Essential Oils for Applications in Fish and Other Seafood Products

Year 2019, Volume: 3 Issue: 2, 58 - 64, 28.11.2019

Ahlam Abuibaid

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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