CHAPTER 11 - Strategies to Minimize Oxidative Deterioration in Aquatic Food Products: Application of Natural Antioxidants from Edible Mushrooms

Abstract

This chapter focuses on the factors affecting the development of oxidative deterioration in aquatic food products and the efficacies of natural antioxidants in mushroom extracts applied to the products. Lipid oxidation in aquatic food products is affected by numerous factors whether it occurs through enzymatic or non-enzymatic pathways. The main factors that determine the rate and extent of oxidative deterioration in aquatic food products include the lipid substrate, presence of oxygen, pro-oxidants, and inhibitors, as well as storage temperature. Lipid oxidation is one of the major causes of quality loss in aquatic food products. Quality losses are usually evident in the later stages of lipid oxidation and are associated with the attributes of flavor, color, and nutritional value. As the industry has developed, a number of strategies have been established to prevent oxidative deterioration in aquatic food products. Among them, the use of antioxidants has been traditionally believed to be almost the only effective way. Although the most effective function of antioxidants is preventing oxidative deterioration in aquatic food products, the application of antioxidants to food has to be carefully evaluated to achieve the most effective and safest applications. Oxidative spoilage occurs quite rapidly in aquatic food products; therefore, post-harvest application of antioxidants is usually too late to control the action of oxidative compounds in these products. To enhance this method, the combination of antioxidants with other techniques, such as packaging or lower-temperature storage, has been tailored and continually developed. Investigations of anti-oxidative activity and the anti-discoloration efficacy of mushroom extracts will contribute to strategies for stabilizing fresh meat color during lower-temperature storage.