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Review on Natural Preservatives for Extending Fish Shelf Life

机译：天然防腐剂延长鱼的货架期

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摘要

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.
机译：由于鱼类天然存在的快速微生物生长或污染，鱼类极易腐烂。合成防腐剂广泛用于鱼类存储，以延长保质期并保持质量和安全性。但是，消费者对天然防腐剂的偏爱以及对合成防腐剂安全性的关注促使食品工业寻找天然防腐剂。来自微生物，植物和动物的天然防腐剂已显示出替代化学抗菌剂的潜力。来自细菌的细菌素和有机酸对腐败细菌表现出良好的抗菌活性。植物来源的抗菌剂可以延长鱼的货架寿命并减少脂质氧化。动物来源的抗菌剂也具有良好的抗菌活性；但是，应注意其过敏原风险。此外，某些藻类和蘑菇物种也可以提供新的天然防腐剂的潜在来源。显然，通过与其他障碍（例如非热灭菌处理，气调包装，可食用的薄膜和涂料）相结合，天然防腐剂在鱼类储藏中的效果更好。

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