Design and development of an edible coating for a ready-to-eat fish product

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dc.contributor.authorBremenkamp, Ina
dc.contributor.authorSousa-Gallagher, Maria J.
dc.contributor.funderInterreg
dc.date.accessioned2024-06-05T06:32:22Z
dc.date.available2024-05-30T18:19:55Zen
dc.date.available2024-06-05T06:32:22Z
dc.date.issued2024-01-27
dc.date.updated2024-05-30T17:19:57Zen
dc.description.abstractThe application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish 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 a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.en
dc.description.sponsorshipInterreg (EAPA_758/2018)
dc.description.statusPeer revieweden
dc.description.versionPublished Version
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid346
dc.identifier.citationBremenkamp, I. and Sousa-Gallagher, M. J. (2024) 'Design and development of an edible coating for a ready-to-eat fish product', Polymers, 16(3), 346 (16pp). https://doi.org/10.3390/polym16030346
dc.identifier.doihttps://doi.org/10.3390/polym16030346
dc.identifier.eissn2073-4360
dc.identifier.endpage16
dc.identifier.issued3
dc.identifier.journaltitlePolymers
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/15981
dc.identifier.volume16
dc.language.isoenen
dc.publisherMDPI
dc.rights© 2024, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectEdible coating
dc.subjectChitosan
dc.subjectSodium alginate
dc.subjectFood quality
dc.subjectShelf life
dc.subjectRTE fish products
dc.titleDesign and development of an edible coating for a ready-to-eat fish product
dc.typeArticle (peer-reviewed)
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