Application of sodium alginate cover in frozen and cleaned common kilka and its quality evaluation by bacterial,chemical and sensory tests

• Main Author: M. Seifzadeh; A. Mottalebi; M. Mazloomi
• Format: Article
• Language: fas
• Published: Iranian Fisheries Research Organization 2010-01-01
• Series: ‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān
• Subjects: Chemical; samples; storage
• Online Access: http://isfj.areo.ir/article_116538_en.html

This project was carried out to increase shelf life of kilka and prevent color changes during cold storage. Edible film made by sodium alginate (0.5% concentration) was used for fish packaging at time zero. The covered samples were kept at -18oC. Examination were carried out for a period of six months. Coliform, Escherichia coli and Pseudomonas bacteria contamination were negative until the end of storage period in the covered samples. Total bacterial counts and Acetaphylococcus bacteria count were lower in the treated samples (2.93 and 1.46log cfu/g, respectively) compared with the control specimens (3.21 and 2.28log cfu/g, respectively). Chemical factors consisting of humidity, protein, lipid, ash and calorie were higher in the treated samples (73.34%, 18.96%, 4.62%, 2.88% and 134. 63% kcal/kg, respectively) compared with the control samples (59.43%, 18.04%, 4.03%, 2.87% and 108.43% kcal/kg, respectively) and fresh fish samples (73.93%, 18.91%, 4.59%, 2.87% and 117.28% kcal/kg, respe.....