<![CDATA[Smoked fish is a high-value fishery product with distinctive sensory characteristics; however, its quality may deteriorate during storage due to lipid oxidation, resulting in nutritional and physicochemical changes. Edible coating is a potential approach to retard oxidation by limiting the exposure of fish products to oxygen. This study evaluated the effectiveness of tuna bone gelatin-based edible coatings at different concentrations in inhibiting lipid oxidation in smoked fish, based on free fatty acid (FFA) content, peroxide value, and acid value. Tuna bone gelatin was formulated into edible coatings at concentrations of 3% and 6% and applied to smoked fish using a dipping method. Samples were stored at room temperature for 0, 2, and 4 days. Oxidation parameters were analyzed according to AOAC procedures. Data were analyzed using ANOVA at a significance level of 5%, followed by Duncan’s multiple range test. The results showed significant differences (P < 0.05) in oxidation parameters due to coating concentration and storage duration. The 6% gelatin coating provided the greatest protective effect, maintaining the lowest oxidation levels after 4 days, with FFA, peroxide value, and acid value of 3.06%, 5.50 meq/kg, and 6.08 mg KOH/g oil, respectively. Thus, tuna bone gelatin-based edible coating has potential as a biodegradable material for delaying lipid oxidation and improving the storage stability of smoked fish.]]>
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