Review on Natural Preservatives for Extending Fish Shelf Life

Abstract

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

Assessment of Cytological Effects of Food Preservative Potassium Metabisulphite to <i>Allium cepa</i>

“…A growing number of consumers are aware of the potential negative health effects of chemical preservatives, which has prompted the food industry to find natural products used and developed as alternatives [48]. Concerns about synthetic preservatives have caused increasing interest in natural antioxidants [49].…”

β-Phenylethylamine as a Natural Food Additive Shows Antimicrobial Activity against Listeria monocytogenes on Ready-to-Eat Foods

“…This has forced food processing companies to employ a variety of hurdle procedures in an effort to ensure that their food products are L. monocytogenes -free [ 23 , 24 , 25 ]. Several technologies and intervention strategies aimed at inhibiting or killing these pathogens thereby improving the microbiological quality have been employed albeit with varying levels of success [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ].…”

“…High hydrostatic pressure (HHP), phage biocontrol, bacteriocin-producers, or bioprotective cultures, nisin, sodium chloride, sodium lactate, and other food-grade antimicrobials are some of the treatments and techniques used to increase the safety of RTE food products [ 28 , 29 , 30 , 31 , 32 , 33 , 37 , 38 , 39 , 40 ]. These measures can prolong product shelf life, which is critical due to the globalization of the food industry, as food is often transported over long distances before consumption [ 41 ].…”

“…Current research on the development of novel techniques to reduce bacterial contamination of food is aimed at substances or interventions that can alter growth phenotypes of bacteria increasing shelf life and safety of foods [ 29 , 65 ]. Moreover, the search is being directed towards natural substances as consumers are becoming more particular of what their food contains with an increased demand for more organic natural food on the rise in the market [ 33 , 38 , 66 , 67 ]. One such substance that fits in this natural additive category is β-phenylethylamine (PEA) that has been shown to have antimicrobial activity against bacteria such as Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus in settings such as beef, biofilms, and clinical environments (as a liquid catheter flush) [ 65 , 68 , 69 ].…”

Antioxidant and antimicrobial activities of hydrophilic extracts from shallot and garlic bulbs, and their effects on round scad during iced storage

“…Natural preservatives generally originate from microorganisms, plants, and animals. Mei et al (2019) suggested that plant extracts might have broad application prospects in the preservation of fish. Numerous in vitro studies have been conducted to evaluate the antioxidant and antimicrobial activities of plant extracts.…”