Food Control 129 (2021) 108244

Contents lists available at ScienceDirect

Food Control
journal homepage: www.elsevier.com/locate/foodcont

Review

Essential oils and chitosan as alternatives to chemical preservatives for fish

and fisheries products: A review
Md. Ashraf Hussain a, 1, Tofael Ahmed Sumon b, 1, Sabuj Kanti Mazumder c, 1,
Mir Mohammad Ali d, 1, Won Je Jang e, f, Muyassar Hamid Abualreesh g, S.M. Sharifuzzaman h,
Christopher Lyon Brown i, Hyun-Tai Lee e, Eun-Woo Lee e, Md. Tawheed Hasan j, *, 1
a
Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, 3100, Bangladesh
b
Department of Fish Health Management, Sylhet Agricultural University, Sylhet, 3100, Bangladesh
c
Department of Genetics & Fish Breeding, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
d
Department of Aquaculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
e
Biopharmaceutical Engineering Major, Division of Applied Bioengineering, Dong-Eui University, Busan, 47340, Republic of Korea
f
Department of Biotechnology, Pukyong National University, Busan, 608-737, Republic of Korea
g
Department of Marine Biology, Faculty of Marine Science, King Abdulaziz University, P.O. Box 80207, Jeddah, 21589, Saudi Arabia
h
Institute of Marine Sciences, University of Chittagong, Chittagong, 4331, Bangladesh
i
FAO World Fisheries University Pilot Programme, Pukyong National University, Busan, South Korea
j
Department of Aquaculture, Sylhet Agricultural University, Sylhet, 3100, Bangladesh

A R T I C L E I N F O A B S T R A C T

Keywords: Meeting consumer concerns and preferences for fresh and safely processed fisheries products free of chemical and
Seafood synthetic preservatives is a challenge for the aqua-food industry. As such, natural preservatives from plant and
Natural preservative animal origin including chitosan, essential oils (EOs), plant extracts and lactic acid bacteria have attracted
Quality and safety
considerable interest recently. These preservatives have antimicrobial and antioxidant properties that can retard
Antioxidant
spoilage, uphold product quality and safety as well as extend the storage shelf-life of fish and seafood. Chitosan
Antimicrobial
Shelf-life and EOs have been successfully used in edible coatings, film wrapping and dipping solutions. The present review
focuses on the effectiveness of chitosan, EOs and other natural preservatives intended for prolonging the shelf-life
of fisheries products, and maintaining their freshness and quality. Moreover, the mechanisms of action of natural
additives, harmful impacts of chemical preservatives and status of aquatic food preservatives in Southeast Asian
countries are summarized, with notes on important research gaps. Overall, this study informs recent develop­
ment in natural preservatives related to the aqua-food industry.

1. Introduction
Fish and seafood are becoming increasingly popular because of
delicacy and health benefits (Yu et al., 2020). Quantities of seafood
recommended for daily consumption by the US Food and Drug Admin­
istration (FDA) and the US Environmental Protection Agency (EPA) have
increased steadily, especially for pregnant women and children (FDA,
2021). In 2018, global fish production was about 179 million tons, ac­
counting for 17% of all animal protein (FAO, 2020). Fish, however, are
highly perishable since they have high moisture content, large quantities
of small molecules and neutral pH, all of which provide ideal conditions
for microbial and biochemical spoilage (Ojagh, Rezaei, Razavi, & Hos­
seini, 2010; Ramezani, Zarei, & Raminnejad, 2015). Endogenous enzy­
matic reactions, oxidation and microbial activities take place in fish
shortly after death and cause changes in sensory and nutritional prop­
erties, thereby limiting the shelf-life (Karoui & Hassoun, 2017; Kostaki,
Giatrakou, Savvaidis, & Kontominas, 2009; Olatunde & Benjakul, 2018).
Noteworthy effects of lipid oxidation in fish are formation of unpleasant
odors and flavors, and the development of harmful molecules, and color
changes, with negative health and economic implications (Kuuliala
et al., 2018; Mahmoud, Nannapaneni, Chang, Wu, & Coker, 2016).
Appropriate preservation methods must be adopted in order to

