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

 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 ۳, ۷, ۱۰ and ۱۳%, for ۱h. Then, after being packed in polyethylene dishes, they were covered in cellophane blanket and stored in -۱۸°C. There were ۱۲۵ testing and control packages, each of them weight ۲۵۰grams. Heme iron, peroxide value, protein, lipid and pH has measured after ۰, ۱, ۲, ۳ and ۴ 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 (p۰.۰۵). 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. ۱۳% whey protein concentration was provided the most satisfactory results.

Keywords:

Edible films and coatings , Whey protein , Kilka fish , Heme iron , Lipid oxidation