CORVALLIS, Ore., Jul 21, 2009 (UPI via COMTEX) -- An edible coating that
extends the freshness of fish may also increase health benefits, U.S.
researchers said.
The study, published in Food Chemistry, found fish oil added to an invisible
"food wrap" made from citosan -- a substance found in crustacean shells that
keeps out bacteria and fungi -- not only kept lingcod fillets fresh in the
refrigerator for three weeks and in the freezer three months but also tripled
the amount the omega-3 fatty acids normally found in lingcod.
The coating, which does not affect the color of the fish, also reduced rancidity
both refrigerated and frozen samples when compared with the uncoated fillets and
also kept the frozen fish moister. It delayed the growth of microorganisms in
the fresh fillets, and it prevented their growth in the frozen ones.
"With this coating, you can easily keep the fillets in the display case for two
to three more days," study leader Yanyun Zhao of Oregon State University, in
Corvallis, Ore., said in a statement.
Zhao said research indicates many health benefits including lowered heart
disease risk linked to increased omega-3 fatty acids in the diet. While oily
fish like salmon, mackerel and sardines are rich in omega-3 fatty acids, leaner
fish such as cod, grouper and swordfish contain much less.
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