* Corresponding author.
E-mail address: tawheed7788@yahoo.com (Md.T. Hasan).
1
Equal contribution.

https://doi.org/10.1016/j.foodcont.2021.108244
Received 5 December 2020; Received in revised form 27 March 2021; Accepted 8 May 2021
Available online 12 May 2021
0956-7135/© 2021 Elsevier Ltd. All rights reserved.
Md.A. Hussain et al.
maintain the quality of fish and prolong its shelf-life (Kaale, Eikevik,
Rustad, & Kolsaker, 2011). Specialized preservation techniques such as
superchilling, modified atmosphere packaging (MAP), vacuum pack­
aging, irradiation and high pressure processing (HPP) are extensively
used in the fish processing industry along with the traditional methods
like chilling, freezing, salting and drying (Yu, Regenstein, & Xia, 2019).
These preservation methods are still not sufficient to completely inhibit
the microbial reactions and lipid oxidation (Ghaly, 2010; Sampels,
2015a). Several synthetic or chemical preservatives such as sodium
benzoates, sodium nitrite, butylated hydroxyanisole (BHA) and butyl­
ated hydroxytoluene (BHT), amongst others, have shown promise in
preventing changes in texture and color, undesirable taste and rancid
odor, and the loss of nutrients in fish during storage (Gokoglu, 2019;
Olatunde & Benjakul, 2018).
Food quality and safety are growing concerns for consumers, man­
ufacturers, industry and regulatory agencies worldwide in recent years.
As such, an increasing number of consumers are mindful of the potential
adverse health effects of chemical preservatives, forcing the food in­
dustry to seek natural alternatives (Amorati, Foti, & Valgimigli, 2013;
Calo, Crandall, O’Bryan, & Ricke, 2015; Mei, Ma, & Xie, 2019). Con­
sumers prefer minimally processed, safe foods free of synthetic pre­
servatives to serve the advancing food trade, in response to changing
patterns of consumption and behavior (Hassoun & Emir Çoban, 2017;
Kumar, Mukherjee, & Dutta, 2020).
Natural preservatives for fishery products have been the focus of
extensive investigation recently, and new natural preservatives are
continuously being discovered (Gokoglu, 2019). Microorganisms, ani­
mals and plants are the most common sources of these natural products
(Dehghani, Hosseini, & Regenstein, 2018; Mei et al., 2019; Olatunde &
Benjakul, 2018). Furthermore, various antimicrobial and antioxidant
compounds derived from algae, mushrooms and other biological sources
may provide a new approach to the development of natural pre­
servatives in the food industry (Baptista, Horita, & Sant’Ana, 2020;
Inanli, Tümerkan, Abed, Regenstein, & Özogul, 2020; Mei et al., 2019;
Shahidi & Hossain, 2020). These natural additives have a wide range of
antimicrobial and antioxidant properties that help to keep fish fresh and
prolong shelf-life (Gokoglu, 2019; Karoui & Hassoun, 2017).
Essential oils (EOs) and chitosan have been emerged as promising
replacements for synthetic additives given the wide ranging antimicro­
bial and impressive antioxidant activities (Baptista et al., 2020; Deh­
ghani et al., 2018; Hassoun & Emir Çoban, 2017; Kumar et al., 2020).
For instance, EOs have been confirmed as an effective agents in
retarding spoilage, improving organoleptic properties and lengthening
shelf-life of fish and fisheries products such as bluefish Pomatomus sal­
tatrix (Erkan, Tosun, Ulusoy, & Üretener, 2011), fillet of rainbow trout
Oncorhynchus mykiss (Frangos, Pyrgotou, Giatrakou, Ntzimani, & Sav­
vaidis, 2010), fillet of bream Megalobrama ambycephala (Nisar et al.,
2019), shrimp Parapenaeus longirostris (Alparslan et al., 2016), fish
finger of Sarda sarda (Emir Çoban, 2013), fish steak of cobia Rachycen­
tron canadum (Remya, Mohan, Venkateshwarlu, Sivaraman, & Rav­
ishankar, 2017) and fish burger of common carp Cyprinus carpio (Ehsani
et al., 2020). Likewise, chitosan has been the subject of studies and
proven successful in preserving the quality of variety of fish and fish
products such as fillets of Atlantic salmon Salmo salar (Soares, Oliveira,
& Vicente, 2015), salmon Oncorhynchus nereka (Tsai, Su, Chen, & Pan,
