Review on Natural Preservatives for Extending Fish Shelf Life
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/10/490 |
| _version_ | 1818448544380485632 |
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| author | Jun Mei Xuan Ma Jing Xie |
| author_facet | Jun Mei Xuan Ma Jing Xie |
| author_sort | Jun Mei |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-14T20:21:12Z |
| format | Article |
| id | doaj.art-f02150c1175b49bfa7809ff2031a4e67 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-14T20:21:12Z |
| publishDate | 2019-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f02150c1175b49bfa7809ff2031a4e672022-12-21T22:48:44ZengMDPI AGFoods2304-81582019-10-0181049010.3390/foods8100490foods8100490Review on Natural Preservatives for Extending Fish Shelf LifeJun Mei0Xuan Ma1Jing Xie2College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaFish 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.https://www.mdpi.com/2304-8158/8/10/490natural preservativesfishspoilage mechanismsapplication |
| spellingShingle | Jun Mei Xuan Ma Jing Xie Review on Natural Preservatives for Extending Fish Shelf Life Foods natural preservatives fish spoilage mechanisms application |
| title | Review on Natural Preservatives for Extending Fish Shelf Life |
| title_full | Review on Natural Preservatives for Extending Fish Shelf Life |
| title_fullStr | Review on Natural Preservatives for Extending Fish Shelf Life |
| title_full_unstemmed | Review on Natural Preservatives for Extending Fish Shelf Life |
| title_short | Review on Natural Preservatives for Extending Fish Shelf Life |
| title_sort | review on natural preservatives for extending fish shelf life |
| topic | natural preservatives fish spoilage mechanisms application |
| url | https://www.mdpi.com/2304-8158/8/10/490 |
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