Essential oils for antimicrobial and antioxidant applications in fish and other seafood products

Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) fillets

“…Cinnamon essential oil, a kind of plant‐derived secondary metabolites with excellent antimicrobial and antioxidant activities, is considered as one of the most used preservatives in fish and seafood products (Huang, Liu, Jia, & Luo, ; Ju et al., ). Cinnamon oil is mainly composed of cinnamaldehyde, which could exert their preservative effects by restraining a wide spectrum of bacteria and inhibiting lipid oxidation (Hassoun, & Emir Çoban, ). Currently, cinnamon essential oil becomes a considerable natural food preservative for aquatic products protection, and has been widely applied in the food industry (Villegas et al., ; Zhu, Du, Fox, & Zhu, ).…”

Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

“…However, this species frequently deteriorates after catch, which is predominately due to microbial proliferation. Hence various measures have been utilized to eliminate or inactivate microorganisms, thereby markedly extending the shelf life and enhancing the quality of aquatic products . A majority of chub mackerel are subjected to cold storage and freezing, but these methods are unable to suppress spoilage completely, and reactions related to quality deterioration may still occur under these chilled storage conditions .…”

“…Hence various measures have been utilized to eliminate or inactivate microorganisms, thereby markedly extending the shelf life and enhancing the quality of aquatic products. 2 A majority of chub mackerel are subjected to cold storage and freezing, but these methods are unable to suppress spoilage completely, and reactions related to quality deterioration may still occur under these chilled storage conditions. 3 Other methods, including the addition of synthetic preservatives and irradiation with gamma rays, have gained poor consumer acceptance.…”

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

“…The quality preservation of fish fillets and burgers, including hake, has been studied. Most researches included the use of modified atmosphere packaging (MAP), different freezing conditions, the incorporation of an antimicrobial products (polymers and/or natural products) or the binary and tertiary combination of them (Hassoun & Emir Çoban, ; Bainy et al ., ; Otero et al ., ; Fernández‐Saiz et al ., ; Rodríguez et al ., ; Schelegueda et al ., ; Del Nobile et al ., ). The combination of chitosan, nisin and sodium lactated combined with MAP extended the shelf life of Argentinean hake burgers up to 30 days (Schelegueda et al ., ).…”