Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage
The aim of this paper was to study the effects whey protein coating on chemical and physical properties of gutted Kilkka during frozen storage. Coating of Kilka has done by dipping in whey protein solution with different concentrations of 3, 7, 10 and 13%, for 1h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -18°C. There were 125 testing and control packages, each of them weight 250grams. Heme iron, peroxide value, protein, lipid and pH has measured after 0, 1, 2, 3 and 4 months storage in freezer. Results of hemeiron, peroxide value and lipid of control treatments h ave shown significant difference among experimental treatments (p<0.05). Protein and pH value of control treatments did not show significant difference with other treatments (p>0.05). Our results showed that coating process with different whey protein concentration leads to decrease in peroxide value and increases the iron content. 13% whey protein concentration was provided the most satisfactory results.
| Main Authors: | , , , , |
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| Format: | Journal Contribution biblioteca |
| Language: | English |
| Published: |
2010
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| Subjects: | Edible films and coatings, Whey protein, Kilka fish, Heme iron, Lipid oxidation, |
| Online Access: | http://hdl.handle.net/1834/11299 |
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