Effects of edible film of sodium alginate on quality changes of dressed kilka in frozen storage
The likely effects of sodium alginate edible coating on the quality of dressed kilka fish in the frozen storage was investigated. Sodium alginate edible coating was prepared in four concentrations (0.25, 0.75, 1.25, and 1.75%). Then, dressed kilka fish were coated with sodium alginate for 1h, packed in polyethylene dishes with cellophane blanket and stored at - 18°C. The amount of hem Iron, pH, percent lipid and organoleptic characteristics (odor, color) were assessed within 0, 1, 2, 3 and 4 months (sample size: 125 packs of 250g). Results showed a significant difference between the mean hem iron and percent lipid and increase in sodium alginate concentration (P<0.05). The pH of samples showed no significant difference (P>0.05) with different levels of coating. Organoleptic results showed that the mean color and odor value of the samples were affected significantly by different levels of coating (P<0.05). Use of sodium alginate edible coating to protect hem iron and improve organoleptic properties can increase the quality of kilka in frozen storage up to 4 months.
| Main Authors: | , , |
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| Format: | Journal Contribution biblioteca |
| Language: | English |
| Published: |
2011
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| Subjects: | Edible, Film, Alginate, Kilka, Frozen, Sodiume alginate, Edible coating, Sodium, Quality, Fish quality, Fish, |
| Online Access: | http://hdl.handle.net/1834/10545 |
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| Summary: | The likely effects of sodium alginate edible coating on the quality of dressed kilka fish in
the frozen storage was investigated. Sodium alginate edible coating was prepared in four
concentrations (0.25, 0.75, 1.25, and 1.75%). Then, dressed kilka fish were coated with
sodium alginate for 1h, packed in polyethylene dishes with cellophane blanket and stored at - 18°C. The amount of hem Iron, pH, percent lipid and organoleptic characteristics (odor,
color) were assessed within 0, 1, 2, 3 and 4 months (sample size: 125 packs of 250g). Results
showed a significant difference between the mean hem iron and percent lipid and increase in
sodium alginate concentration (P<0.05). The pH of samples showed no significant difference
(P>0.05) with different levels of coating. Organoleptic results showed that the mean color and
odor value of the samples were affected significantly by different levels of coating (P<0.05).
Use of sodium alginate edible coating to protect hem iron and improve organoleptic properties
can increase the quality of kilka in frozen storage up to 4 months. |
|---|