2002) and grass carp Ctenopharyngodon idellus (Yu, Jiang, Xu, & Xia,
2017), Pacific white shrimp Penaeus vannamei (Y. Wang et al., 2015),
Pacific oysters Crassostrea gigas (R. Cao, Xue, & Liu, 2009), fish finger of
carp (Osheba, Sorour, & Abdou, 2013), and surimi of African catfish
Clarias gariepinus (Amiza & Kang, 2013). Other natural preservatives
such as bacteriocin, nisin, gelatin, lysozyme, lactoperoxidase, plant
extract and bioactive peptides, amongst others, have also been reported
to be used effectively in fish and seafood due to their excellent antimi­
crobial and antioxidant properties (Baptista et al., 2020; Mei et al., 2019;
Olatunde & Benjakul, 2018). Collectively, these natural preservatives
have the potential to help meet the growing market demand for
2
Food Control 129 (2021) 108244
clean-label fish products devoid of chemical additives.
This review provides an update about the effectiveness of essential
oils, chitosan and other natural preservatives in preserving the quality
and extending shelf-life of fish and fisheries products, with notes on their
antimicrobial and antioxidant mechanisms of action. Moreover, the
spoilage process, methods of fish preservation, health impact of chem­
ical preservatives as well as the limitations and opportunities of
combining essential oils and chitosan as food preservatives are briefly
discussed.
2. Spoilage mechanism
Spoilage is described as any change in the initial condition of fish
that results in unpleasant odor, taste, appearance, or texture. Fish
spoilage can be categorized into three specific mechanisms: (i) autolytic
spoilage, (ii) oxidative spoilage, and (iii) microbial spoilage.
2.1. Autolytic spoilage
Autolysis, degeneration of proteins by native enzymes, begins shortly
after rigor mortis is completed. This procedure helps create an atmo­
sphere that is conducive to microbial growth (Ghaly, 2010; Olatunde &
Benjakul, 2018). Autolysis in fish continues to occurs at a very slow rate,
even under conditions of refrigeration or freezing (FAO, 2005; Rob­
ertson, 2016). A variety of protease enzymes are normally found in fish
muscle and viscera. During storage and processing, these enzymes
participate in postmortem deterioration of fish muscle and other tissues.
Proteases and lipases are responsible for changes in the sensory attri­
butes of fish (Engvang & Nielsen, 2001).
Protein is quickly deteriorated under inappropriate storage through
a process induced by endogenous and microbial proteases (Ashie, Smith,
Simpson, & Haard, 1996). In combination with the production of
biogenic amines, the products of proteolysis (free amino acids and
peptides) may act as nutrients for microbial growth, culminating in
spoilage (Fraser & Sumar, 1998). The enzymes in the fish gut cause rapid
protein decomposition, causing belly burst, which is a common phe­
nomenon in fish. Temperature and pH are the most influential factors for
protease activity. Most proteases perform better when pH is between
alkaline and neutral (Ashie et al., 1996; Ghaly, 2010). The function and
metabolism of endogenous or microbial enzymes increase pH of stored
seafood by converting trimethylamine oxide (TMAO) to TMA and other
major volatile compounds (Olatunde & Benjakul, 2018).
Lipase or phospholipase can also hydrolyze lipid in fish (Aryee,
Simpson, & Villalonga, 2007). Triacylglycerol acylhydrolases cause
hydrolysis of glycerides (mono-, di-, and tri-) to glycerol and fatty acids
in the presence of water (Fernandes, 2016; Olatunde & Benjakul, 2018).
Free fatty acids (FFAs) released by fish and other seafoods are easily
oxidized, contributing to the development of fishy odors (i.e. off-odors).
Aldehydes, mostly polyunsaturated aldehydes, are responsible for the
fishy odor (Maqsood, Benjakul, Abushelaibi, & Alam, 2014). Further­
more, lipoxygenase, which is found primarily in the gills or skin, can
cause oxidation in preserved fish, specifically whenever the fish is kept
for a long duration (Fernandes, 2016).
2.2. Oxidative spoilage
Spoilage caused by lipid oxidation contributes to a variety of prob­
