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KMID : 0881720200350030205
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 3 p.205 ~ p.212
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The Effects of Edible Coating and Hurdle-Technology on Quality Maintenance and Shelf-Life Extension of Seafood
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Baek Ji-Hye
Lee So-Young
Oh Se-Wook
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Abstract
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Foodborne diseases occur frequently and have various being related to the intake of contaminated foods. Seafood products are susceptible to contamination due to higher water content and microorganisms, which combine to give them a short shelf-life. Various approaches have been applied to overcome this problem. Edible coatings that are also biodegradable and biocompatible have been discussed as one of the applicable solutions. These coatings can actually help to maintain seafood quality by inhibiting the growth of microorganisms and delaying the loss of moisture. This paper presents the effects of various natural bio-polymers, antimicrobial substances and physical sterilization techniques such as gamma irradiation, ultraviolet (UV) sterilization, and light-emitting diode (LED) sterilization on seafood coatings.
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KEYWORD
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Edible coating, Food coating, Quality maintenance, Food safety, Shelf-Life Extension
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