Application of inulin coating to preserve fish meat qualit

Although cold storage and freezing are a good way to preserve fish, they do not completely prevent the microbial and chemical reactions that lead to reduced fish quality. Polysaccharide- based edible films are considered for their high nutritional quality, good sensory properties, transparency, flexibility and adequate protection for use in the food industry. The performance of edible coatings is not only influenced by the type of coating method but also by the specificity of coating materials such as material type, amount and density and viscosity. Inulin is currently one of the most common prebiotics in Europe, Japan and Australia, and much research is focused on it. Although inulin has been used as a prebiotic in the feeding of cold and hydrothermal fish today, its use as a natural coating of fish meat alone or in combination with different packages can be considered as another useful application, as well as problems Due to the use of synthetic preservatives as well as environmental concerns due to the accumulation of synthetic polymers in some packages, the use of environmentalist coatings with different antioxidant and antibacterial properties has been suggested as a suitable alternative. The purpose of this study was to determine the importance and potential of using inulin in the packaging of fish meat. Therefore, by a library study, we used various articles published in related journals