Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review
Fresh fish is among the most nutritive foodstuffs, but it is also the most perishable one. Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the highest quality to exigent consumers. Scientific studies help the industry to exploit the newest findings to scale...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-11-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/13/11/1417 |
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| author | Mia Kurek Petra Pišonić Mario Ščetar Tibor Janči Iva Čanak Sanja Vidaček Filipec Nasreddine Benbettaieb Frédéric Debeaufort Kata Galić |
| author_facet | Mia Kurek Petra Pišonić Mario Ščetar Tibor Janči Iva Čanak Sanja Vidaček Filipec Nasreddine Benbettaieb Frédéric Debeaufort Kata Galić |
| author_sort | Mia Kurek |
| collection | DOAJ |
| description | Fresh fish is among the most nutritive foodstuffs, but it is also the most perishable one. Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the highest quality to exigent consumers. Scientific studies help the industry to exploit the newest findings to scale up emerging industrial technologies. In this review article, the focus is on the latest scientific findings on edible films used for fish coatings and storage. Since today’s packaging processing and economy are governed by sustainability, naturality underpins packaging science. The synthesis of edible coatings, their components, processing advantages, and disadvantages are outlined with respect to the preservation requirements for sensitive fish. The requirements of coating properties are underlined for specific scenarios distinguishing cold and freezing conditions. This review raises the importance of antioxidants and their role in fish storage and preservation. A summary of their impact on physical, chemical, microbiological, and sensory alterations upon application in real fish is given. Studies on their influence on product stability, including pro-oxidant activity and the prevention of the autolysis of fish muscle, are given. Examples of lipid oxidation and its inhibition by the antioxidants embedded in edible coatings are given together with the relationship to the development of off-odors and other unwanted impacts. This review selects the most significant and valuable work performed in the past decade in the field of edible coatings whose development is on the global rise and adheres to food waste and sustainable development goals 2 (zero hunger), 3 (good health and well-being), and 12 (responsible consumption and production). |
| format | Article |
| id | doaj-art-f39cbc751e74455386ea1380e3cf0030 |
| institution | Kabale University |
| issn | 2076-3921 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-f39cbc751e74455386ea1380e3cf00302024-11-26T17:47:21ZengMDPI AGAntioxidants2076-39212024-11-011311141710.3390/antiox13111417Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A ReviewMia Kurek0Petra Pišonić1Mario Ščetar2Tibor Janči3Iva Čanak4Sanja Vidaček Filipec5Nasreddine Benbettaieb6Frédéric Debeaufort7Kata Galić8Laboratory for Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Meat and Fish Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for General Microbiology and Food Microbiology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Meat and Fish Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaJoint Unit PAM-PCAV (Physico-Chemistry of Food and Wine Laboratory), Université Bourgogne-Franche-Comté, Institut AgroDijon, INRAé, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, FranceJoint Unit PAM-PCAV (Physico-Chemistry of Food and Wine Laboratory), Université Bourgogne-Franche-Comté, Institut AgroDijon, INRAé, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, FranceLaboratory for Food Packaging, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFresh fish is among the most nutritive foodstuffs, but it is also the most perishable one. Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the highest quality to exigent consumers. Scientific studies help the industry to exploit the newest findings to scale up emerging industrial technologies. In this review article, the focus is on the latest scientific findings on edible films used for fish coatings and storage. Since today’s packaging processing and economy are governed by sustainability, naturality underpins packaging science. The synthesis of edible coatings, their components, processing advantages, and disadvantages are outlined with respect to the preservation requirements for sensitive fish. The requirements of coating properties are underlined for specific scenarios distinguishing cold and freezing conditions. This review raises the importance of antioxidants and their role in fish storage and preservation. A summary of their impact on physical, chemical, microbiological, and sensory alterations upon application in real fish is given. Studies on their influence on product stability, including pro-oxidant activity and the prevention of the autolysis of fish muscle, are given. Examples of lipid oxidation and its inhibition by the antioxidants embedded in edible coatings are given together with the relationship to the development of off-odors and other unwanted impacts. This review selects the most significant and valuable work performed in the past decade in the field of edible coatings whose development is on the global rise and adheres to food waste and sustainable development goals 2 (zero hunger), 3 (good health and well-being), and 12 (responsible consumption and production).https://www.mdpi.com/2076-3921/13/11/1417fish storageantioxidants roleedible coatingsfish oxidationcold vs. frozen |
| spellingShingle | Mia Kurek Petra Pišonić Mario Ščetar Tibor Janči Iva Čanak Sanja Vidaček Filipec Nasreddine Benbettaieb Frédéric Debeaufort Kata Galić Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review Antioxidants fish storage antioxidants role edible coatings fish oxidation cold vs. frozen |
| title | Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review |
| title_full | Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review |
| title_fullStr | Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review |
| title_full_unstemmed | Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review |
| title_short | Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review |
| title_sort | edible coatings for fish preservation literature data on storage temperature product requirements antioxidant activity and coating performance a review |
| topic | fish storage antioxidants role edible coatings fish oxidation cold vs. frozen |
| url | https://www.mdpi.com/2076-3921/13/11/1417 |
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