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Edible coating makes fish filets longer-lasting, healthier
July 17, 2009CORVALLIS, Ore. - Consumers may be able to eat longer-lasting, potentially healthier fish fillets if research at Oregon State University makes its way to the supermarket.
That's because OSU scientists have extended the shelf life of lingcod fillets and possibly made them more nutritious by dipping them into an edible, protective coating enriched with fish oil.
"With this coating, you can easily keep the fillets in the display case for two to three more days," said OSU food science professor Yanyun Zhao, the lead researcher in the study.
The liquid coating contained chitosan, which comes from crustacean shells and can be made into film for food wrapping to keep out bacteria and fungi and prolong storage life. What's unusual about the OSU study is that fish oil was added to the chitosan coating, which wasn't visible once it dried. After the coating was applied, some fillets were refrigerated for three weeks while others were frozen for three months.
The study, which has been accepted for publication in the journal Food Chemistry and has been published on its Web site, found that the coating tripled the omega-3 fatty acids in the refrigerated and frozen fish when compared against the uncoated fish.
Omega-3 fatty acids are essential nutrients, and research suggests that increasing them may have a number of health benefits. The U.S. Food and Drug Administration says specific ones may reduce the risk of coronary heart disease. But questions still remain about how these fatty acids might prevent or treat certain diseases.
Omega-3 fatty acids are found in oily fish like salmon, mackerel and sardines, but lean fish such as cod, grouper, catfish and swordfish have lower amounts. Lingcod was chosen for the study because it's a popular fish on the West Coast and doesn't have much fat.
In addition to increasing the omega-3 levels in the lingcod, the OSU study also found that the coating reduced lipid oxidation, which causes rancidity, in the refrigerated and frozen samples when compared with the uncoated fillets. The coating also kept the fish moister than the uncoated samples as the frozen ones were thawing. Additionally, the coating delayed the growth of microorganisms in the fresh fillets, and it prevented their growth in the frozen ones. The coating did not affect the color of the fillets.
Oregon State University
The liquid coating contained chitosan, which comes from crustacean shells and can be made into film for food wrapping to keep out bacteria and fungi and prolong storage life. What's unusual about the OSU study is that fish oil was added to the chitosan coating, which wasn't visible once it dried. After the coating was applied, some fillets were refrigerated for three weeks while others were frozen for three months.
The study, which has been accepted for publication in the journal Food Chemistry and has been published on its Web site, found that the coating tripled the omega-3 fatty acids in the refrigerated and frozen fish when compared against the uncoated fish.
Omega-3 fatty acids are essential nutrients, and research suggests that increasing them may have a number of health benefits. The U.S. Food and Drug Administration says specific ones may reduce the risk of coronary heart disease. But questions still remain about how these fatty acids might prevent or treat certain diseases.
Omega-3 fatty acids are found in oily fish like salmon, mackerel and sardines, but lean fish such as cod, grouper, catfish and swordfish have lower amounts. Lingcod was chosen for the study because it's a popular fish on the West Coast and doesn't have much fat.
In addition to increasing the omega-3 levels in the lingcod, the OSU study also found that the coating reduced lipid oxidation, which causes rancidity, in the refrigerated and frozen samples when compared with the uncoated fillets. The coating also kept the fish moister than the uncoated samples as the frozen ones were thawing. Additionally, the coating delayed the growth of microorganisms in the fresh fillets, and it prevented their growth in the frozen ones. The coating did not affect the color of the fillets.
Oregon State University
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Eating fatty fish once a week reduces men's risk of heart failure
Eating salmon or other fatty fish just once a week helped reduce men's risk of heart failure, adding to growing evidence that omega-3 fatty acids are of benefit to cardiac health. Led by researchers at Beth Israel Deaconess Medical Center (BIDMC) and reported in today's on-line issue of the European Heart Journal, the findings represent one of the largest studies to investigate the association.
Review identifies dietary factors associated with heart disease risk
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Kirkland Signature Natural Fish Oil Concentrate with Omega-3 Fatty Acids-400 Softgels by Omega 3 Fatty Acids Kirkland Signature fish supply comes from deep ocean waters. Our fish oil is not supplied from farm-raised fish. State-of-the-art molecular distillation process is used to remove PCBs and dioxins which guarantees purity and potency. The fish oil is derived from a variety of fish species, to maximize omega-3 fatty acid concentration. Fish Oil naturally contains the Omega-3 Fatty Acids, EPA and DHA. Omega-3 Fatty Acids help maintain heart and vascular health.* *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. |
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Coromega Omega-3 Supplement, Orange Flavor, Squeeze Packets, 90-Count Box by Coromega Daily dose squeeze packets. A delicious pudding-like alternative to capsules! Coromega provides superior bioavailability. In clinical study, the Omega-3 in Coromega was shown to enter the bloodstream faster at three times the levels of a fish oil product in softgel form. Each packet of Coromega delivers the daily intake levels of Omega-3 EPA and DHA recommended by experts for adults and children. As Pure As It Is Delicious: Coromega contains premium quality fish oil from deep, cold-water fish; molecular distillation assures product purity. To guarantee freshness and potency, our special packaging system protects the delicate Omega-3 EPA and DHA from oxygen and light a concern with Omega-3 products in bottle. Have you had your Coromega today? Guaranteed DHA & EPA Content. Pharmaceutical... |
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