Fish preservation is a critical aspect of food safety and quality management in the seafood industry. The perishable nature of fish, with its high moisture content and rapid microbial activity, necessitates the use of effective preservation techniques. Edible coatings have emerged as a promising strategy to extend the shelf life of fish products by reducing spoilage, improving antioxidant protection, and maintaining the nutritional and sensory qualities of the fish. This article reviews the literature on key factors affecting the performance of edible coatings for fish preservation, focusing on storage temperature, product requirements, antioxidant activity, and the overall coating performance. Edible coatings are thin layers of biopolymers, such as proteins, polysaccharides, or lipids, applied to the surface of food products.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
