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Hasanzati Rostami, A., Motallebi, A. A., Khanipour, A. A., Soltani, M., Khanedan, N.. (1389). Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage. سامانه مدیریت نشریات علمی, 9(3), 412-421. doi: 10.22092/ijfs.2018.114100
A. Hasanzati Rostami; A. A. Motallebi; A. A. Khanipour; M. Soltani; N. Khanedan. "Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage". سامانه مدیریت نشریات علمی, 9, 3, 1389, 412-421. doi: 10.22092/ijfs.2018.114100
Hasanzati Rostami, A., Motallebi, A. A., Khanipour, A. A., Soltani, M., Khanedan, N.. (1389). 'Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage', سامانه مدیریت نشریات علمی, 9(3), pp. 412-421. doi: 10.22092/ijfs.2018.114100
Hasanzati Rostami, A., Motallebi, A. A., Khanipour, A. A., Soltani, M., Khanedan, N.. Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage. سامانه مدیریت نشریات علمی, 1389; 9(3): 412-421. doi: 10.22092/ijfs.2018.114100

Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage

Iranian Journal of Fisheries Sciences
مقاله 7، دوره 9، شماره 3، آذر 2010، صفحه 412-421    اصل مقاله (417.21 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114100
نویسندگان
A. Hasanzati Rostami* ؛ A. A. Motallebi؛ A. A. Khanipour؛ M. Soltani؛ N. Khanedan
چکیده
 The a im of th is paper was to study the effects w hey pro t e in c oat i ng on ch e m ic al a nd physic al properties of gut t ed K i l ka dur i ng f roz en stor a ge. 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. R e s u l ts of h e me iron, p e roxi de v a l ue and lipid of control tr e at m ents h a ve s hown s i gni f icant difference among ex p e r i m ent al tr e at m ents (p < 0.05). P ro t e in and pH v a lue of control tr e at m ents did not show significant difference with other treatments (p>0.05). Our results showed that coating process with di ff e r e nt whey pro t e in con c entrat i on leads to decrease in peroxide value and increases the iron content. 13% whey protein concentration was provided the most satisfactory results.
کلیدواژه‌ها
Edible films and coatings؛ whey protein؛ Kilka fish؛ Heme iron؛ Lipid oxidation
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تعداد مشاهده مقاله: 116
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