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Edible coatings on frozen king salmon: effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation.

Author(s) : STUCHELL Y. M., KROCHTA J. M.

Type of article: Article

Summary

Whey protein isolate and acetyladed monoglyceride coatings were evaluated. Coatings of low-melting-point acetyladed monoglyceride used alone or after applying whey protein isolate solution or powder were effective in reducing the rate of moisture loss by 42-65% during the first 3 weeks of storage. Onset of lipid oxidation was delayed and peak peroxide values were reduced. No differences in effectiveness were found among the coating treatments.

Details

  • Original title: Edible coatings on frozen king salmon: effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation.
  • Record ID : 1996-0347
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 1
  • Publication date: 1995/01
  • Document available for consultation in the library of the IIR headquarters only.

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