Year 2018, Volume 2, Issue 2, Pages 74 - 84 2018-12-28

Uses of Natural Additives in Seafood

Oluwatosin Ogunkalu [1] , Rowida Khalily [2] , Yalcin Salci [3]

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Due to the health challenge in association with chemical additives in food, this has led to its rejection as preservation by the consumer, demand for Naturally processed seafood with good nutritional properties and sensory quality increased, Fish and shell-fish spoils faster immediately after harvesting and the quality together with  the nutrients are lost during processing and preservation period, because of their high level of polyunsaturated fatty acids (PUFAs,) the high moisture contents, free amino acids and the presence of autolytic enzymes, bacteria contamination and loss of protein functionality. To retain these qualities, Natural additives have been widely employed in the seafood industry in order to maintain the seafood quality Natural antimicrobial systems found in plants, animals, and microorganisms can be used with developing the technology. natural antimicrobials that reinforce food safety and preservation by inhibiting bacteria, fungi, and viruses are being deeply evaluated and studied. Foods such as celery, thyme, oregano, clove, bay, almond, coffee, and cranberry contain natural antimicrobials with the ability to inhibit the growth of several microorganisms Natural additives frequently applied Include lysozyme, Lactoperoxidase system, Lactoferrin, Chitosan, Spices and their essential oils, Olives, Nisin and bacteriocins. In this review, we will examine the natural antimicrobial, antioxidant, and antibacterial effects on preservation of shelf life of seafood products.

Keywords: Natural antimicrobials, antioxidant, antibacterial, seafood quality and seafood shelf-life.

Natural antimicrobial, Antioxidant, Antibacterial, Seafood quality, Seafood shelf-life
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Primary Language en
Subjects Agricultural, Engineering
Journal Section Articles
Authors

Orcid: 0000-0002-9188-7473
Author: Oluwatosin Ogunkalu
Institution: NIGDE OMER HALISDEMIR UNIVERSITY
Country: Turkey


Author: Rowida Khalily
Institution: NIGDE OMER HALISDEMIR UNIVERSITY
Country: Turkey


Author: Yalcin Salci
Institution: NIGDE OMER HALISDEMIR UNIVERSITY
Country: Turkey


Dates

Publication Date: December 28, 2018

Bibtex @review { ejar516163, journal = {Eurasian Journal of Agricultural Research}, issn = {2636-8226}, address = {M. Cüneyt BAĞDATLI}, year = {2018}, volume = {2}, pages = {74 - 84}, doi = {}, title = {Uses of Natural Additives in Seafood}, key = {cite}, author = {Ogunkalu, Oluwatosin and Khalily, Rowida and Salci, Yalcin} }
APA Ogunkalu, O , Khalily, R , Salci, Y . (2018). Uses of Natural Additives in Seafood. Eurasian Journal of Agricultural Research, 2 (2), 74-84. Retrieved from http://dergipark.org.tr/ejar/issue/42756/516163
MLA Ogunkalu, O , Khalily, R , Salci, Y . "Uses of Natural Additives in Seafood". Eurasian Journal of Agricultural Research 2 (2018): 74-84 <http://dergipark.org.tr/ejar/issue/42756/516163>
Chicago Ogunkalu, O , Khalily, R , Salci, Y . "Uses of Natural Additives in Seafood". Eurasian Journal of Agricultural Research 2 (2018): 74-84
RIS TY - JOUR T1 - Uses of Natural Additives in Seafood AU - Oluwatosin Ogunkalu , Rowida Khalily , Yalcin Salci Y1 - 2018 PY - 2018 N1 - DO - T2 - Eurasian Journal of Agricultural Research JF - Journal JO - JOR SP - 74 EP - 84 VL - 2 IS - 2 SN - 2636-8226- M3 - UR - Y2 - 2019 ER -
EndNote %0 Eurasian Journal of Agricultural Research Uses of Natural Additives in Seafood %A Oluwatosin Ogunkalu , Rowida Khalily , Yalcin Salci %T Uses of Natural Additives in Seafood %D 2018 %J Eurasian Journal of Agricultural Research %P 2636-8226- %V 2 %N 2 %R %U
ISNAD Ogunkalu, Oluwatosin , Khalily, Rowida , Salci, Yalcin . "Uses of Natural Additives in Seafood". Eurasian Journal of Agricultural Research 2 / 2 (December 2018): 74-84.
AMA Ogunkalu O , Khalily R , Salci Y . Uses of Natural Additives in Seafood. Eurasian Journal of Agricultural Research. 2018; 2(2): 74-84.
Vancouver Ogunkalu O , Khalily R , Salci Y . Uses of Natural Additives in Seafood. Eurasian Journal of Agricultural Research. 2018; 2(2): 84-74.