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  • 1
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    Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage (2018)
    Details
    Publication Date: 2021-05-19
    Description: The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN and lipid) were examined in frozen storage at -18οC for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P〈0.05) in moisture value with increase of Sodiume alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P〈0.05) in ash and protein content. The highest content of TVN was found in control samples and use of Sodiume alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture.
    Description: Published
    Keywords: Software ; Kilka fish ; Edible coating ; Sodiume alginate ; Shelf-life ; Protein ; Lipid oxidation
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.654-662
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  • 2
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    Effect of whey protein coating on Physic-Chemical properties of gutted Kilka during frozen storage (2018)
    Details
    Publication Date: 2021-05-19
    Description: 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.
    Description: Published
    Keywords: Edible films and coatings ; Whey protein ; Kilka fish ; Heme iron ; Lipid oxidation
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.412-421
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  • 3
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    Effect of whey protein coating on physico-chemical properties of gutted Kilka during frozen storage (2021)
    In:  http://aquaticcommons.org/id/eprint/22386 | 18721 | 2018-04-03 13:06:47 | 22386 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-04
    Description: 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.
    Keywords: Biology ; Fisheries ; Edible films and coatings ; Whey protein ; Kilka ; fish ; Heme iron ; Lipid oxidation ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 412-421
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  • 4
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    Effects of different concentrations of sodium alginate as an edible film on chemical changes of dressed kilka during frozen storage (2021)
    In:  http://aquaticcommons.org/id/eprint/22470 | 18721 | 2018-04-10 22:32:50 | 22470 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-06
    Description: The aim of this study was to investigate the effects of sodium alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). Chemical parameters (moisture, ash, protein, TVN and lipid) were examined in frozen storage at -18ºC for 4 months. SPSS Statistical Software was used for data analysis, using One Way ANOVA test. Significant reduction was found (P〈0.05) in moisture value with increase of sodium alginate concentration during the study. Significant differences were found in TVN values during the third and fourth months but there were no significant differences (P〈0.05) in ash and protein content. The highest content of TVN was found in control samples and use of sodium alginate edible coating affected the reduction of TVN, prevented the lipid oxidation, increased the shelf-life of Kilka and reduced the moisture.
    Description: Article includes abstract in Farsi on last page.
    Keywords: Chemistry ; Fisheries ; Kilka fish ; Edible coating ; Sodium alginate ; Shelf-life ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 654-662
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