Abstract
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.
Highlights
Fish has high protein content and low saturated fat content, which is considered as highly valuable food [1]
Fish is the primary dietary source of omega-3 polyunsaturated fatty acid (PUFA), including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both of which are well-known for the anti-inflammatory action and protective effects on cardiovascular disease [2,3,4]
The aims of this review were to expound the factors affecting the quality of fish by introducing the corruption mechanisms of these products and summarize natural preservatives derived from microbial, plant, animal-derived compounds, algae and mushrooms
Summary
Fish has high protein content and low saturated fat content, which is considered as highly valuable food [1]. The fishery industry is always looking for new preservation methods to extend the fish shelf life and provide consumers with the best quality in terms of sensory and nutritional levels [15]. A growing number of consumers are aware of the potential negative health effects of chemical preservatives, which has prompted the food industry to find natural products used and developed as alternatives. Antimicrobial compounds produced by algae and fungal (mushroom) could be served as potential sources of new antimicrobial substances for use as natural preservatives in food. The aims of this review were to expound the factors affecting the quality of fish by introducing the corruption mechanisms of these products and summarize natural preservatives derived from microbial-, plant-, animal-derived compounds, algae and mushrooms
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