Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets

Abstract

This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat.

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

“…This could be attributed to the significant reduction of LAB counts achieved in chitosan‐coated samples compared to gelatin‐coated samples (Gedarawatte et al, 2021). The samples coated with starch‐contained composites, particularly in combination with gelatin, showed lower pH which may be due to the trivial degradation of starch and is used as a substrate for lactic acid generation (Tkaczewska et al, 2022).…”

“…The samples coated with starch-contained composites, TA B L E 1 pH of the chicken fillets treated with bitter orange extract and biocomposite coatings during storage at 4 ± 1°C. particularly in combination with gelatin, showed lower pH which may be due to the trivial degradation of starch and is used as a substrate for lactic acid generation (Tkaczewska et al, 2022).…”

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

“…The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat (Derbew Gedif et al., 2022; Tkaczewska et al., 2023).…”