Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation.

@article{RodrguezTurienzo2011WheyPC,
  title={Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation.},
  author={L. Rodr{\'i}guez-Turienzo and {\'A}. Cobos and Vanesa Moreno and A. Caride and J. Vieites and O. D{\'i}az},
  journal={Food chemistry},
  year={2011},
  volume={128 1},
  pages={
          187-94
        }
}
The effects of different whey protein concentrate coating formulations (with or without glycerol or sorbitol in two proportions) on frozen Atlantic salmon quality parameters were evaluated. The influence of the moment of coating application (before or after freezing) was also studied. The coating application after freezing increased the thaw yield, decreased the drip loss, and modified colour parameters of frozen and thawed fillets, in comparison with application before freezing. The moment of… Expand
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