Fish fillet: natural antioxidant coating/vacuum packaging

Researchers at the Central Institute of Fisheries Technology in India studied the effect of coating with natural antioxidants, like sage and oregano essential oils (EO), and tocopherol on spoilage characteristics of giant trevally fillets. Further, results were compared against vacuum and conventional polyethylene packaging practices. Coating with EOs was found effective in retarding lipid oxidation; while tocopherol accelerated the spoilage process. It was concluded that EO treatment can slow down the process of spoilage in fish fillets and can be considered as an alternative to vacuum packaging. An article about the research is published in Journal of Aquatic Food Product Technology.
Click here for an abstract of the article.

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