Open AccessEffects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage
Author(s) -
Amogh A. Ambardekar
Publication year - 2007
Publication title -
asian fisheries science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 7
eISSN - 2073-3720
pISSN - 0116-6514
DOI - 10.33997/j.afs.2007.20.4.006
Subject(s) - food science , tbars , chemistry , thiobarbituric acid , lipid oxidation , flounder , moisture , oncorhynchus , fishery , fish <actinopterygii> , biology , lipid peroxidation , biochemistry , oxidative stress , antioxidant , organic chemistry
The effects of a variety of edible coatings, cooked arrowtooth flounder coating (AFC), hydrolysed arrowtooth flounder protein (AFH), acid solubilized arrowtooth flounder protein (AFP), soy protein (SP), whey protein (WP) and non-coated fillets as control (NC) on the biochemical and physical changes in pink salmon fillets stored at - 30o C were evaluated in this study. The AFC and AFH coatings significantly reduced the relative moisture loss (RML) of the fillets, while the thiobarbituric reactive substance (TBARS) assays for AFH and SP were significantly lower than in treatments. The AFP significantly increased coating yield as well as the moisture content of cooked fillets. This study demonstrated the efficacy of arrowtooth flounder protein coatings as a means of maintaining fish fillet quality.