Assessment of chemical, bacterial and sensory properties and food nutritives of Kilka fish covered with whey protein at times 0, 2 and 4 hour
Subject Areas : New Technologies in Aquaculture Development
Keywords: Whey Protein, chemical analysis, Sensory analysis, Kilka fish, Keywords: Bacterial analysis,
Abstract :
Abstract[1] This project was carried out to preserve the quality of Kilka Fish in cold storage. This project was carried out in three replicates and formulae. The aim of this research was to assess the posibility of using edible film for dressed Kilka packaging and its quality assessment including food nutritive and bacterial, chemical and sensory properties. For fish packaging 6% concentration of whey protein was used. Kilka without covering was used as control sample. The samples were kept at -18 oC for a period of six months. Total bacterial counts and Staphylococcus bacteria count were lower in the covered samples at 0 (2.96 and 1.56 logCFU/g) compared with the other samples and were higher in 2 hour samples (3.21 and 2.26 logCFU/g) compared with the other samples. Coliform, Escherichia coli and p seudomonasbacterial contamination were not observed in the samples. Moisture was lower in the covered samples at time 0 compared with the covered samples at 4 hour sample (70.14 and 72.73%). Peroxide value, free fatty acids, thiobarbitoric acid, TVN and pH were higher in these samples compared with the covered samples at 4 hour samples (2.13 and 1.70 meq/kgoil, 3.75 and 2.44 g/100, 0.02 and 0.01 mg/kg, 16.9 and 12.48 mg/100g and 6.37 and 6.20). Protein, fat and ash were higher in the covered samples at 4 hour samples (19.25%, 4.83%, 2.97%) compared with the other samples. A statistically significant difference was observed in chemical and bacterial factors in the samples (p *Corresponding Authors; Email: m_seifzadeh_ld@yahoo.com
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