PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN
نویسندگان
چکیده
منابع مشابه
Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka
The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...
متن کاملEffects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka
The objective of the current study was to investigate the effects of whey protein coating on the quality of common Kilka during frozen storage. For this study, common Kilka was coated with 20% whey protein concentration. Non- coated Kilka also was used as a control. Coated and non-coated samples were then stored at -18 °C for six months. Bacterial, chemical and sensory properties of the sampl...
متن کاملEffects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka
The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...
متن کاملEffects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka
The objective of current study was to investigate the effects of whey protein coating on the quality of common kilka during frozen storage period. For this study, common kilka was coated with 12% whey protein concentration. Also, non- coated kilka was used as a control sample. Coated and non-coated samples were then stored at -18 oC for six months. Bacterial, chemical and sensory properties of ...
متن کاملImpacts 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 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2013
ISSN: 2090-3731
DOI: 10.21608/jfds.2013.71799