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Khanedan, N., Motalebi, A. A., Khanipour, A. A., koochekian sabour, A., Seifzadeh, M., Hasanzati rostami, A.. (1390). Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage. سامانه مدیریت نشریات علمی, 10(4), 654-662. doi: 10.22092/ijfs.2018.114171
N. Khanedan; A. A. Motalebi; A. A. Khanipour; A. koochekian sabour; M. Seifzadeh; A. Hasanzati rostami. "Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage". سامانه مدیریت نشریات علمی, 10, 4, 1390, 654-662. doi: 10.22092/ijfs.2018.114171
Khanedan, N., Motalebi, A. A., Khanipour, A. A., koochekian sabour, A., Seifzadeh, M., Hasanzati rostami, A.. (1390). 'Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage', سامانه مدیریت نشریات علمی, 10(4), pp. 654-662. doi: 10.22092/ijfs.2018.114171
Khanedan, N., Motalebi, A. A., Khanipour, A. A., koochekian sabour, A., Seifzadeh, M., Hasanzati rostami, A.. Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage. سامانه مدیریت نشریات علمی, 1390; 10(4): 654-662. doi: 10.22092/ijfs.2018.114171

Effects of different concentrations of Sodium alginate as an edible film on chemical changes of dressed Kilka during frozen storage

Iranian Journal of Fisheries Sciences
مقاله 10، دوره 10، شماره 4، دی 2011، صفحه 654-662    اصل مقاله (368.7 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114171
نویسندگان
N. Khanedan* ؛ A. A. Motalebi؛ A. A. Khanipour؛ A. koochekian sabour؛ M. Seifzadeh؛ A. Hasanzati rostami
چکیده
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.
کلیدواژه‌ها
Kilka fish؛ Edible coating؛ Sodiume alginate؛ shelf-life
آمار
تعداد مشاهده مقاله: 146
تعداد دریافت فایل اصل مقاله: 111


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