Tilapia is one of the most popular seafood dishes, with annual production topping top 6 million tonnes globally. However, fish is a highly perishable food, and large quantities of fish meat is discarded due to loss of quality between capture and final consumption. This raises concerns for both the consumer’s health and finances of seafood producers. 

Dr Maria Lucia Guerra Monteiro at the Federal University of Rio de Janeiro, and colleagues, investigate the effect of a new style of packaging, with or without ultraviolet treatment, on the freshness of tilapia fillets stored under refrigeration, aiming to reduce the food waste from the an early loss of quality. 

 Read their original paper here: https://www.nature.com/articles/s41598-020-61293-8