Vol. 9, Special Issue 1, Part J (2025)

Fishery products are highly perishable, experiencing rapid quality decline due to biochemical reactions and microbial activity. This review examines the role of edible coatings in extending the shelf life and enhancing the quality of seafood. Studies show that coatings from chitosan, alginate, and whey protein significantly inhibit microbial growth, improve moisture retention, and reduce oxidative spoilage. They also lower harmful nitrogenous compounds, thereby enhancing safety and sensory attributes. Despite existing research focusing on physicochemical changes, further studies are needed to explore the mechanisms of action and the potential of using fish processing waste to create sustainable coatings. Investigating active substance diffusion and industrial-scale application techniques is crucial for maximizing their benefits. Overall, edible coatings represent a promising approach to improve fishery product preservation while aligning with sustainability goals in the food industry.