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Figure 1.
Schematic diagram of different components in phytochemicals.
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Figure 2.
Schematic diagram showing the effect of various phytochemicals on quality aspects of fish and fish products.
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Fish and fish products Phytochemical used Parameters studied Key findings References Salted sardines
(Sardina pilchardus)Lemon essential oil (EO) micro-emulsion at 3 and 10 g/kg Chemical, microbiological and sensory parameters of salted sardines during the entire period of ripening (150 d) • Retarded the growth of Enterobacteriaceae by 0.95 CFU/g, Staphylococci by 0.59 CFU/g, and rod lactic acid bacteria by 1.5 log cycles
• Lowered the accumulation of histamine
• Registered highest scores for flavor and overall acceptability[46] Common carp (Cyprinus carpio) fillets Cinnamon essential oil (1 g/kg) Physicochemical, spoilage microbes and sensory attributes of fillets stored at 4 ± 1 °C for 14 d • Decreased the relative abundance of Macrococcus (51.8% vs 33.4%)
• Effective in inhibiting the increase of TVB-N and the accumulation of biogenic amines.
• Extended the shelf life of vacuum-packed fillets[40] Fillets of Sardinella longiceps and Rastrelliger kanagurta Coleus aromaticus and Sargassum wightii leaf paste Proximate, microbiological, and sensory characters of fillets under chilled storage (4 ± 1ºC) conditions for 7 d • Significantly (P ˂ 0.05) improved proximate parameters with reduced moisture and TVC content as compared to control
• Treated fillets had the best appearance, smell, color, texture, and taste compared to control
• S. wightii proved to be a better preservative than C. aromaticus[27] Smoked tilapia
(Oreochromis niloticus) fishGinger, garlic and clove powder
(5 g/kg)Microbial activity, shelf life and safety of fish during 8 weeks of storage • Preservatives treated samples had reduced microbial load, and longer shelf-life (8 weeks)
• Treated samples recorded zero/no total coliform count (TCC) growth and were accepted by the consumers[47] Frozen rainbow trout fillets Clove oil (5 and 10 g/kg) used as natural preservative Microbiological and sensory quality of frozen and vacuum-packed rainbow trout fillets stored at -18 °C for six months • Microbial growth was high for frozen storage for control samples
• Samples with clove oil had longer shelf life than normal
• Clove oil can be used as a natural protective and influential antibacterial in conjunction with a vacuum pack to augment the quality[64] Founder (Paralichthys orbignyanus) fillets Fillets packed in agar film with fish protein hydrolysate
(FPH) (500g FPH/ kg agar) or with film containing clove EO (500 g EO/kg agar)Microbiological quality and shelf life of fillets stored at 5 °C for 15 d • Fillets packaged with film containing clove EO had better microbiological quality than packaged in agar film with FPH
• Both the films effective in extending the shelf-life of fillets[65] Fish surimi from
O. niloticusTreating of surimi gel by immersion with colored plant extracts- CPEs
(2.5 g/L)- Hibiscus sabdariffa calyces, Curcuma longa rhizomes, and Rhus coriaria fruitsMicrobiological and sensory attributes of samples aseptically packaged into polyethylene bags and stored at 4 °C for 7 d • H. sabdariffa extract was the most effective antimicrobial
• CPEs enhanced sensorial attributes of surimi during storage study
• CPEs application as colorants and antibacterial and quality enhancing agents recommended for biopreservation of seafood[54] Fish patties from Hake fillets (Merluccius capensis, Merluccius paradoxus) Extract from pomegranate peel, rosemary, citric, and hydroxytyrosol (obtained from vegetable waters of olive tree)
(@ 0.2 g/kg)Physicochemical, microbiological properties, sensory analysis, and shelf life of patties under chilled storage for 14 d • Patties with rosemary extract had a high level of protein (140 g/kg),
α-linolenic acid (up to 400 g/kg), selenium minerals, and low fat
(< 20 g/kg) compared to the control
• Extracts effective against protein oxidation of patties than commercial preservatives added to the control
• Patties with pomegranate extract had a longer life (7 to 11 d) than others (4–6 d)[28] Grass carp (Ctenopharyngodon idellus) fillets Treatment with essential oils (EOs)- oregano (Origanum vulgare), thyme (Thymus mongolicus Ronn.), and star anise (Illicium verum) @ 1 g/L for 30 min at room temperature Microbial composition and quality of fillets stored at 4 ± 1 °C • EOs effective in inhibiting microbial growth (TVC) by 0.59 log CFU/g, delaying lipid oxidation, and retarding the increase of TVB-N, putrescine, hypoxanthine, and K-value
• Samples with EOs had a less fishy smell and firmer texture compared to the control
