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Fish fillet on a cutting board

Aquaculture: Novel coating improves fillet quality during refrigeration

A new type of coating containing chitosan, tea and cinnamon extracts has been shown to improve shelf life and quality of fish fillets during refrigerated storage. Research has found it reduces oxidation, inhibits bacteria growth and prevents discolouration. This could help reduce food waste as global consumption of aqua-based protein continues to grow.

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Recent Articles

  • You get what you pay for

    CEO Commentary by Mike McMorris, June 2022: I have heard industry, funding agencies and even researchers say that we need more cross sector (beef, sheep, etc) research. That makes sense; to date though, the record shows that available funding tends to be awarded to sector-specific projects.

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  • Reporting on what matters – the need for balance in the livestock sector

    Ontario Beef, May 2022: A statement many people in the agriculture sector have heard a lot in recent years is “you have to tell your story, or someone will tell it for you.”  When it comes to climate change, greenhouse gas emissions and the environment, the livestock story is definitely being told – but much as they might try, it’s not by the industry itself. 

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  • News release: LRIC names Early Career Research Award recipients

    June 13, 2022: Three researchers from the University of Guelph are sharing the first-ever Early Career Research Award, announced by Livestock Research Innovation Corporation (LRIC), with each receiving $25,000 towards their innovative research programs.

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