lems such as development of off flavor, changes in color and texture, and
alteration of nutrient value (Losada, Barros-Velázquez, & Aubourg,
2007). Lipids can undergo several types of oxidation, such as
photo-oxidation, thermal oxidation, enzymatic oxidation, and
auto-oxidation. The latter is defined as the spontaneous reaction of at­
mospheric oxygen with lipids, the most common cause of oxidative
deterioration (Hassoun & Emir Çoban, 2017; Shahidi & Botta, 2012).
Oxidation typically involves the reaction of oxygen with the double
bonds of fatty acids. Hence, seafoods having higher levels of poly
Md.A. Hussain et al.
unsaturated fatty acids (PUFAs) are particularly prone to oxidation.
Other variables including the availability of oxygen, light, the presence
of metals, moisture, temperature and the degree of unsaturation of the
lipid affect the rate of oxidation (Ashie et al., 1996; Ghaly, 2010; Maq­
sood et al., 2014).
Lipid oxidation proceeds through a three stage free radical mecha­
nism: initiation, propagation and termination. The abstraction of a
hydrogen atom adjacent to a double bond in a fatty acid, which may be
facilitated by light, heat, or metal ions to form a free radical, can
commence the initiation phase. At propagation phase, the free radicals
react with oxygen to form peroxyl radicals, which again react with other
lipid molecules to form hydroperoxides and a new free radical. This
process is terminated when there is a large number of free radicals with
the formation of non-radical products (Ghaly, 2010; Hassoun & Emir
Çoban, 2017; Olatunde & Benjakul, 2018). The primary products of
autoxidation have been described as lipid hydroperoxides; however,
since they are unstable, decomposition of hydroperoxides produces a
complex mixture of secondary oxidation products such as aldehydes,
ketones, alcohols, hydrocarbons, volatile organic acids and epoxy
compounds (Shahidi & Botta, 2012; Xu, Riccioli, & Sun, 2015). Protein
denaturation, alteration of protein electrophoretic profiles, nutritional
losses, endogenous antioxidant system losses and the production of
fluorescent compounds have all been related to lipid oxidation products
(Mei et al., 2019). Lipid oxidation also causes a depletion of fat-soluble
vitamins and other compounds (Olatunde & Benjakul, 2018).
2.3. Microbial spoilage
The biochemical composition of fish and seafood provides ideal
conditions for bacterial growth, including Gram-positive and Gram-
negative types that can survive in a wide temperature range (Gram,
2009). That is why, microbial spoilage is considered to be one of the
principal causes of fish quality degradation, accounting for up to
25–30% loss of such products (Ghaly, 2010; Mei et al., 2019). Microbial
growth and metabolism produce biogenic amines such as putrescine,
histamine and cadaverine along with organic acids, sulphides, alcohols,
aldehydes and ketones with irritating and unwanted off-flavors
(Bulushi, Poole, Deeth, & Dykes, 2009; Gram & Dalgaard, 2002).
Every fish species has its own distinct microflora, which is deter­
mined by their microbial environment, the raw materials,
manufacturing parameters and subsequent storage conditions as well as
the microorganisms’ ability to withstand conditions of preservation
(Chaillou et al., 2015; Gram, 2009). For instance, it has been docu­
mented that psychrotolerant Gram-negative bacteria, such as those
belonging to the genera Pseudomonas and Shewanella, are the most
common spoilage bacteria in aerobically stored chilled fish. Whereas,
CO2-tolerant microbes, such as Photobacterium phosphoreum and lactic
acid bacteria, may dominate the microflora and cause spoilage of packed
fish products (Chaillou et al., 2015; Gram & Dalgaard, 2002; Gram &
Huss, 1996).
While fresh fish is normally contaminated with numerous microor­
ganisms, only a small percentage of these microorganisms, defined as
specific spoilage organisms (SSOs), are responsible for spoilage. SSOs
vary depending on types of fish and preservation conditions. Pseudo­
monas was determined as SSO for bighead carp (Aristichthys nobilis) fil­