• EOs extended the shelf-life of fillets by 2 more days compared to the control
• Treatment with EOs can effectively inhibit the degradation of ATP and maintain a high quality of fish products[4] Sea bream (Sparus aurata) fresh fillets Application of oregano essential oil (OEO) in the vapor phase (67 µL/L) under vacuum (5–10 hPa) immediately before MAP fillet packaging Microbial and sensory product quality of fish fillets stored at 4 ºC for 28 d • OEO vapor treated samples had better physicochemical parameters (pH, TMA-N and WHC) as well as freshness compared to dipping
• Shelf life of vapor OEO treated MAP fish fillets was extended up to 28 d compared to control (7 d)
• Microbial quality of fish fillets is well preserved with the innovative OEO vapor injection under vacuum[23] Sardine (Sardinella albella) muscle Betel leaf (Piper betle) extracts (BLE)
@ 0.5 and 1 g/kg in the ice mediumMicrobial, biochemical, and sensory score of fish during 14 d of chilled storage • BLE at both concentrations inhibited the microbial proliferation and fish deterioration and extended the shelf life of fish for at least 3 d compared to the control sample
• BLE incorporated into ice improved the sensory score and chemical (pH, TVB-N, and TMA-N) quality[30] Indian mackerel (R. kanagurta) Methanolic extract of the red alga Gracilaria verrucose-GC @ (0.67 and 2.5 g lyophilized alga/L aqueous solution) in the icing medium Microbial, chemical, and sensory study of fish chill stored for 15 days • GC significantly (P < 0.05) inhibited the mesophilic and psychrophilic bacteria and chemical markers (pH, TVB-N, TMA-N, and biogenic amines) of fish deterioration relative to the control
• Icing medium containing GC extract improved the sensory acceptability, quality, and safety of fish compared to control
• The seafood industry can explore icing medium containing GC as a biopreservative[66] Hairtail fish ball Aqueous solution containing 1 g/kg sage extract, 1 g/kg oregano extract and
0.1 g/L grape seed extract (GSE)Quality and volatile flavor component of
fish balls stored at 4 °C up to 15 d• GSE stabilized meatball pH of hairtail fish
• The extract also reduced fishy odor, TBARS values, and TVB-N
• Inhibited bacterial growth compared to control[67] Wallago attu fish nuggets Treated with guava (Psidium guajava L.), bael (Aegle marmelos L.) pulp and dragon fruit (Hylocereus undatus L.) peel powder @ 15 g/kg Various physicochemical,
textural and sensory attributes of fish nuggets refrigerated stored up to 10 d• Fruits powder @ 15 g/kg significantly reduced the pH of the nuggets compared to control
• Increased emulsion stability, cooking yield, moisture, fat, and protein percentage
• Slowed down the lipid peroxidation of fish nuggets
• Textural attributes were improved in treated nuggets[25] Minced meat of Indian mackerel (R. kanagurta) Pomegranate peel extract (PPE)
@ 1, 1.5, and 2 g/kgOxidative stability of samples packed in polythene bags and stored at 4 °C • PEE @ 2 g/kg ppm increased oxidative stability of minced meat
• Improved shelf life of fish meat up to 8 days compared to 4 d in control[41] Canned common barbel (Barbus barbus) fish burgers Cystoseira compressa and Jania adhaerens powder @ 5, 10, and
15 g/kgTexture and sensory characteristics of fish burgers stored at 4 ºC for further analyses (8 months) • Treated formulations had improved nutritional content WHC, and enhanced texture stability
• Burgers containing 10 g/kg algae had better texture and sensory properties (P < 0.05)
• Algae could be considered as nutritious additives and natural flavoring and coloring agents to produce fish-based products[68] Cobia (Rachycentron canadum) fillets Psidium guajava extract (PGE)
@ 0.3 g/kg (w/v) for 30 minPhysicochemical and microbiological changes in fillets packed and stored in ice for 15 d • PGE @ 0.3 g/kg showed a significantly lower increment of pH values during storage
• Treated fillets showed significantly higher sensory properties, lower PV and TBARs compared to the control[24] Bighead carp (Aristichthys nobilis) fillets Aqueous pomegranate peel extract (APPE) @ 0.5 g GAE/L and ethanolic pomegranate peel extract (EPPE)
@ 0.5 g GAE/LMicrobiological and quality changes in fillets stored at 4 °C for 8 d • PPE decreased the TVC of fish spoilage bacteria such as Pseudomonas, Aeromonas, and Shewanella
• APPE is more effective in retarding the
increase of TVB-N and K-value
• EPPE was relatively better in inhibiting biogenic amines[52] Atlantic mackerel (Scomber scombrus) fillets Fillets immersed in 10 g/L of rosemary or basil essential oils (EOs) for 30 min at 2 °C Physicochemical quality of fillets stored at 2 °C up to 15 d • Rosemary and basil treatments effectively inhibit the formation of TVB-N and lipid oxidation products during storage.
