Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review

Hussain, Md. Ashraf; Sumon, Tofael Ahmed; Mazumder, Sabuj Kanti; Ali, Mir Mohammad; Jang, Won Je; Abualreesh, Muyassar H.; Sharifuzzaman, S.M.; Brown, Christopher L.; Lee, Hyun–Tai; Lee, Eun Woo; Hasan, Md. Tawheed

doi:10.1016/j.foodcont.2021.108244

Cited by 75 publications

(51 citation statements)

References 222 publications

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“…However, the bitter descriptor was included to describe a negative taste sensation due to the shrimps' flesh deterioration. Furthermore, at those PE concentrations, no specific odour correlated to the olive or olive vegetation water, was revealed in PE and PE+S shrimps, highlighting results in contrast to other research, where the use of natural additives for seafood preservation seems limited by the high negative sensory impact of these [41,42].…”

Section: Qda Testsupporting

confidence: 39%

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

Miraglia

Castrica

Esposto

et al. 2021

Foods

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The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (Parapenaeus longirostris) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (CTRL) group, where the shrimps were soaked in tap water; sulphites (S) group with shrimps soaked in 0.5% sodium metabisulfite tap water solution, phenolic extract (PE) group where a tap water solution containing 2 g/L of phenols was used; and PE+S group where the shrimps were dipped in 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols. The groups were then stored at 2 °C and analysed on the day of packaging (D0), after 3 (D3), 6 (D6), and 8 (D8) days. On each group, microbiological parameters such as Enterobacteriaceae, mesophilic and psychrotrophic bacteria, and colorimetric indices were investigated on six (n = 6) shrimps before cooking, while the evolution of the phenolic content, antioxidant activity, and sensory analysis during the storage period were evaluated on cooked shrimps. Regarding colour coordinates, there were no noteworthy variations overtime nor between groups, while it is important to note that the microbiological results for the PE group showed at each time interval and for all the considered parameters, significantly lower values than the other groups (p < 0.05). This result is very interesting when considered further in correlation with the sensory analysis, where shrimps mainly in PE and secondarily in PE+S groups were shown to retain the freshness characteristics better than the other groups (α = 0.01), without giving the shrimps any particularly bitter and pungent sensations typical of the olive phenolic compounds. In conclusion, the results obtained in this study give PEOVW the potential to be valorised in the food sector and, above all, it could represent a sustainable solution to reduce the use of synthetic additives.

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Section: Qda Testsupporting

confidence: 39%

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

Miraglia

Castrica

Esposto

et al. 2021

Foods

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“…It has to be highlighted that, in both cases, cold-smoked fillets did not exceed the 4 to 5-mg MDA/kg value considered acceptable for smoked fish in the literature [65]. Moreover, vacuum packaging might be effective in preserving processed products from lipid oxidation, from a technology hurdle point of view, providing more evidence on the effective use of these methods of preservation [70,71].…”

Section: Biochemical Parameters Related To the Shelf-lifementioning

confidence: 96%

Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products

Messina

Arena

Ficano

et al. 2021

Foods

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Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.

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“…Nowadays, the estimates say that 20% of fish becomes spoiled post-catch [ 1 ]. Three different mechanisms have been defined for fish spoilage [ 2 ]: autolytic spoilage (mainly proteolysis, but also lipolysis), oxidative spoilage (oxidation of unsaturated fatty acids), and microbial spoilage (mainly the proliferation of psychrotolerant species with the production of biogenic amines). Fish waste is a major problem in a world with a growing population and limited resources, and, additionally, fish spoilage is a food safety issue and poses huge economical losses to food companies.…”

Section: Introductionmentioning

confidence: 99%

“…Several authors recently reviewed the use of EOs for fish preservation [ 1 , 2 ]. They evaluated the available scientific literature and pointed to origanum, thymus, and Zingiberaceae as the widest spectrum efficient EOs for the preservation of fish.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Kunová

Sendra

Haščík

et al. 2021

Animals

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The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from Citrus limon and Cinnamomum camphora) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in C. camphora and α-limonene in C. limon. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% C. camphora EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were Hafnia alvei, Serratia fonticola, Serratia proteamaculans, Pantoea agglomerans, and Yersinia ruckeri. Lactobacillus sakei, Staphylococcus hominis, and Carnobacterium maltaromaticum were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, C. camphora EO at a concentration of 1% showed the highest antimicrobial activity.

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Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review

Cited by 75 publications

References 222 publications

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

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