Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

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.

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Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

Foods ◽

10.3390/foods5030048 ◽

2016 ◽

Vol 5 (4) ◽

pp. 48 ◽

Cited By ~ 35

Author(s):

Christina DeWitt ◽

Alexandra Oliveira

Keyword(s):

Shelf Life ◽

Life Extension ◽

Modified Atmosphere ◽

Shelf Life Extension ◽

Fishery Products ◽

Fish And Fishery Products

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Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging

Food Control ◽

10.1016/j.foodcont.2008.12.010 ◽

2009 ◽

Vol 20 (11) ◽

pp. 1036-1042 ◽

Cited By ~ 63

Author(s):

K. Fernández ◽

E. Aspe ◽

M. Roeckel

Keyword(s):

Atlantic Salmon ◽

Shelf Life ◽

Salmo Salar ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Modified Atmosphere ◽

Shelf Life Extension ◽

Atlantic Salmon Salmo Salar ◽

Natural Additives

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Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Coatings ◽

10.3390/coatings11080899 ◽

2021 ◽

Vol 11 (8) ◽

pp. 899

Author(s):

Muhammad Rehan Khan ◽

Stefania Volpe ◽

Marika Valentino ◽

Nicoletta Antonella Miele ◽

Silvana Cavella ◽

...

Keyword(s):

Shelf Life ◽

Bioactive Compounds ◽

Fruits And Vegetables ◽

Methodological Approach ◽

Relevant Literature ◽

Food Additives ◽

Food Products ◽

Life Extension ◽

Decay Kinetics ◽

Shelf Life Extension

There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.

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