Fish and chitosan: Scientists developed novel coating to improve quality of fillets during refrigeration
Scientists developed a novel active coating containing chitosan, tea and cinnamon extracts to improve the quality of fish fillets during refrigerated storage.
A potential natural preservative, the coating was found to reduce oxidation, inhibit bacteria, and prevent discolouration in fish fillet samples.
In addition, treated samples had a longer shelf life of 15 days with good quality parameters, compared to untreated samples (control) of just five days.
Traditionally, fish was not a popular meat in the Iranian diet, with per capita consumption of only 1kg/year in the 1980s, rising to 9.2kg/year in 2014.
