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Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review

Kurek, Mia, Pišonić, Petra, Ščetar, Mario, Janči, Tibor, Čanak, Iva, Vidaček Filipec, Sanja, Benbettaieb, Nasreddine, Debeaufort, Frédéric, Galić, Kata·2024·Antioxidants
DOI 10.3390/antiox13111417PMC PMC11591116
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Abstract

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).

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Figure 1 Paper publications on edible coatings or edible coatings for fish based on the Scopus database from 2015 to 2024 and the search term “edible coatings” or “edible coatings for fish”.
Figure 1 Paper publications on edible coatings or edible coatings for fish based on the Scopus database from 2015 to 2024 and the search term “edible coatings” or “edible coatings for fish”.CC BY · PubMed Central
Figure 2 Illustration of fish spoilage and changes upon storage in cold or frozen, without and with edible coating.
Figure 2 Illustration of fish spoilage and changes upon storage in cold or frozen, without and with edible coating.CC BY · PubMed Central
Figure 3 pH values of fish samples with antioxidant active coatings during cold storage. ALG—alginate, CHI—chitosan, AGA—agarose, GEL—gelatin, ε-PLY—ε-polylysine, EGCG—epigallocatechin gallate. e [94]; l [100]; c [101]; m [102]; g [103]; f [104]; k [109]; j [110]; a [111]; b [112]; d [113]; h [114]; i [115]; n [116].
Figure 3 pH values of fish samples with antioxidant active coatings during cold storage. ALG—alginate, CHI—chitosan, AGA—agarose, GEL—gelatin, ε-PLY—ε-polylysine, EGCG—epigallocatechin gallate. e [94]; l [100]; c [101]; m [102]; g [103]; f [104]; k [109]; j [110]; a [111]; b [112]; d [113]; h [114]; i [115]; n [116].CC BY · PubMed Central
Figure 4 Evolution of (a) peroxide value (PV) and (b) reduction percentage in TBARS (Thiobarbituric acid reactive substances) and (c) TVB-N (Total volatile basic nitrogen) values in some fish samples with active antioxidant coatings during cold storage. [94]—a; [101]—k; [102]—d; [103]—j; [104]—i; [109]—l; [110]—e,r; [111]—n; [112]—p; [113]—m; [114]—g; [115]—t; [116]—f, [118]—b; [119]—c; [120]—h; [121]—o; [122]—s.
Figure 4 Evolution of (a) peroxide value (PV) and (b) reduction percentage in TBARS (Thiobarbituric acid reactive substances) and (c) TVB-N (Total volatile basic nitrogen) values in some fish samples with active antioxidant coatings during cold storage. [94]—a; [101]—k; [102]—d; [103]—j; [104]—i; [109]—l; [110]—e,r; [111]—n; [112]—p; [113]—m; [114]—g; [115]—t; [116]—f, [118]—b; [119]—c; [120]—h; [121]—o; [122]—s.CC BY · PubMed Central
Figure 5 Changes in some sensory parameters and total sensory score in different fish samples as influenced by edible coatings and antioxidant compounds: (a) grass carp and rainbow trout in gelatin/curcumin and chitosan/walnut green husk-based coatings, respectively, for 6 days of storage. (b) color score (recalculated from the original data as score/max score) and (c) total sensory score (data adapted from b [94]; f [103] a [110]; c [112]; d [116]; e [117]). C1, C2, C3, and C4—control samples from each study.
Figure 5 Changes in some sensory parameters and total sensory score in different fish samples as influenced by edible coatings and antioxidant compounds: (a) grass carp and rainbow trout in gelatin/curcumin and chitosan/walnut green husk-based coatings, respectively, for 6 days of storage. (b) color score (recalculated from the original data as score/max score) and (c) total sensory score (data adapted from b [94]; f [103] a [110]; c [112]; d [116]; e [117]). C1, C2, C3, and C4—control samples from each study.CC BY · PubMed Central
Figure 6 Use of marine origin lactic acid bacteria in aquaculture.
Figure 6 Use of marine origin lactic acid bacteria in aquaculture.CC BY · PubMed Central

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Citations

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Metadata

Authors
Kurek, M., Pišonić, P., Ščetar, M., Janči, T., Čanak, I., Vidaček Filipec, S., Benbettaieb, N., Debeaufort, F., & Galić, K.
Venue
Antioxidants
Publisher
MDPI AG
Published
2024-11-19
Volume
13
Issue
11
Pages
1417
ISSN
2076-3921
DOI
10.3390/antiox13111417
PMC
PMC11591116
Cited by
63
References
1
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
Croatian Science Foundation (HRZZ-IP-2022-10-1837)

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