Use of natural preservatives in seafood

Abstract

Seafood products are known to be especially susceptible to both microbiological and biochemical spoilage pathways. Accordingly, effi cient and hygienic preservationprocesses should be applied immediately after capture/slaugu ter to preserve productfreshness and quality. The development of effective processing treatments to extend the shelf life of fresh fi sh products is a must. Additionally, the consumers? demand for high-quality and minimally processed seafood has recently captivated great attention. However, an increase in foodborne illness outbreaks is concomitant with the increase in consumer demand for less processed foods (Cherry 1999 ) . These trends highlight the importance of studying new microbial stress factors. Among them, natural preservatives are one of the stress factors proposed to improve quality and extend the shelf life of seafoods, since they are perceived by consumers to be safer than chemical or synthetic additives1999 ) . These trends highlight the importance of studying new microbial stress factors. Among them, natural preservatives are one of the stress factors proposed to improve quality and extend the shelf life of seafoods, since they are perceived by consumers to be safer than chemical or synthetic additives.