Protection of Seafood by Edible Films and Genetic Modification of Protective Culture

Year 2019, Volume: 3 Issue: 1, 8 - 18, 31.08.2019

Maliha Afreen

Abstract

Seafood
is a good source of nutrients like protein, fats, vitamins and many other
micronutrients. The texture of seafood makes it more vulnerable to degrade due
to microorganisms. As with the passage of time, seafood consumption increased
seafood industries tries to overcome this problem and to extend the shelf life
of seafood by controlling the growth of microorganisms and improve the quality
of seafood by retarding different metabolic and enzymatically reactions which
leads fast towards degradation. For this purpose scientists use different
techniques like protective culture made from a starter culture of
microorganisms and some protective culture is made from the genetic changes in the
genome of microorganisms with the help of recombinant DNA technology. Scientists
used edible films to cover the seafood products to prevent the interference of the
external environment with food product so it can store for long without any
deterioration. This review will cover different microbial protective culture,
genetically modified protective culture and about properties of the coating or
edible films on seafood products.

Keywords

Seafood, Genetic modification, Microorganisms, Shelf life

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