Effects of Sodium Caseinate edible coating on quality of rainbow trout (Oncorhynchus mykiss) during storage in refrigerator temperature Zargar, M. 1, Yeganeh, S. 2 , Razavi, S. H. 3, Ojagh, S. M. 4

Abstract
Edible films as natural, environmentally- friendly and renewable products, can be an appropriate alternative for petroleum-based packaging materials that are common today. In this study, the effects of Sodium Caseinate (SC) edible coating on quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4±1˚C) were investigated.
Fish samples were treated with 8% Sodium Caseinate solution and stored in refrigerator for 20 days after drying the coating solution. The control and the coated fish samples were analyzed periodically each 4 days of storage time (0, 4, 8, 12, 16, 20 days) for chemical (PV, TBA, FFA, pH, TVB-N) and microbiological (total viable count and scycrophilic count) characteristics.
The sodium caseinate coating reduced peroxide values (16.1±0.1 and 7.1±0.01 in control and SC, respectively) and during last days of storage, reduced bacterial count significantly (9.1±1 and 7.7±0.07 in control and SC, respectively) (P<0.05) in rainbow trout samples during the refrigerated storage.
Keywords
Key words: Edible film
Sodium Caseinate
shelf life
Rainbow trout
Journal of food science and technology(Iran)
Volume 11, Issue 44
February 2014
Pages 71-81