Oregon State University researchers recently developed an edible, protective coating enriched with fish oil that makes fish fillets longer lasting and potentially healthier.
The liquid coating contains chitosan, which comes from crustacean shells and can be made into film for food wrapping to keep out bacteria and fungi and prolong storage life. OSU scientists extended the shelf life of lingcod fillets by dipping them into the coating.
The study, which will be published in the journal Food Chemistry and is already on the OSU Web site, found that the coating tripled the omega-3 fatty acid levels in fresh and frozen fish when compared to uncoated fish.
In addition to increasing the omega-3 levels, the study revealed that the coating reduced lipid oxidation, which causes rancidity, keeping the fish moist and delaying the growth of microorganisms.
“With this coating, you can easily keep the fillets in the display case for two to three more days,” said Yanyun Zhao, OSU food science professor and the study’s lead researcher.
Zhao and her team plan to conduct taste tests on treated fish.
The study was funded by the Oregon Innovation Council through the Community Seafood Initiative.
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