Abstract
Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.
Highlights
Fish and fishery products have become increasingly popular due to their high demand and nutritional value
Among animalderived products, fish is considered as the most perishable commodity as it contains a high amount of water, high post mortem pH, non-protein-nitrogen content, free amino acids, lower content of connective tissues, and presence of an osmoregulant, trimethylamine oxide (TMAO) [3]
Bacteriocin FGC-12 and DY4–2 produced by Lactobacillus plantarum showed some inhibitory effect on Vibrio parahaemolyticus in shrimp [147], and Pseudomonas fluorescens in turbot fillet
Summary
Fish and fishery products have become increasingly popular due to their high demand and nutritional value. Spoilage or the deterioration process refers to any change in the condition of food in terms of taste, smell, appearance, or texture and becomes undesirable or unacceptable for human consumption. Certain food additives have been added to maintain the quality, and the shelf-life of fish and fishery products. Lipid oxidation leads to quality deterioration, and some of them can be detected by organoleptic evaluation, but microbial contamination especially pathogenic microorganisms mostly do not produce sensory deterioration, which act as a challenge for food safety. It emphasizes the importance of the application of antimicrobials in the preservation techniques [6]. Various researches and efforts have been made to invent more natural alternative solutions in the field of food preservation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
