Effect of edible coatings on the quality of frozen fish fillets

LWT

Volumn 42, Issue 4, 2009, Pages 868-873

  Kilincceker, Osman ^a,b   Dogan, Ismail S ^a   Kucukoner, Erdogan ^c  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b UNIVERSITY OF ADIYAMAN   (Turkey)

^c SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Battering; Breading; Edible coatings; Fat intake; Trout

Indexed keywords

CASEIN; FOOD STORAGE; MASS TRANSFER; MIXTURES; OILS AND FATS; XANTHAN GUM;

BATTERING; BREADINGS; COATING MATERIAL; DIFFERENT STAGES; EDIBLE COATING; FAT INTAKE; FISH FILLET; OIL ABSORPTION; STORAGE PERIODS; TROUT;

COATINGS;

CYAMOPSIS TETRAGONOLOBA; SALMONIDAE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 58349103530     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.11.003     Document Type: Article

References (25)

1. AOAC. Official methods of analysis. 17th ed. (2000), Association of Official Analytical Chemists, Washington, DC
2. Arslan A., Gönülalan Z., and Çelik C. Frozen storage of vacuumed mirror carp (Cyprinus carpio L.) fillets with and without skin. Fi{dotless}rat Üniversitesi Saǧli{dotless}k Bilimleri Dergisi 11 2 (1997) 221-227
3. Bravin B., Pressini D., and Sensidoni A. Development and application of polysaccharide-lipid edible coating to extend shelf life of dry bakery products. Journal of Food Engineering 76 (2006) 280-290
4. Brncic S.R., Lelas V., Rade D., and Simundic B. Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering 64 (2004) 237-241
5. Cutter C.N. Opportunities for bio based packaging technologies to improve the quality and safety of fresh and further processed muscle food. Meat Science 74 (2006) 131-142
6. Gennadios A., Hana M.A., and Kurth L.B. Application of edible coatings on meats, poultry and seafoods: a review. Lebensmittel-Wissenschaft-und- Technologie 30 4 (1997) 337-350
7. Göǧüş A.K., and Kolsari{dotless}ci{dotless} N. Sea food technology (1992), Ankara Uni. Faculty of Agr., Ankara Publication Number: 358. p. 261. (in Turkish)
8. Gökalp H.Y., Kaya M., Tülek Y., and Zorba O. Laboratory application guide and quality control in meat products (1999), Atatürk Uni. Faculty of Agr., Erzurum Publication Number: 318. p. 287. (in Turkish)
9. Guilbert S., Cuq B., and Gontard N. Recent innovations in edible and/or biodegradable packaging materials. Food Additives and Contaminant 14 6 (1997) 741-751
10. Gülyavuz H., and Ünlüsayi{dotless}n M. Seafood processing technology (1999), S.D.Ü. Agr. of Seafood, Egridir, Isparta p. 359. (in Turkish)
11. İzgi S., and Çiftçioǧlu G. Investigations on the shelf life of trout packed under modified atmosphere. İstanbul Üniviversitesi Veterinerlik Fakültesi Dergisi 23 (1997) 231-254
12. Kulp K., and Loewe R. Batters and breadings in food processing (1990), American Association of Cereal Chemist Inc., St. Paul, MN, USA 55121-2097 276 p
13. Mallikarjunan P., Chinnan M.S., Balasubramaniam V.M., and Philips R.D. Edible coatings for deep-fat frying of starchy products. Lebensmittel-Wissenschaft-und- Technologie 30 7 (1997) 709-714
14. Metin S. The effect of modified atmosphere packaging on the shelf life of troutburgers. Gi{dotless}da 26 4 (2001) 279-287
15. Metin S., Erkan N., Varli{dotless}k C., Özden O., and Baygan T. The determination of the shelf life of modified atmosphere packaged marinated rainbow trouts. Gi{dotless}da Bilimi ve Teknolojisi Dergisi 5 2 (2000) 56-64
16. Ötleş S., and Berkay F. A topical fish product: pane and croquet. Dünya Gi{dotless}da 3 (1999) 43-46
17. Özden O., and Gökoǧlu N. Investigation of the changes in oil of sardine (Sardina pilchardus) stored in cold. Gi{dotless}da 22 2 (1997) 309-313
18. SAS. User's guide (1998), Statistics SAS Institute/Carry Inc., NC, USA
19. Schormüller J. Handbuch der lebensmittel chemie, band IV. Und lipoide (LIPIDS) (1969), Springer-Verlag, Berlin/New York pp. 872-878
20. Serdaroǧlu M., and Felekoǧlu E. The packaging under modified atmosphere of seafood. Dünya Gi{dotless}da 4 (2001) 73-77
21. Shenderyuk V.I., and Bykowski P. Salting and marinating of fish. In: Sikorski Z.E. (Ed). Seafood: Resources, nutritional composition and preservation (1989), CRC Press, Inc., Boca Raton, FL
22. Varli{dotless}k C., Uǧur M., Gökoǧlu N., and Gün H. Principles and methods in sea food quality control (1993), Food Tech. Ass., İstanbul Publication Number: 17. p. 174. (in Turkish)
23. Villegas R., O'connor T.P., Kerry J.P., and Buckley D.J. Effect of gelatin dip on the oxidative and colour stability of cooked ham bacon pieces during frozen storage. İnternational Journal of Food Science and Technology 34 (1999) 385-389
24. Williams R., and Mittal G.S. Water and fat transfer properties of polysaccharide films on fried pastry mix. Lebensmittel-Wissenschaft-und-Technologie 32 (1999) 440-445
25. Yanar Y., and Fenercioǧlu H. The utilization of carp (Cyprinus carpio) flesh as fish ball. Turkis Journal of Veterinary and Animal Science 23 (1999) 361-365