Showing 4 results for Tin Coating
Volume 9, Issue 37 (12-2012)
Abstract
The effect of Gelatin coating on the quality of rainbow trout fillet was investigated over a period of 20 days in cold storage conditions (4 ± 1 °C). In this study, we tried using a gelatin coating to reduce spoilage process in trout fillet during storage at refrigerator temperature. Therefore, 4% gelatin solution was used to cover the fillets. Microbial tests, including total viable count and psychrotrophic viable count, chemical tests, including total volatile bases nitrogen, thiobarbituric acid index, peroxide index and sensory evaluation were periodically performed for without coating fillets (control) and coated fillets. The control fillets and samples that were covered with gelatin receipt to 7.88 and 7.44 (log cfu/g), respectively, in the tenth day that is not acceptable for human consumption. Also, in psychrotrophic count value did not observe difference between the treatments. ThioBarbituric Acid index in 10th and 15th day, and peroxide and free fatty acid index only in 15th day in the coated fillets were better than the control samples. The results of this research indicate that the gelatin coating alone don’t have antimicrobial properties and is not effective on the sensory properties preservation in chilled storage fish fillets, however, its effect on the inhibition of oxidation is tangible.
Volume 12, Issue 48 (9-2015)
Abstract
The aim of this study was to evaluate the effect of edible gelatin coating on the quality characteristics and shelf life of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed in coating solutions of gelatin 4% and then dried, packed and stored in refrigerator (4˚C). Chemical (moisture, protein, fat, ash, pH, PV, TBA and TVB-N) and microbial parameters (TVC and PTC) were measured at 0, 3, 6, 9, 12, 15, 18 and 21 days. According to the obtained results by increasing of storage time moisture and fat content decreased and pH value were significantly increased (P < 0.05). While there was no significant difference between the ash content of control and coated samples (P < 0.05). Peroxide value and thiobarbitoric acid of coated samples were lower than the control. The TVB-N value of control and coated samples were 27.80 and 27.46 mg N/100g of flesh fish in 12 days of storage that higher than acceptable value. The total viable count (TVC) and psychrotrophic count (PTC) of fish fingers were significantly increased (P < 0.05) during refrigerated storage. The results of this research indicate that the gelatin coating reduces the oxidation, but has no effect in reducing the value of microbial count.
Volume 16, Issue 89 (7-2019)
Abstract
Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of edible g on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during 14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05).
A. Nikueimanesh, S. Akbarzadeh,
Volume 20, Issue 1 (1-2020)
Abstract
Wear is one of the most detrimental mechanisms which can affect the performance of many industrial systems. TiN coating due to its unique properties such as resistance to wear, oxidation, and heat is widely used in mechanical elements. In this research, TiN coating has been coated on steel substrate using a physical vapor deposition method. The coating’s properties have been obtained using nano-indentation test. Pin on disk wear test has been conducted while the disks are coated. The tests are conducted under three different loads and different speeds. It was shown that the samples with thicker coating show a better tribological performance. In this study, the relationship between wear and entropy has been investigated in order to predict the wear rate for different materials by predicting temperature. Also, temperature changes over time were predicted in two states of with and without coating. It was also shown that the samples with thicker coating have better wear resistance. One of the innovations of this research is the ability to establishing a correlation between the wear rate and produced temperature.
