Novel natural food preservatives and applications in seafood preservation: a review

GÖKOĞLU N.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.99, sa.5, ss.2068-2077, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 99 Sayı: 5
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1002/jsfa.9416
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2068-2077
  • Anahtar Kelimeler: preservative, natural, seafood, quality, preservation, PLANT ESSENTIAL OILS, OREGANO ESSENTIAL OIL, SHELF-LIFE EXTENSION, GRAPE SEED EXTRACTS, THYME ESSENTIAL OIL, LISTERIA-MONOCYTOGENES, ANTIOXIDANT ACTIVITY, RAINBOW-TROUT, SALMONELLA-TYPHIMURIUM, ANTIMICROBIAL ACTIVITY
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. (c) 2018 Society of Chemical Industry