pH content decreased and peroxide value and thiobarbitoric acid were significantly increased (P<0.05) with increase of storage time. The total viable count (TVC) and psychrotrophic count (PTC) of FISH FINGERs were significantly increased (P<0.05) during refrigerated storage. Results of sensory analysis indicated significant reduction in sensory characteristics of FISH FINGERs during storage. According to results of this study, it can be considered that FISH FINGERs coated with 10% WPC - 2.5% Monoglyceride solution was more effective than the other treatments and increased the SHELF LIFE of FISH FINGERs for 3 days.

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APA: Copy

SAYAD, M., ALIZADEH DOUGHIKOLLAEE, E., & ZAKIPOUR RAHIMABADI, E.. (2017). EFFECT OF EDIBLE WHEY PROTEIN-MONOGLYCERIDE COATING ON THE QUALITY OF HYPOPHTHALMICHTHYS MOLITRIX FISH FINGER DURING REFRIGERATED STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(64), 93-102. SID. https://sid.ir/paper/72663/en

Vancouver: Copy

SAYAD M., ALIZADEH DOUGHIKOLLAEE E., ZAKIPOUR RAHIMABADI E.. EFFECT OF EDIBLE WHEY PROTEIN-MONOGLYCERIDE COATING ON THE QUALITY OF HYPOPHTHALMICHTHYS MOLITRIX FISH FINGER DURING REFRIGERATED STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(64):93-102. Available from: https://sid.ir/paper/72663/en

IEEE: Copy

M. SAYAD, E. ALIZADEH DOUGHIKOLLAEE, and E. ZAKIPOUR RAHIMABADI, “EFFECT OF EDIBLE WHEY PROTEIN-MONOGLYCERIDE COATING ON THE QUALITY OF HYPOPHTHALMICHTHYS MOLITRIX FISH FINGER DURING REFRIGERATED STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 64, pp. 93–102, 2017, [Online]. Available: https://sid.ir/paper/72663/en

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