Impacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including ۳, ۷, ۱۰ and ۱۳%. Then gutted Kilkas were coated for ۱h, packed in polyethylene dishes with cellophane blanket and stored at -۱۸ °C. Total microbial count, total volatile nitrogen (TVN) and moisture evaluation were carried out within ۰, ۱, ۲, ۳ and ۴ months (sample size: ۷۵ packages, weighted ۲۵۰ grams each). Results showed that there was no significant difference between total microbial count and total volatile nitrogen among samples (p>۰.۰۵). Moisture of coated samples with ۱۳% concentration of whey protein had significant difference with other treatments (p<۰.۰۵) suggesting that whey protein edible coating with ۱۳ % concentrations can enhance quality and increase shelf life of Kilka fish in storage of freezing up to ۴ months.

Keywords:

edible films and coating , whey protein , Kilka fish , Shelf life