lets sprinkled with 2% salt, whereas Aeromonas was SSO for unsalted
bighead during storage at 4 ◦ C (Hassoun & Emir Çoban, 2017; X. Liu,
Zhang, Li, & Luo, 2017). SSOs have the potential to dominate and
generate metabolites by assimilation of nonprotein-nitrogen in fish tis­
sue, resulting in unpleasant and undesirable off-flavors that directly
impact the organoleptic properties of fish, leading to consumer rejection
(Boziaris, Stamatiou, & Nychas, 2013).
3. Preservation of fish and fisheries products
To prevent deterioration and extend the shelf-life of fish and fish
3
Food Control 129 (2021) 108244
products, conventional preservation methods as well as advanced
preservation techniques have routinely been used (Ghaly, 2010; Has­
soun & Emir Çoban, 2017; Yu et al., 2020) in which water activity (aw),
temperature, available oxygen, microbial loads can be simultaneously
controlled (Hassoun & Emir Çoban, 2017).
3.1. Chilling
Chilling is a convenient and efficient preservation method in which
fish are kept at a temperature of 0–4 ◦ C using ice flakes, chilled seawater
and ice slurries (Sampels, 2015b). However, it should be noted that
chilling cannot avert enzymatic action or microbial spoilage of fish
(Hassoun & Emir Çoban, 2017; Sampels, 2015b).
3.2. Superchilling
Superchilling has been used in fish preservation successfully and
demonstrated to increase shelf-life through inhibiting the autolytic and
microbial actions in fish (Duun & Rustad, 2008; Kaale et al., 2011). The
word superchilling refers to a temperature that is anywhere between
chilling and freezing, with a food product’s temperature being reduced
to 1–2 ◦ C below the freezing point, resulting in partial freezing. Since
only a small amount of water is frozen, this process outperforms freezing
in terms of protein degeneration and ice crystal structural damage
(Hassoun & Emir Çoban, 2017; Yu et al., 2020).
3.3. Freezing
Freezing has long been recognized as the most efficient conservation
method of food, particularly fish and other seafoods, for long storage
periods (Hall, 2011; Jessen, Nielsen, & Larsen, 2013). Freezing (− 18 to
− 30 ◦ C) thwarts the chemical reactions and microbial proliferation, yet
enzymatic and non-enzymatic reactions still occur at lower rates. It
should be kept in mind that the formation of ice crystals during freezing
may enhance the danger of texture damage, loss of water holding ca­
pacity and oxidation (Ghaly, 2010; Sampels, 2015b).
3.4. Modified atmosphere packaging (MAP)
MAP technology has advanced rapidly in recent decades, and it is
now widely used in food preservation, including seafood, to meet
customer demands for fresh food with extended shelf-life (Bouletis,
Arvanitoyannis, & Hadjichristodoulou, 2017). Inside the package,
different percentages of three main gases, i.e. oxygen, carbon dioxide
and nitrogen are used to create an optimal environment for successful
inhibition of microbiological and chemical reactions (Sampels, 2015b).
For instance, higher percentage of CO2 is usually used to impede the
growth of common aerobic bacteria like Pseudomonas and Acinetobacter
(Sivertsvik, Jeksrud, & Rosnes, 2002), while oxygen is required to
inhibit the growth of Clostridium botulinum type E (Ashie et al., 1996;
Sampels, 2015b).
3.5. High pressure processing (HPP)
HPP has gained popularity as a promising replacement for conven­
tional thermal processing for its capability to delay microbial and
enzymatic activity at low temperatures, thereby extending the shelf-life
(Teixeira et al., 2013). Recently, numerous studies have documented the
application of HPP to retain the quality of fishery products and extend
their shelf-life (Hsu, Huang, & Wang, 2014; B. P.; Kaur, Rao, & Nema,
2016; Rode & Hovda, 2016; Teixeira et al., 2014). Nevertheless, this
technique results in some unwanted effects on different properties of fish
such as muscle color and texture, lipid and protein oxidation, and pro­
tein denaturation (Guyon, Meynier, & de Lamballerie, 2016; Truong,
Buckow, Stathopoulos, & Nguyen, 2015).
Md.A. Hussain et al. Food Control 129 (2021) 108244

