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Abstract
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 coating also
influenced the colour of cooked fish fillets. The type of plasticiser affects the
colour of thawed and cooked samples, but not the colour of frozen samples. The protein
coatings delayed lipid oxidation of salmon fillets, providing better protection against
it than water glazing, and this effect was more pronounced when glycerol instead of
sorbitol was used in the coating formulation. WPC+glycerol (1:1) coating was the best
for frozen Atlantic salmon protection. The sensory properties of salmon fillets were
not modified by the use of this coating.