THE EFFECT OF EDIBLE COATING ON THE QUALITY OF SMOKED FISH

THE EFFECT OF EDIBLE COATING ON THE QUALITY OF SMOKED FISH

The combined effect of protein based edible coating and vacuum packaging on the shelf-life of hot-smoked rainbow trout stored under refrigeration was investigated for a period up to 6 weeks. Edible coatings were produced from the protein sources (soy protein isolates, concentrate whey protein isolat...

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Bibliographic Details
Published in:Italian journal of food science Vol. 26; no. 4; p. 370
Main Authors: Dursun, S, Erkan, N
Format: Journal Article
Language:English
Published: Pinerolo Codon Publications 2014
Subjects:
Marine
Oncorhynchus mykiss
Scomber
Triticum aestivum
A, Atlantic
Online Access:Get full text
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Summary:The combined effect of protein based edible coating and vacuum packaging on the shelf-life of hot-smoked rainbow trout stored under refrigeration was investigated for a period up to 6 weeks. Edible coatings were produced from the protein sources (soy protein isolates, concentrate whey protein isolates, egg white powder protein, wheat gluten, corn protein, gelatin, collagen) and from proteins of two different fish species (rainbow trout and Atlantic mackerel). Quality attributes monitored microbiological, sensory, chemical, color and texture parameters. Based on both microbiological and sensory analyses, treatments Co produced a shelf-life extension of 2-3 weeks.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:1120-1770
2239-5687