Effectiveness of glazing and protein dispersion coatings on drip loss in frozen stored Seer fish (Scomberomorus guttatus) fillets

摘要

Fishery products being perishable, there is need for development of processes for their better distribution in 'as-is' conditions. Preservation of fish in frozen conditions needs to protect the products from dehydration and oxidation which affects thequality of preserved products. Seer fish (Scomberomorus guttatus) fillets were frozen in an air blast freezer (-35°C) and stored at -20°C (±2°C) for six months. Effectiveness of edible and biodegradable protein dispersion coatings prepared from samefish and low cost fish (croaker fish) against drip loss in frozen stored seer fish (Scomberomorus guttatus) fillets was studied. Seer fish fillets were coated using water glazing (WG), seer fish protein dispersion coating (SPDC) and croaker fish proteindispersion coating (CPDC) and compared with the samples without coating (WC) for effectiveness against drip loss. It was observed that SPDC and CPDC samples were significantly (P < 0.05) superior to WC and WG fillets whereas; significant difference wasnot observed between SPDC and CPDC fillets (P > 0.05).