Year 2018, Volume 2, Issue 2, Pages 85 - 94 2018-12-28

Edible films in seafood

Oluwatosin Ogunkalu [1] , Rowida Khalily [2]

24 194

Fish and seafood products are highly perishable in nature they losses their freshness shortly after death which occurred through several biochemical reactions such as such as changes in the quality of fish protein, lipids level and development of biogenic amines, hypoxanthine, and microbial spoilage. The changes in fish and seafood muscles lead to decay in the quality (e.g in sensory quality and nutritional content of the nutritional value of fish. Seafood and fish quality maintenance is crucial to hinder the loss of this nutritionally quality of fish. Therefore, seafood and fish-processing industry are currently in search of alternative techniques of preservation that can prolong the shelf-life of fresh fish. Various preservation techniques have been developed in order to prevent spoilage in food and to maintain quality and extend shelf life. Edible film and coating are famous in the food industry because they are economically low, abundantly available. Coating and film are produced from several carbohydrates and protein origin and these coating and film are safely applied for enhancement of seafood quality and to prolong their shelf life. Edible film and coating have several advantages because they function in so many ways as following: they are safe to be consumed and biodegradable; are additives to  the nutritional value of seafood products; enhancement of organoleptic characteristics of food, like appearance, smell, and flavor; lower packaging volume, weight and waste; contain antimicrobial agents and antioxidants; prolong shelf-life and quality enhancement of non-packaged items; guide over inter-component movement of moisture, gases, lipids, and solutes. Food additives have been integrated successfully into edible film and coating, these additives have anti-browning agents, antimicrobials, flavors, colorants, and several functional substances. Techniques of application include Immersion, spraying, and dripping. This article reviews the types of edible film, their importance and application techniques and their effects on the different materials in seafood.

Keywords: Edible films, Seafood quality, Seafood shelf-life.

Edible film, Seafood quality, Seafood shelf-life
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Primary Language en
Subjects Agricultural, Engineering
Journal Section Articles

Orcid: 0000-0002-9188-7473
Author: Oluwatosin Ogunkalu
Country: Turkey

Author: Rowida Khalily
Country: Turkey


Publication Date: December 28, 2018

Bibtex @review { ejar513670, journal = {Eurasian Journal of Agricultural Research}, issn = {2636-8226}, address = {M. Cüneyt BAĞDATLI}, year = {2018}, volume = {2}, pages = {85 - 94}, doi = {}, title = {Edible films in seafood}, key = {cite}, author = {Ogunkalu, Oluwatosin and Khalily, Rowida} }
APA Ogunkalu, O , Khalily, R . (2018). Edible films in seafood. Eurasian Journal of Agricultural Research, 2 (2), 85-94. Retrieved from
MLA Ogunkalu, O , Khalily, R . "Edible films in seafood". Eurasian Journal of Agricultural Research 2 (2018): 85-94 <>
Chicago Ogunkalu, O , Khalily, R . "Edible films in seafood". Eurasian Journal of Agricultural Research 2 (2018): 85-94
RIS TY - JOUR T1 - Edible films in seafood AU - Oluwatosin Ogunkalu , Rowida Khalily Y1 - 2018 PY - 2018 N1 - DO - T2 - Eurasian Journal of Agricultural Research JF - Journal JO - JOR SP - 85 EP - 94 VL - 2 IS - 2 SN - 2636-8226- M3 - UR - Y2 - 2019 ER -
EndNote %0 Eurasian Journal of Agricultural Research Edible films in seafood %A Oluwatosin Ogunkalu , Rowida Khalily %T Edible films in seafood %D 2018 %J Eurasian Journal of Agricultural Research %P 2636-8226- %V 2 %N 2 %R %U
ISNAD Ogunkalu, Oluwatosin , Khalily, Rowida . "Edible films in seafood". Eurasian Journal of Agricultural Research 2 / 2 (December 2018): 85-94.
AMA Ogunkalu O , Khalily R . Edible films in seafood. Eurasian Journal of Agricultural Research. 2018; 2(2): 85-94.
Vancouver Ogunkalu O , Khalily R . Edible films in seafood. Eurasian Journal of Agricultural Research. 2018; 2(2): 94-85.