Singapore: Edible coating for seabass preservation

A team of researchers led by Prof Yang Hongshun from the National University of Singapore's Department of Food Science and Technology has developed a new preservation method for Asian seabass, a highly perishable fish, using fish gelatin and grape seed extract. The vacuum impregnation process is used to introduce the grape seed extract into the fish filets, extending their shelf life and maintaining food quality for 12 days. The treatment, which involves fish gelatin acting as a moisture barrier and grape seed extract inhibiting bacterial growth, is a potential replacement for mammalian gelatin and could lead to safer, more convenient, and cost-effective seafood products. The study publishes in Food Chemistry and offers valuable insights for the seafood industry in creating high-quality, safe, and naturally labeled food products.