Protection of Seafood by Edible Films and Genetic Modification of Protective Culture

Authors : Maliha Afreen

Pages : 8-18

View : 18 | Download : 7

Publication Date : 2019-08-31

Article Type : Review Paper

Abstract :Seafood is a good source of nutrients like protein, fats, vitamins and many other micronutrients. The texture of seafood makes it more vulnerable to degrade due to microorganisms. As with the passage of time, seafood consumption increased seafood industries tries to overcome this problem and to extend the shelf life of seafood by controlling the growth of microorganisms and improve the quality of seafood by retarding different metabolic and enzymatically reactions which leads fast towards degradation. For this purpose scientists use different techniques like protective culture made from a starter culture of microorganisms and some protective culture is made from the genetic changes in the genome of microorganisms with the help of recombinant DNA technology. Scientists used edible films to cover the seafood products to prevent the interference of the external environment with food product so it can store for long without any deterioration. This review will cover different microbial protective culture, genetically modified protective culture and about properties of the coating or edible films on seafood products.
Keywords : Seafood, Genetic modification, Microorganisms, Shelf life