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The present study was carried out to examine the effect of gelatin‐based coating solutions enriched with natural preservative agents like chitosan, garlic (Allium sativum) and lime (Citrus aurantifolia) on quality and shelf life of refrigerated fresh Indian salmon (Eleutheronema tetradactylum) fillets. Three different coating solutions were prepared (T1: 10% gelatin; T2: 10% gelatin + 1.5% chitosan + 30% lime juice; T3: 10% gelatin + 1.5% chitosan + 30% garlic extract) and evaluated for antimicrobial activity. The antimicrobial activity of coating solutions was evaluated against eight fishborne pathogens and spoilage bacteria by agar well diffusion and micro broth dilution methods. The coating formula was found to be highly efficient in extending the shelf life of Indian salmon fillets up to 16 days in refrigerated storage by dip treatment. Among the three different treatments, garlic containing coating solution (T3) was found to be the best in extending the shelf life of fish fillets. Practical Applications The need for natural edible coatings in food industry is of great demand and it is challenging to have natural compounds exhibiting better preservative role as comparable with chemical preservatives. The present study evidenced that edible coatings made of gelatin, chitosan and garlic/lime extracts exhibit preservative action and extend the shelf life of fish fillets.

Physical properties of gelatin extracted from Unicorn leatherjacket (Aluterus monoceros) skin, which is generated as a waste from fish processing industries, were optimised using Response Surface Methodology (RSM). A Box-Behnken design was used to study the combined effects of three independent variables, namely phosphoric acid (H3PO4) concentration (0.15-0.25 M), extraction temperature (40-50 °C) and extraction time (4-12 h) on different responses like yield, gel strength and melting point of gelatin. The optimum conditions derived by RSM for the yield (10.58%) were 0.2 M H3PO4 for 9.01 h of extraction time and hot water extraction of 45.83 °C. The maximum achieved gel strength and melting point was 138.54 g and 22.61 °C respectively. Extraction time was found to be most influencing variable and had a positive coefficient on yield and negative coefficient on gel strength and melting point. The results indicated that Unicorn leatherjacket skins can be a source of gelatin having mild gel strength and melting point.

The effect of seaweed incorporation on the quality of fish jerky was studied. Sargassum wightii was incorporated in proportions of 0, 3, and 5% in Tuna jerky batter formulation. Physicochemical, microbiological, antioxidant, and sensory qualities were assessed. Total fiber content increases from 0.91 to 2.49% in seaweed incorporated sample. The additional seaweed produced samples with less tensile strength. The results showed that addition of seaweed increase the amounts of the macro minerals and trace elements in the jerky. Addition of seaweed improves antioxidant quality by decreasing IC50‐DPPH of the product from 0.98 to 0.65 mg/ml. Addition of seaweed up to 3% did not affect the organoleptic quality. Sargassum wightii can be a potent functional ingredient in convenient food like jerky. Practical Applications Jerky is a convenient ready‐to‐eat dried product, shelf‐stable at room temperature. Jerky is generally made by mixing comminuted meat with appropriate seasonings. Dried seaweed powder can be an ingredient in such products as seaweeds are used extensively as food in South East Asian countries. Seaweeds included as components of fish products would improve nutritional quality and also induce positive effects on health. This study was taken up to combine the positive effect of seaweed to dry‐fish product like jerky.