• Significantly lower pH values were observed for the basil group than others, indicating antimicrobial effects
• Compared to the control group, fillets treated with rosemary and basil EOs had extended shelf life by 2 and 5 d[69] Common Carp (C. carpio) fillets Edible coating (C + EC), edible coating +, 5 g/kg chitosan (C + ECCh) and edible coating + 15 g/kg chitosan + 100 g/kg peppermint (C + ECChP) Quality and shelf life of common carp (C. carpio) during refrigerated storage (4 ± 1 °C) for 9 d • ECChP coating treatment extended the shelf life of carp by about 4 days compared with the control
• (C + ECCh) and (C + ECChP) significantly effective (P < 0.05) in delaying hydroperoxide production of fillets during refrigerated storage, reducing lipid oxidation[36] Fish (S. scombrus) mince Green tea
extract (GTE), grape seed extract (GSE), and pomegranate rind extract (PRE) at a level of 0.1 g/kg equivalent phenolicsChanges in quality of fish mince during frozen storage at −18 ± 1 °C for 6 months • PRE effectively inhibited lipid oxidation with lower peroxide and TBARS values
• Minced fish containing PRE had lower carbonyl and higher sulfhydryl contents
• GTE was not effective against lipid and protein oxidation
• PRE could be utilized as an antioxidant to extend the storage period in raw minced fish tissue[34] Fried fillets of Nile tilapia (O. niloticus) Fillets treated with rosemary extract-RE (1, 2, 3 g/kg) and Vitamin E 1 g/kg Physicochemical and sensory quality of fried fillets stored for 15 d at
4 ± 1 °C and 3 months at −18 ± 2 °C• TMA-N and TVB-N, values of RE and vitamin E treated samples were significantly lower than control samples (P < 0.05)
• R.E. @ 3 g/kg retarded oxidative changes in chilling and frozen fried fillets
• Significant (P < 0.05) enhancement in sensory quality attributes in samples treated with RE and vitamin E[59] Whole rainbow trout (Oncorhynchus mykiss) Effect of ice coverage comprised of Reshgak (Ducrosia anethifolia) extract (RE) @ 3 mg/L and Reshgak essential oil (REO) @ 15 g/L Chemical, microbiological and shelf life study during a 20-day storage period. • Treated samples had lower bacterial counts and chemical indices than ice coverage without extract
• Fish stored in ice containing REO had a longer shelf-life (> 16 d) than RE (16 d) and lot stored in traditional ice (12 d)[70] TMA-N = Trimethylamine; TVB-N = Total volatile basic nitrogen; TVC = Total viable count; TBARS = Thiobarbituric acid reactive substances; WHC = Water holding capacity; MAP = Modified atmosphere packaging. Table 1.
Effect of phytochemicals as bioactive compounds on physicochemical, microbiological and sensory quality of fish and fish products.
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Component of plants Fish products MIC values Target microorganisms References Curcuma longa rhizome powder (200 g/L of 70 % aqueous ethanolic solution) Surimi gel of tilapia 2.2 g/L
1.8 g/L
1.8 g/L
1.2 g/LSalmonella Typhimurium
Staphylococcus aureus
Escherichia coli
Pseudomonas aeruginosa[54] Gabsi pomegranate peel powder (5 g powder in
150 mL methanol for methanol pomegranate peel extracts)fresh fish 152 g/L E. coli
Saccharomyces cerevisiae[71] Olive leaf extract (OL), olive cake (OC), black
water (BW)Fresh anchovy, mackerel, sardine 3.0 g/L
6.0 g/L
12.5 g/LE. coli
Salmonella Paratyphi A
S. aureus[48] Betel leaf (Piper betle) powder (water extract) Sardine fish meat 0.5 g/L Psychrophilic bacterial count [30] Hibiscus sabdariffa
Calyces powder (200 g/L of 70% aqueous ethanolic solution)Surimi gel of tilapia 1.6 g/L
1.0 g/L
1.2 g/L
1.6 g/LS. Typhimurium
S. aureus
E. coli
P. aeruginosa[54] Thyme essential oil Minced fish meat 8 g/kg Listeria monocytogenes [72] Lavender essential oil Catfish 2 g/L,
1–1.2 g/LE. coli,
S. aureus[73] Kakadu plum bark powder (methanol extract) Chilled fish 1 g/L S. aureus [74] Fruits and culinary herbs of Australian plant powder (methanolic extract) Fresh fish 5 g/L Shewanella putrefaciens [75] Dried, fragmented leaves of rosemary, thyme and
dried fruits of anise (Pimpinella anisum)Canned fish 10 g/L (rosemary)
1.25 g/L (thyme)
10 g/L (anise)Clostridium perfringens [76] Simira ecuadorensis leaf powder (ethanol extract) Fish hamburger 80 g/L Campylobacter jejuni
and S. putrefaciens[56] Table 2.
Minimum inhibitory concentration (MIC) of phytochemicals against fish spoilage microorganisms.
Figures
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Tables
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