Study of using whey protein in Common Kilka Fish and its quality during cold storage
Subject Areas : Marine Biology
M. Seifzadeh
1
(National Fish Processing Research Center)
A. A. Motallebi
2
(Iranian Fisheries Research Organization)
M. T. Mazlomi
3
(Iranian Fisheries Research Organization)
Keywords: Common Kilka, fish packaging, Whey Protein, edible film. Bacterial analysis, chemical analysis, Sensory analysis,
Abstract :
This project was carried out with the aim of increasing shelf life of Kilka Fish and prevent color change during cold storage. Three replicates were used for each method. Whey protein with 3 and 9 % concentrations were used for fish packaging at time 0. Cleaned Kilka fish were packaged in disposable dishes and covered by cellophane were used to control the samples. The samples were kept at -18 oC. Examinations were carried out for a period of six months. Total bacterial count and Staphylococcus bacteria count were lower in the samples covered with 9% concentration compared with the other samples. The Coliform, Escherichia coli and Pseudomonasbacteria contamination were negative until the end of storage period in the covered and control samples. Moisture, protein, fat and ash were higher in the samples covered with 9% concentration compared with the other samples. Peroxide value, TVN and pH were lower in the samples covered with 9% concentration compared with other samples. Statistically significant differences were observed in their bacterial counts, chemical factors and total acceptance index (p< 0.05). Sensory analysis carried out to the ranking method. Samples covered with 9% concentration compared with the samples covered with 3% concentration had a better quality. The covered samples had a favorable quality until the end of storage period. But control samples lost their quality after three months.
