“…Recent studies have evidenced shelf life extension using alginate solutions as edible coating with essential oils (EOs) in meat and seafood products, such as northern snakehead (Lu, Ding, Ye, & Liu, ; Lu, Liu, Ye, Wei, & Liu, ), salmon (Datta, Janes, Xue, Losso, & Peyre, ; Neetoo, Ye, & Chen, ), rainbow trout (Hamzeh & Rezaei, ; Sharifi, Khanzadi, Hashemi, & Azizzadeh, ), bream (Song, Liu, Shen, You, & Luo, ), chicken (Raeisi et al, ) and pork (Yu, Li, Xu, & Zhou, ).…”