Effects of edible film of sodium alginate on quality changes of dressed kilka in frozen storage

Abstract

The likely effects of sodium alginate edible coating on the quality of dressed kilka fish in the frozen storage was investigated. Sodium alginate edible coating was prepared in four concentrations (0.25, 0.75, 1.25, and 1.75%). Then, dressed kilka fish were coated with sodium alginate for 1h, packed in polyethylene dishes with cellophane blanket and stored at - 18°C. The amount of hem Iron, pH, percent lipid and organoleptic characteristics (odor, color) were assessed within 0, 1, 2, 3 and 4 months (sample size: 125 packs of 250g). Results showed a significant difference between the mean hem iron and percent lipid and increase in sodium alginate concentration (P0.05) with different levels of coating. Organoleptic results showed that the mean color and odor value of the samples were affected significantly by different levels of coating (P

Keywords

• Kilka fish; Edible coating; Sodiume alginate; Fish quality