3.6. Smoking Table 1

Health hazards of chemical preservatives commonly used in foods.
Humans have been using smoking as a food storage process since the Preservatives Hypersensitivity Asthma Cancer References
Stone Age, and it incorporates the effects of salting, drying, heating and (H) (A) (C)
smoking (Adeyeye, 2019). It’s being used for more than just preserving Potassium and H A – (Anand &
fish and typically used to develop new products with specific flavors, Calcium Sorbate/ Sati, 2013;
colors, aromas and textures (Sampels, 2015a). Two types of smoking Sorbic Acid Dwivedi
techniques have gained popularity for processing and preservation of et al., 2017)
Sulphur Dioxide H A Mirza et al.
fishery products, i.e. cold smoking at 30 ◦ C and hot smoking at 70–80 ◦ C
–
(2017)
(Baten et al., 2020).
Sodium – A – Dwivedi
Metabisulphite et al. (2017)
3.7. Salting
Benzoic Acid H A – (Dwivedi
Sodium Benzoate H A C et al., 2017;
Salting is one of the oldest methods of fish preservation, the origin of Mirza et al.,
which can be traced back at least to ancient Egypt (Arason, Nguyen, 2017)
Thorarinsdottir, & Thorkelsson, 2014). This method involves the infil­ Potassium Bisulfite H A – Marteau
tration of salt into the fish muscle and removal of water from the fish Sodium Nitrite H A C et al. (2014)
Sodium or Potassium H C
muscle, sharply reducing water activity as well as pH of fish (Arason
–
Nitrate
et al., 2014; Sampels, 2015a). Reduced water activity results in
Hexamethylene C Anand & Sati
decreased bacterial and enzymatic action (Oliveira, Pedro, Nunes, Costa, – –
Tetramine (2013)
& Vaz-Pires, 2012). Propylparaben – A –
Calcium or Potassium H A –
3.8. Hurdle technology or Sodium
Propionates,
Propionic Acid
Hurdle technology concurrently minimizes degradation of nutri­
Propyl Gallate – A C
tional and sensory quality, and enhances food safety (Khan, Tango,
Tert H A (Badora
Miskeen, Lee, & Oh, 2017; Leistner, 2000; Tsironi, Houhoula, & Taoukis, –
Butylhydroquinone et al., 2019;
2020). The concept is generally known as combination of two or more (TBHQ) Chan, 2015;
preservation methods applied to achieve maximum lethality against Butylated H A C Marteau
microorganisms so that the deterioration of sensory quality of food could Hydroxyanisole et al., 2014)
be kept to minimum (Shiv Singh & Shalini, 2016). (BHA)
Butylated H A C
Hydroxytoluene
3.9. Chemical food preservatives and natural alternatives (BHT)

