en پژوهشي Orginal research papers <p style="TEXT-ALIGN: justify LINE-HEIGHT: 120% MARGIN: 0in 0in 0pt" class="Default"><font size="3"><span style="FONT-FAMILY: "Times","serif" mso-bidi-font-family: 'Times New Roman'">The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) and moisture evaluation were carried out within 0, 1, 2, 3 and 4 months (sample size: 75 packages, weighted 250 grams each). Results showed that there was no significant difference between </span><span style="FONT-FAMILY: "Times","serif" COLOR: windowtext mso-bidi-font-family: 'Times New Roman'">t</span><span style="FONT-FAMILY: "Times","serif" mso-bidi-font-family: 'Times New Roman'">otal microbial count and total volatile nitrogen among samples (p>0.05). Moisture of coated samples with 13% concentration of whey protein had significant difference with other treatments (p<0.05) suggesting that whey protein edible coating with 13 % concentrations can enhance quality and increase shelf life of Kilka fish in storage of freezing up to 4 months. <p></p></span></font></p> edible films and coating, whey protein, Kilka fish, Shelf life 255 264 http://jifro.ir/browse.php?a_code=A-10-1-6&slc_lang=en&sid=1 A. A. Motalebi motalebi@ifro.ir 1003194753284600761 1003194753284600761 Yes A. Hasanzati Rostami 1003194753284600776 1003194753284600776 No A.A. Khanipour 1003194753284600777 1003194753284600777 No M. Soltani 1003194753284600778 1003194753284600778 No