Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

Abstract

Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.

Dietary administration impact of olive pulp on growth performance, metabolic profile, immune status, and antioxidant potential of gilthead seabream (Sparus aurata L.)

“…Considerable research efforts have thus been devoted to find environmentally sustainable procedures of food production reinsuring food security and suppressing environmental pollution. Consequently, it has emerged a great demand for natural substances as additives in commercial fish feeds from the aquafeeds industry and fish farmers since it is safer, cost effective and eco-friendly (Vijayan et al, 2021). Moreover, these tendencies are also widely accepted by consumers, who increase their sensitivity and demand for eco-friendly farming practices and chemically uncontaminated food products (Marimuthu et al, 2022).…”

Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts

“…These bioactive compounds have been applied in innovative ways in diverse fields, such as in aquaculture [ 18 ], as biostimulants and bioprotectants [ 19 ], in the cosmetic industry [ 20 ], in the improvement of sport performances [ 18 ], and in food preservation [ 21 ]. The antimicrobial properties of natural phenolics have received widespread attention due to the potential negative health impact of the chemical antimicrobial agents [ 22 ]. However, the natural phenolic additives may result in sensorial attributes in certain foods unacceptable to consumers [ 23 ].…”

Extension of shelf life of Nile tilapia (Oreochromis niloticus) fillets using seaweed extracts during refrigerated storage

“…However, the use of synthetic compounds for preserving food items is becoming limited with increasing concerns about food safety and health issues (Olatunde & Benjakul, 2018 ). Due to the potential toxicity of synthetic food additives, many studies have focused on natural phytochemicals, such as plant‐derived essential oils and polyphenols as food preservatives (Huang et al, 2017 ; Lytou et al, 2018 ; Vijayan et al, 2022 ). Plant extracts have vast applications in improving the texture of fish muscle and extending the shelf life of fishery products (Farvin et al, 2012 ; Raeisi et al, 2017 ).…”