Recent developments of natural antimicrobials and antioxidants on fish and fishery food products.

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Rathod N. B., Ranveer R. C., Benjakul S., Kim S., Pagarkar A. U., Patange S., ...Daha Fazla

Comprehensive reviews in food science and food safety, cilt.20, ss.4182-4210, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/1541-4337.12787
  • Dergi Adı: Comprehensive reviews in food science and food safety
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.4182-4210
  • Anahtar Kelimeler: antimicrobials, antioxidants, oxidation, seafood safety, SHELF-LIFE EXTENSION, LACTIC-ACID BACTERIA, CARP HYPOPHTHALMICHTHYS-MOLITRIX, ONCORHYNCHUS-MYKISS FILLETS, PACIFIC WHITE SHRIMP, THYME ESSENTIAL OIL, RAINBOW-TROUT FILLETS, OREGANO ESSENTIAL OIL, FRESH-SALMON FILLETS, PLANT ESSENTIAL OILS
  • Çukurova Üniversitesi Adresli: Evet

Özet

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery-derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.