A range of chemical preservatives have been applied to retard the

spoilage and quality deterioration of fish and other seafoods (Ghaly,
2010; Gokoglu, 2019). For instance, it has been reported that chemical
preservative treatment with sodium acetate, sodium lactate, and sodium
citrate increased the shelf-life of sliced salmon (Onchorhynchus nerka) by
5–8 days compared to the untreated samples (Sallam, 2007). Synthetic
compounds such as BHA, BHT, ethoxyquin (TQ),
tert-butylhydroquinone (TBHQ), potassium and calcium sorbates, sorbic
acid, benzoic acid, sodium benzoate, sodium or potassium nitrate, and
propyl gallate are also widely used as antioxidants and antimicrobials in
fish and fish products (Brewer, 2011). These antioxidants are able to
delay or prevent the rancidity of food products due to oxidation, and
consequently extend the shelf-life of the products.
Synthetic preservatives in foods, on the other hand, may be a public
health issue since certain additives have harmful and potentially life-
threatening side effects (Pawar et al., 2011; Vilaplana & Romaguera,
2000). The health risks associated with these preservatives are presented
in Table 1. For instance, sodium benzoate, sodium nitrite, BHA and BHT
are responsible for hypersensitivity, asthma and cancer in humans
(Badora, Bawolska, Kozłowska-Strawska, & Domańska, 2019; Chan,
2015; Dwivedi, Prajapati, Vyas, Malviya, & Kharia, 2017; Marteau,
Favier, Nardello-Rataj, & Aubry, 2014; Mirza, Asema, & Kasim, 2017).
Similar disease conditions can also be caused by calcium/po­
tassium/sodium propionates, propionic acid and propyl gallate etc.
(Anand & Sati, 2013). When nitrates are consumed, they are converted
to nitrites interacting with hemoglobin to form methemoglobin, which
can trigger loss of consciousness and death, particularly in infants
(Jakowienko, Wójcik-Stopczyńska, & Jadczak, 2011; Rowe, Sheskey, &
Quinn, 2009). Furthermore, proteins in the gastrointestinal tract react
with nitrites to generate carcinogenic nitrosamines, and there is a strong
correlation between higher nitrate levels in food and a rise in Alz­
heimer’s, Parkinson’s, and Type 2 diabetes deaths. In addition,
consuming foods containing monosodium glutamate can cause head­
aches, sweating, skin redness, nausea, and fatigue (Furrer, Mayer, &
Gurny, 2002; Rowe et al., 2009).
Food preservatives containing sulfite can trigger severe allergic re­
actions and asthma exacerbation. Parabens, as well as methylchlor­
oisothiazolinone and methylisothiazoline, are often used in food
storage. The use of these toxic compounds by pregnant women can have
a detrimental impact on the development of the fetal brain (Anand &
Sati, 2013; Soni, Carabin, & Burdock, 2005). Likewise, formaldehydes
including hydantoin, diazolidinyl urea, and imidazolidinyl urea are also
irritating to the skin, eyes, and lungs. Toxic exposure at high levels can
cause DNA damage in sperm. Food additives found in hundreds of
children’s foods and beverages have been linked to temper tantrums and
destructive activity (Anand & Sati, 2013).
For a long time, parabens were considered as harmless and therefore
they have been widely used as preservatives, mainly in personal care
products. Over the last two decades, a vivid discussion on paraben safety
is ongoing (Boberg, Taxvig, Christiansen, & Hass, 2010; Błędzka, Gro­
madzińska, & Wąsowicz, 2014; Darbre & Harvey, 2008; Soni et al.,
2005). The main concern arises from their endocrine disrupting poten­
tial. Endocrine disruption effects include alteration of endogenous hor­
mone action as well as modification of hormone synthesis, metabolism
and transport. It also includes influencing the production and
break-down of endogenous steroids and receptor synthesis (Waring &
Harris, 2011; Whitehead & Rice, 2006). The reproductive system is
vulnerable to endocrine disrupting compounds (EDCs). Additionally,
EDCs can also influence various steroid sensitive tissues, thereby dis­
turbing the functioning of the central nervous system (Colborn, 2004;
Miodovnik et al., 2011), immune system (Chalubinski & Kowalski,
2006; Milla, Depiereux, & Kestemont, 2011), lipid homeostasis (New­
bold, Padilla-Banks, & Jefferson, 2009; Smink et al., 2008), glucose

