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Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon (Salmo salar)

Author:
Rodríguez-Turienzo, Laura, Cobos, Ángel, Sanmartín, Beatriz, Díaz, Olga
Source:
Journal of aquatic food product technology 2016 v.25 no.6 pp. 928-939
ISSN:
1547-0636
Subject:
Salmo salar, coatings, color, egg albumen, fillets, freezing, frozen storage, glycerol, lipid peroxidation, plasticizers, salmon
Abstract:
The effects of different egg white protein coatings on Atlantic salmon quality preservation after 4 months of frozen storage were evaluated. These coatings increased the yield of the fillets and protected them from lipid oxidation, providing better protection than glazing. Egg white protein coatings were better options than glazing to preserve salmon color during frozen storage. The best results were obtained with the application of coatings before freezing. No clear effects of the type and concentration of plasticizer in most quality parameters were found. Egg white protein + glycerol 2:1 applied before freezing was the best coating for frozen Atlantic salmon protection.
Agid:
5489116