the present study examined the utilisation of seaweed extract as a source of natural antioxidantsfor retarding lipid oxidation in minced kilka. the kilka mince with two different concentrations(300 ppm and 600 ppm) of water extract obtained by microwave, one control sample with noadded extracts and one control sample with added vitamin c were prepared. the samples werestored at refrigerator (4º...

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 ...