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Open AccessReview

Review on Natural Preservatives for Extending Fish Shelf Life

by 1,2,3,4, 1 and 1,2,3,4,*
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 490;
Received: 2 September 2019 / Revised: 10 October 2019 / Accepted: 11 October 2019 / Published: 13 October 2019
(This article belongs to the Special Issue Food Preservation: Challenges and Efforts for the Future)
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings. View Full-Text
Keywords: natural preservatives; fish; spoilage mechanisms; application natural preservatives; fish; spoilage mechanisms; application
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MDPI and ACS Style

Mei, J.; Ma, X.; Xie, J. Review on Natural Preservatives for Extending Fish Shelf Life. Foods 2019, 8, 490.

AMA Style

Mei J, Ma X, Xie J. Review on Natural Preservatives for Extending Fish Shelf Life. Foods. 2019; 8(10):490.

Chicago/Turabian Style

Mei, Jun; Ma, Xuan; Xie, Jing. 2019. "Review on Natural Preservatives for Extending Fish Shelf Life" Foods 8, no. 10: 490.

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