Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Abstract

Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

“…Their more rigid cell wall might contribute to their resistance to DBD‐HVCAP. Among the Gram‐positive bacteria, LAB have the highest resistance toward antimicrobial agents (Olatunde & Benjakul, ). During storage, the LABC increased in both untreated and treated slices ( P < 0.05).…”

“…Lipid oxidation, which is associated with off‐taste and off‐odor, could possibly contribute to the lowered likeness score of the samples. Simultaneously, the formation of volatile bases associated with offensive odor in fish, led to unacceptability by consumers (Olatunde & Benjakul, ; Sekhon et al., ). Slices treated with DBD‐HVCAP for 5 min had a higher likeness score for all sensory attributes when compared to those treated with DBD‐HVCAP for 7.5 and 10 min ( P < 0.05) at days 0 and 12 of storage.…”

“…In food production chain, the maintenance of safety and effective prevention of spoilage caused by the proliferation of pathogenic and spoilage microorganisms remain a major industrial challenge (Han, Ziuzina, et al., ). These microorganisms could be native microflora or are contaminated from water, food handlers, or food contact surfaces (Olatunde & Benjakul, ; Sofos & Geornaras, ). Therefore, promising strategies are needed to prevent the proliferation of microorganisms for food safety assurance and also prolonging the shelf‐life.…”

Quantitative Analysis of Cold Stress Inducing Lipidomic Changes in Shewanella putrefaciens Using UHPLC-ESI-MS/MS

“…Furthermore, quality degradation in marine fish muscle may also lead to other amine compounds (ammonia, methylamine (MA), and dimethylamine (DMA), etc.) which all induce an "off-flavor" in marine fish [31,32]. This "fishy" aroma could generalize associations with fish spoilage and have significant adverse effects on the marine fish consumption.…”

Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

“…Owing to the high solubility of COS in comparison with chitosan, COS could be applied as food additives more efficiently. COS has been known to possess antibacterial activity (Olatunde & Benjakul, 2018) and antioxidant activity (Lodhi et al, 2014;Laokuldilok et al, 2017).…”