Edible Coatings on Frozen King Salmon: Effect of Whey Protein Isolate and Acetylated Monoglycerides on Moisture Loss and Lipid Oxidation

Whey protein isolate (WPI) and acetylated monoglyceride (AMG) coatings were evaluated for effectiveness against moisture loss and lipid oxidation of frozen King salmon. A model gel material was also used to screen coatings for effectiveness against moisture loss. Coatings of low‐melting‐point AMG used alone or after applying WPI solution or WPI powder were effective in reducing the rate of moisture loss by 42–65% during the first 3 wk of storage. Onset of lipid oxidation was delayed and peak peroxide values were reduced in samples coated with WPI solution/antioxidant overspray or those containing low‐melting‐point AMGs. No differences in effectiveness were found among the coating treatments.