Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products

Biswas, Olipriya; Kandasamy, Palani; Nanda, Pramod Kumar; Biswas, Subhasish; Lorenzo, José M.; Das, Amiya Kumar; Alessandroni, Laura; Lamri, Melisa; Das, Arun K.; Gagaoua, Mohammed

doi:10.48130/fmr-2023-0005

Cited by 7 publications

(5 citation statements)

References 72 publications

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“…However, specific spoilage organisms can penetrate the fish's muscle tissue, resulting in an unpleasant flavor and odor. Using natural additives in fish diets for improving the microbial characteristics of fillet quality is a novel approach [89]. In a study by Gulhan et al [90] and Selamoglu et al [91], rainbow trout and common carp administered with dietary propolis showed lower mesophilic and psychrophilic bacteria counts following a challenge with cypermethrin and arsenic.…”

Section: Effects Of Microalgae On Fish Fillet Biochemical and Microbi...mentioning

confidence: 99%

Role of Dietary Microalgae on Fish Health and Fillet Quality: Recent Insights and Future Prospects

Sheikhzadeh,

Soltani,

Heidarieh

et al. 2024

Fishes

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An increase in the consumption of food fish, combined with a decrease in the harvest of fish, is driving the aquaculture industry at a fast pace. In parallel with the growth in the aquaculture sector and resulting stresses, the prevalence of diseases in farmed fish can increase. Although effective administration and prophylaxis are the main factors safeguarding fish species against diseases, recent approaches to mitigate the response caused by typical stressors include the uses of dietary additives. Microalgae are one of the main sources of nutrients, namely protein, lipids, vitamins, minerals, and pigments in aquatic animal diets. Numerous studies have proved the beneficial effects of microalgae on fish growth performance, feed utilization, disease resistance, and immunological and antioxidant activities. On the other hand, the administration of different microalgae to fish feed can enhance the fillet quality from several aspects, leading to an overall improvement in fillet shelf-life. This review focuses on the evidence supporting the beneficial effects of various microalgae on biochemical and organoleptic aspects as well as the proximate composition of carcasses in fish species.

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Section: Effects Of Microalgae On Fish Fillet Biochemical and Microbi...mentioning

confidence: 99%

Role of Dietary Microalgae on Fish Health and Fillet Quality: Recent Insights and Future Prospects

Sheikhzadeh,

Soltani,

Heidarieh

et al. 2024

Fishes

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“…Ahmed et al (2017) referred to the British Nutrition Foundation that divides them into four categories: terpenoids, phenolics, nitrogen containing compounds and sulphur containing compounds, while Kabera et al (2014) used a more generic classification system of three major groups: terpenoids, alkaloids and phenolics. Some of these various plant metabolites are particularly appreciated in the preservation of muscle foods according to Biswas et al (2023) and are described in-depth in the following sections.…”

Section: Plant Compounds Involved In Chicken Meat Quality Preservatio...mentioning

confidence: 99%

“…Polyphenols are abundant in fruits, vegetables and herbs. They act as powerful antioxidants and antimicrobials when incorporated into meat products (Wu & Zhou, 2021;Biswas et al, 2023). The ability of phenolic compounds to act as antioxidants relies on the quantity and location of hydroxylic groups within their structure, as these factors determine their effectiveness in neutralising reactive radicals.…”

Section: Polyphenolsmentioning

confidence: 99%

“…Due to the complex composition of plant extracts, their use as food preservatives is conditioned by strict national and/or international standards and is under regulatory compliance. This is even more important when it comes to the determination of the concentration to be used in meat products, due to the nature of meat constituents and how they react with phytochemicals (Alirezalu et al, 2020;Biswas et al, 2023). As depicted in Figure 2, plant extracts are susceptible to diverse environmental contaminants, including pesticides, waterborne chemicals, synthetic drugs and heavy metals (Han et al, 2016;Kostic et al, 2019).…”

Section: Regulatory and Safety Aspectsmentioning

confidence: 99%

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Poultry Meat Quality Preservation By Plant Extracts: An Overview

Feknous,

Ait Saada,

Boulahlib

et al. 2023

Meat Technology

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Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre-slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives/preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as natural preservatives for improving the quality and shelf-life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitory properties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, including for in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they are not fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processing conditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservatives not only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products.

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“…In order to meet the expectations of health-conscious consumers, novel functional meat products with a variety of non-meat functional bioactive compounds, such as dietary fibre possessing antioxidant capacity, are being examined to improve the nutritional and health values of meat. 3–5 Dietary fibre is the indigestible cell wall, which is primarily obtained from different edible components of plants and is low in calories. 6 In addition to providing protective benefits against significant diseases, dietary fibre is also associated with a healthy lifestyle.…”

Section: Introductionmentioning

confidence: 99%

Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

Das,

Biswas,

Nanda

et al. 2024

Sustainable Food Technol.

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Phytochemicals as natural additives for quality preservation and improvement of muscle foods: a focus on fish and fish products

Cited by 7 publications

References 72 publications

Role of Dietary Microalgae on Fish Health and Fillet Quality: Recent Insights and Future Prospects

Role of Dietary Microalgae on Fish Health and Fillet Quality: Recent Insights and Future Prospects

Poultry Meat Quality Preservation By Plant Extracts: An Overview

Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

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