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Abstract
Marine species deteriorate rapidly post-mortem as a consequence of a variety of biochemical and microbial breakdown mechanisms. Due to the increasing demand for high-quality fresh seafood, different strategies are now available to retard spoilage for as long as possible. The present study provides an overview of a recently proposed strategy based on the addition of natural compounds to marine species. In this strategy, different kinds of natural preservative compounds are included in the flake-ice medium that is commonly used for chilled storage. Natural sources tested for this purpose include low-molecular-weight organic acids and different kinds of extracts of plants, macroalgae, and by-products resulting from marine species commercialization. The preservative action of such treatments is analyzed according to the effect on different deteriorative mechanisms (i.e., lipid hydrolysis, oxidation, and microbial activity development), as well as on the resulting sensory acceptability and shelf-life time. The basic objective of this review is to provide an overview concerning the positive effect that the presence in an icing system of natural preserving compounds may have on the quality of chilled marine species. Furthermore, various potential avenues are proposed to develop the practical and commercial employment of this technological strategy.
Highlights
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In the case of fatty species, an additional and significant deteriorative mechanism is lipid oxidation; on the basis of the high content of unsaturated fatty acids, a wide range of off-odor and off-flavor molecules can be produced in parallel to autolytic and microbial degradation and lead to substantial quality losses
Sanjuas-Rey et al [48] investigated the effect of including a mixture of organic acids in the icing medium employed for a 13-day chilled storage of a fatty fish species (Atlantic mackerel, S. scombrus)
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Storage under flake ice conditions has been combined with other preservative strategies, such as physical (high-pressure processing, different kinds of irradiation, active and intelligent packaging, etc.) [8,9] and chemical (addition of synthetic and natural preservative compounds) treatments [10,11,12]. In such cases, a combination of strategies has been applied, so that each one provides different and complementary advantages (or barriers to spoilage) for ensuring quality retention. The preservative action of such chilling treatment is evaluated according to the effect on different deteriorative mechanisms (i.e., lipid hydrolysis and oxidation and microbial activity development) as well as on the resulting sensory acceptability and shelf-life time
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