Effects of Whey Protein on Bacterial, Chemical, and Sensory Properties and Shelf Life of Frozen Common Kilka

By Mina Seifzadeh, National Fish Processing Research Center

This research investigates the effects of whey protein coating on the chemical, bacterial, and sensory properties, proximate analysis, and shelf life of common kilka fish during frozen storage. For this experiment, common kilka were coated with 9% whey protein while non-coated kilka were used as a control sample.