USE OF NATURAL PRESERVATIVES IN SEAFOOD: PLANT EXTRACTS, EDIBLE FILM AND COATING

Abstract

In recent years, the demand and consumption of mini­mally processed food and additive-free commodities which present few changes at sensory quality have in­creased. In this regard, natural antioxidants and anti­bacterial agents obtained from plants were preferred. Also the coating film obtained from natural polysac­charides, lipids and protein to protect the quality of food products was successful. This tendency has also led to research on developing new biodegradable pack­aging materials from natural polymers in order to achieve a partial alternative to plastic packaging. These applications act as oxygen and water barriers, thereby slowing oxidation reactions and retaining moisture, thus enhancing quality and extending product shelf life. In this paper, the use of natural preservatives and natu­ral/edible film coating applications in seafood products preservation were reviewed.

Keywords

• Fish,Seafood,Natural preservatives,Edible film,Natural coating,Quality,Safety

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