Advances in Aquatic Nutraceutical and Drugs Volume-1 pp 1-18
Editors: M. Kannan and Bhuvaneswari Rajagopal (2026)
ISBN: 978-93-94174-16_0
Chapter 1
Preservatives of Sea Food
G. Carolin Priya Stepin*, J. Shifa Vanmathi and K. Ajintha,
Department of Zoology, Sadakathullah Appa College, Tirunelveli – 627011, Tamil Nadu, India
Abstract
Sea food is one of the fairly traded meals which offer important local food and hold a tremendous percent within the economy of many nations. Fresh fish can without difficulty become worse after being captured because of the endogenous enzyme and speedy microbial growth certainly present in fish or from infection. So as to triumph over spoilage artificial preservatives are widely utilized in fish garage to extend shelf lifestyles and maintain satisfactory and protection. However, consumer possibilities for natural preservatives and concerns approximately the protection of artificial preservatives have triggered the food enterprise to look natural preservatives. In current years natural preservatives have been derived from microbes, plants and animals to prevent spoilage due to microbes, chemical and enzyme activity. The microbial derived compounds like Bacteriocins (Nisin, Lacticin) Reuterin, and organic Acids have been used as antimicrobial agent towards sea food spoilage. The plant derived compounds like important oils (EOs), Plant extracts and natural wood smoke has been efficaciously used as antimicrobial and antioxidant agent in sea food renovation. The animal derived compounds like Chitosan, Lysosyme and Lactoperoxidase shows tremendous result in extending shelf lifestyles of sea foods. This chapter provides updated information about Natural preservative which are derived from microorganisms, plant life and animals is a better and non-poisonous preference which facilitates in retaining the freshness and shelf lifestyles of sea ingredients and also prevent spoilage.
Keywords
Seafood, spoilage, Natural preservative, antimicrobial, antioxidant
Cite this Chapter: Carolin Priya Stepin, G., J. Shifa Vanmathi and Ajintha, K. 2026. Preservatives of Sea Food. In: M. Kannan and Bhuvaneswari Rajagopal (Eds.), Advances in Aquatic Nutraceutical and Drugs. Excellent Publishers, India. pp. 1-18. doi: https://doi.org/10.20546/978-93-94174-16-0_1
