ABSTRACT
Aquatic food products including fish, crustaceans, and mollusks have been known as nutritional sources due to their high protein, mineral, and lipid content. However, aquatic food is susceptible to spoilage and shelf life of aquatic food is limited by microbial, biochemical, and enzymatic reactions. Microorganisms, indigenous enzymes, physical, and oxidative factors lead to quality deterioration in aquatic foods during processing and storage. To inhibit quality deteriorations and extend shelf life of aquatic foods, many strategies have been developed. Edible film and coating technology is a promising strategy to improve the quality of aquatic food products by retarding microbial growth and reducing lipid oxidation and moisture loss. Many bioactive compounds including antioxidants, antimicrobials, anti-brownings, colorants, and flavours can be incorporated into edible films and coatings to meet these goals. Unique structure and function of edible film and coatings, main ingredients and additives, film and coating production methods, applications in aquatic foods, and recent trends in edible film and coatings are briefly presented in this chapter.
