Patent
The invention of edible film whey protein, sodium alginate and mix of them for packaging Kilka fish
Description:with collaborate: Abbasali Motalebi<br><br>registration data:2011
Text:

This project was carried out in order to increasing of nutritional value, taste and shelf life of cleaned Kilka Fish during cooled storage. Edible films made by Whey protein and Sodium alginte were used for fish packaging. This search carried out in two stages consisting of pre- study and study. 3, 6, 9 and 12% concentrations of Wp and 0.5, 1, 1.5 and 2% concentrations of SA at three times including 0, 2 and 4 hours were used in pre-study stage. The covered samples were kept in -18oC. Microbial and sensory examination were carried out for a period of two months. Microbial factors were including total bacterial count, Staphylococcus bacteria count,Coliform, Escherichia coli andPseudomonasbacteria. Sensory tests consist of taste, odor, color and tissue were studied in the fish samples. 12% and 0.5% concentrations at time= 0 of edible films made by WP and SA considered in study stage. This is can be due to the significant differences in total acceptance index of sensory tests. Control sample cleaned Kilka was packaged in disposable dishes with cellophane covers in 500gr in weight.

Two selected timar and mixed cover including 12% and 0.5% concentrations at time= 0 of edible films by WP and SA considered in study stage. The covered samples were kept in -18oC. Microbial, chemical and sensory examination were carried out for a period of six months. These factors and chemical factors consisting of humidity, protein, lipid, ash, calorie, Peroxide value, free fatty acids, thiobarbitoric acid, TVN and pH were studied in test samples compared with the control samples.

Coliform, Escherichia coli andPseudomonasbacteria contamination were negative until the end of storage period in the covered samples. The mean total bacterial count andStaphylococcus bacteria counts in processed samples by WP were 2.47 and 1.61 logcfu/g, in processed samples by SA were 2.84 and 1.28 logcfu/g, in processed samples by WPSA were 2.51 and 1.44 logcfu/g, and in control samples 4.11 and 2.93 logcfu/g from 1 day until six months after processing, respectively.

The mean of moisture, peroxide value, TVN, pH, free fatty acids, thiobarbitouric acid, protein, fat, ash and calorie in the covered samples by WP were 73.91%, 0.13 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 19.00%, 4.25%, 2.1% and 120.73 kcal/kg, in the covered samples by SA were 73.91%, 0.06 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 18.85%, 4.72%, 1.90% and 125.98 kcal/kg, in the covered samples by WPSA were 73.91%, 0.06 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 18.50%, 4. 65%, 2.25% and 126.48 kcal/kg and in control samples 59.43%, 3.25 meq/kgoil, 16.22mg/100gr, 6.71, 9.21gr/100, 0/15mg/kg, 18.2%, 4.00%, 1.80% and 107.10 kcal/kg, respectively.

No statistically significant differences were observed in the results of chemical experiments of the covered samples and presence of the meaningful difference at the results of the chemical experiments of the control sample, The covered samples by WP, SA and WPSA up to the end of storage period at cold-room had a favorite quality but the control samples had lost their. No statistically significant differences were observed in the WP samples compared with the WPSA samples ( p> 0.05). Samples covered by SA had better quality compared with other samples which can be due to the presence of the significant difference in total acceptance index among covered samples without considering of economical worth.

Author:Mina seifzadeh
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