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Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Author

Listed:
  • Samaneh PEZESHK

    (Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran)

  • Seyed Mahdi OJAGH

    (Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran)

  • Alireza ALISHAHI

    (Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran)

Abstract

While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and are of noticeable interest due to their antioxidant and antibacterial properties. The industries processing agricultural products generate considerable quantities of phenolic-rich by-products, which could be valuable natural sources of antioxidants and antibacterials. Some of these by-products have been the subject of investigations and have been demonstrated to be effective sources of phenolic antioxidants and antibacterials. When tested in fish and seafood, phenolic-rich extracts and essential oils have shown antioxidant and antibacterial activities comparable to that of synthetic antioxidants and antibacterials. This review provides a critical evaluation of some natural antioxidants and antibacterials in maintaining the quality of some seafood products and increasing their shelf-life and a discussion on the role of phenolic compounds in delaying the bacterial spoilage and oxidative processes.

Suggested Citation

  • Samaneh PEZESHK & Seyed Mahdi OJAGH & Alireza ALISHAHI, 2015. "Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(3), pages 195-203.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:593-2014-cjfs
    DOI: 10.17221/593/2014-CJFS
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    References listed on IDEAS

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    1. Bo-Anne Rohlík & Petr Pipek & Jan Pánek, 2010. "The effect of natural antioxidants on the colour of dried/cooked sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 249-257.
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