8 NEW PRODUCT RESEARCH & DEVELOPMENT
☞
edible invisible film for preserving fresh fillets of Atlantic physicochemical and microbial qualities and enhancing
cod and herring, and its preservative efficacy has been the omega-3-fatty acids content of lingcod fish during
exhibited by the reduced moisture loss, lipid oxidation, cold and frozen storages.
and growth of microorganisms in the tested fishes. By dipping the lingcod fillets into this edible,
protective coating enriched with fish oil, the researchers
Chitosan
have extended their shelf-life.
Work by a group at Oregon State University (OSU) “With this coating, you can easily keep the fillets in
in 2004 found that chitosan was a good film-forming the display case for two to three more days,” said Zhao.
material for developing mineral and vitamin E fortified What’s unusual about the OSU study is that fish oil
edible films and coatings. was added to the chitosan coating, which wasn’t visible
At that stage, however, the application of omega-3 once it dried. After the coating was applied, some fillets
fatty acids fortified chitosan films and coatings to were refrigerated for three weeks while others were
improve seafood quality had not been reported. frozen for three months.
The same group, under OSU food science professor The study found that the coating tripled the omega-3
Yanyun Zhao, has returned to the topic with a new paper fatty acids in the refrigerated and frozen fish when
published in Food Chemistry. compared against the uncoated fish (Fig. 1).
In it the group study lingcod, a popular eating
fish unique to the west coast of North America and n addition to increasing the omega-3 levels in
one economically important in coastal and estuarine
environments from Alaska to California.
Although a good source of protein and high in I
the lingcod, the OSU study also found that the
coating reduced lipid oxidation, which causes
rancidity, in the refrigerated and frozen samples
vitamin B12 and selenium, its fat content is very low, when compared with the uncoated fillets.
with 1.06 per cent total lipid and 0.3 per cent total The coating also kept the fish moister than the
polyunsaturated fatty acids being reported in the uncoated samples as the frozen ones were thawing.
US Food and Drug Administration (USDA) nutrient Additionally, the coating delayed the growth of
database. microorganisms in the fresh fillets, and it prevented their
This new study aimed to evaluate the application of growth in the frozen ones. The coating did not affect the
fish oil incorporated chitosan coatings for improving colour of the fillets. p
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