Bremenkamp, I.; Sousa-Gallagher, M.J. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers2024, 16, 346.
Bremenkamp, I.; Sousa-Gallagher, M.J. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers 2024, 16, 346.
Bremenkamp, I.; Sousa-Gallagher, M.J. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers2024, 16, 346.
Bremenkamp, I.; Sousa-Gallagher, M.J. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers 2024, 16, 346.
Abstract
The application of chitosan and alginate coatings for Ready-to-Eat (RTE) baked fish product were studied. An experimental design was used to investigate the effect of coating polysaccharide concentration and glycerol addition on the safety (microbial growth), and quality (water loss and lipid oxidation) of RTE seafood product under optimal, and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid, and 15% (w/w chitosan) glycerol, or 1% (w/v) alginate coating with no glycerol, and no crosslinking showed the best performance in controlling the tested safety and quality parameters. Desirability method was used to identify the shelf life of chitosan, alginate and double coated RTE products. Whereby, chitosan coated samples showed the best performance with a third fold shelf life extension compared to uncoated products.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
