Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage

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...

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Bibliographic Details
Published in:Asian Fisheries Science
Main Author: A.A. AMBARDEKAR
Format: Article in Journal/Newspaper
Language:English
Published: Asian Fisheries Society 2007
Subjects:
Aquaculture. Fisheries. Angling
SH1-691
Oncorhynchus gorbuscha
Pink salmon
Online Access:https://doi.org/10.33997/j.afs.2007.20.4.006
https://doaj.org/article/68ab1cb3f9054912b90e0c938f919589
Description
Summary: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.

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