Essential Oils for Applications in Fish and Other Seafood Products

Abstract

the global concern is to produce products more natural and fresh, less processed and less ready to eat processed food. Due to their nutritional value, fish and other seafood products have been considered among the most important food in human diets and their consumption increased substantially over the past few decades. Seafood is highly perishable food products due basically to microbiological growth and lipid oxidation, which are known to be the principal causes of quality deterioration of such products. Recently, there is an extensive focus on antioxidant and antimicrobial effects of natural preservatives such as essential oils (EOs), as an effective alternative to synthetic additives, to enhance oxidative and microbial stability of foods and extend their shelf life. The antioxidative and antimicrobial activities of some common EOs, either alone or in combination with other preservative systems, in fish and other seafood are mentioned. The main chemical components and principal sources, According to the biological properties of EOs, the major compounds in EOs are present 85% of the oil. As chemical properties, the EOs are consist of a differing family of organic compounds with low molecular weight and they can be divided into different groups depending on their chemical structure: terpenes, terpenoids, aromatic (phenylpropanoids) and other compounds. In the Application of EOs to fish preservation, the effectiveness of a wide range of EOs against lipid oxidation and microbial growth was extensively documented by many researchers. It was reported that oregano EO is the most frequently used for applications as fish preservatives, followed by rosemary and thyme EOs.

Keywords

• Essential oils,Fish,Microbial stability

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