Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets

Abstract This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared manner were added to furcellaran coatings. Coatings tested for their mechanical properties and results showed that control coatings, those addition of rosemary, had best strength-related parameters. A new ready-to-cook product was evaluated regard preservative effects skin coatings containing rosemary thyme extracts terms pH, biogenic amine formulation, microbial changes sensorial characteristics. The proved effective inhibiting formation amines, slowing down deterioration fillets (reduction by 0.53 0.29 log cfu/g). herb changed characteristic taste fish. Interestingly, emphasized natural saltiness fish meat.