Table 3 Effect of plant-derived bio-preservatives on the quality and shelf-life of aquatic products
From: New advances in biological preservation technology for aquatic products
Aquatic products Species | Species | Bio-preservatives | Mode of application (concentration) | Additional preservation | Effects | Extend shelf life | References |
|---|---|---|---|---|---|---|---|
Pacific saury (Cololabis saira) | Brackish species | Thyme EOs | evenly applying (5%) | Stored at 4 °C | colony count, pH, TVB-N, and TBARS ↓ | 7 d | |
Sea bass (Lateolabrax japonicas) | Basil essential oil | preservation pads (4%) | Stored at 4 °C | colony count, TVB-N, TBA, texture, water content and sensory indexes ↑ | 6.8 d | ||
Sea bass (Lateolabrax japonicas) | Ginger essential oil | Film packaging (0.8%) | natural day at 24 °C | pH, TVB-N, pathogenic bacteria ↓ sensory indexes ↑ | 6 d at least | ||
Large yellow croaker (Pseudosciaena crocea) | Oregano essential oil | Coating (0.8%) | Stored at 4 °C | colony count, lipid oxidation, pH and TVB-N ↓ | 6 d | ||
Dusky Spinefoot (Siganus spinus) | Lemongrass EOs+ cinnamon EOs | Immersion (0.8%, 1%) | Stored at 25 °C | colony count, biogenic amines ↓ flavor ↑ | / | ||
Tiger-tooth croaker (Otolithes ruber) | Boiss essential oil | Film packaging (3%) | Stored at 4 °C | colony count, pH, TVB-N, lipid oxidation (TBARS), biogenic amine production ↓ | 8–10 d | ||
Baltic Herring (Clupea harengus membras) | Tartaric acid | Pickling (2.15%) | Stored at 3–6 °C | pH, colony count, chemical composition, TBARS ↓ flavor, Sensory profile ↑ | 120 d | ||
European Sea Bass (Dicentrarchus labrax) | Citric acid | Marinating (0.5%) under aerobic and vacuum | Stored at 4 °C | sensory indexes ↑ microbiological profile ↓ | 25 and 35 d | ||
Tuna (Thunnini) | Extract from betel leaf | Film packaging (5% and 10%) | Stored at 4 °C | pH, TBARS, TMA, PV ↓ | 7 d | ||
Rainbow trout (Oncorhynchus mykiss) | Freshwater species | Coriander essential oil | Coating (0.5%) | Stored at 4 °C | colony count, PV, TVB-N and TVC, PTC ↓ | 6–9 d | |
Grass Carp (Ctenopharyngodon idella) | Oregano essential oil | Film packaging (2%) | Stored at 4 °C | pH, spoilage organisms, protein breakdown, lipid oxidation, TVB-N, and TBA ↓ | 2–3 d | ||
Grass Carp (Ctenopharyngodon idella) | Lemon essential oil | Film packaging (3%) | Stored at 0 °C | colony count, TVB-N ↓ | 18 d | ||
Grass Carp (Ctenopharyngodon idella) | Chlorogenic acid | Coating (3.4%) | Stored at 4 °C | pH, TVC, TBARS, TVB-N ↓hardness, and color ↑ | / | ||
Yellow catfish (Pelteobagrus fulvidraco) | Shallot peel extract | Coating (0.5%-5%) | Stored at 4 °C | PV, TBARS ↓ sensory indexes ↑ | 3 d | ||
rainbow trout (Oncorhynchus mykiss) | Fucoidan | coating | Stored at 4 °C | TBARS, TVB-N, TVC, PTC, weight loss, chromaticity, mechanical and sensory ↓ | 10 d | ||
Channel catfish (Ictalurus puctactus) | Phenolic extracts from grape seed, lotus seedpod, and lotus root | Immersion (0.2%) | Stored at 4 °C | microbial community, TVB-N, TBARS, water loss, shear force ↓ | 11 d | ||
Rainbow trout (Oncorhynchus mykiss) | Juniperi fructus essential oil | Film packaging (0.3% and 0.6%) | Stored at 4 °C | colony count, pH, TVB-N, TBA ↓ sensory quality ↑ | 15 d |
