Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. This review provides recent literature on the different antioxidant and antimicrobial agents from natural sources, focusing on microbial and oxidative spoilage mechanisms, their inhibition system, and their applications to retard spoilage, maintain safety, and extend the shelf life of FFP. Their applications and benefits have been revisited.

Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly prone to spoilage. Several proven controversies (antimicrobial resistance and health issues) related to the use of synthetic preservatives have caused an imminent problem. The demand for minimally processed and naturally preserved clean-label fish and fishery products is on rise. Metabolites derived from microorganisms have exhibited diverse preservation capacities on fish and fishery products’ spoilage. Inclusions with other preservation techniques, such as hurdle technology, for the shelf-life extension of fish and fishery products are also summarized.

Fish ball in curry (FBC) was prepared following standard recipe. Prepared FBC was packed in standup pouches and stored at 0 to -2°C. The organoleptic scores for overall acceptability of the FBC were slightly decreased within the storage period (12 days). The pH decreased from 6.38 to 6.07, while peroxide value increased from 2.27 to 9.47. The total volatile base-nitrogen (TVB-N) increased from 5.04 to 17.64. The total plate count increased from an initial value of 1.8 x 10 2 to 2.4 x 10 4 cfu g -1 during chilled storage. The Staphylcoccus aureus, Escherichia coli and Salmonella sp. were not detected throughout the study period. It was observed that the products stored at 0 to -2°C were acceptable organoleptically, and stable biochemically and microbiologically up to 9 days.

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