4
Md.A. Hussain et al.
levels (Alonso-Magdalena, Morimoto, Ripoll, Fuentes, & Nadal, 2006;
Hectors et al., 2011), thyroid function and act as epigenetic modulators
causing transgenerational effects (Waring & Harris, 2011). Since they
usually develop later and in a non-specific manner,
preservative-induced adverse impacts are always challenging to detect.
Hence, precautions should be taken when using preservatives for an
extended period of time (Baudouin, Labbé, Liang, Pauly, &
Brignole-Baudouin, 2010; Dwivedi et al., 2017).
Nevertheless, consumers’ preference for natural preservatives over
their synthetic counterparts has driven food scientists and the food in­
dustry to develop novel and more efficient natural alternatives (Hassoun
& Emir Çoban, 2017; Mei et al., 2019). Natural preservatives should, in
principle, possess wide bactericidal and fungicidal efficacy, be
non-toxic, effective at small amounts impart no taste or color to food, be
label friendly, and last but not least, be cost effective (Carocho, Morales,
& Ferreira, 2015; Ghanbari, Jami, Domig, & Kneifel, 2013). Natural
preservatives derived from microbes (e.g., bacteriocin), plant (e.g.,
essential oils and plant extracts), and animal (e.g., chitosan, enzymes
and antioxidant peptides) have been used in seafoods to retain their
quality and prevent or inhibit their spoilage (Gokoglu, 2019; Mei et al.,
2019).
4. Applications of natural preservatives
4.1. Essential oils (EOs)
Essential oils (Eos) are complex combinations of volatile organic
compounds extracted from different parts of plant such as leaves, barks,
stems, roots, flowers and fruits (Burt, 2004; Calo et al., 2015). EOs often
exhibit antimicrobial and antioxidant properties and a growing demand
for natural preservatives has led to the consideration and use of EOs as
possible substitutes for chemical preservatives (Jayasena & Jo, 2013). At
least 3000 types of EOs have been discovered so far, among them only
300 are of commercial interest for food and other industries (Burt, 2004;
Hassoun & Emir Çoban, 2017). The most widely utilized EOs in fish and
fish products as antimicrobial and antioxidant compounds are oregano,
rosemary, thyme, laurel, sage, cinnamon, clove, and basil. Preservative
effects of EOs derived from other sources like cumin and spearmint (Cai,
Cao, Li, et al., 2015), Zataria multiflora Boiss (Emir Çoban & Tuna
Keleştemur, 2017), horsemint (Heydari, Bavandi, & Javadian, 2015),
orange, grapefruit, mandarin and lemon (Durmus, 2020), turmeric and
lemongrass (Masniyom, Benjama, & Maneesri, 2012) have also been
investigated. An outline of recent applications of EOs in extending the
shelf-life of fish is summarized in Table 2.
In the fish processing industry, EOs may be applied in a number of
ways; the most common method is the direct application of EOs or their
compounds to fish and other seafoods. Effect of rosemary and basil EOs
at 1% concentration on the quality of Atlantic mackerel (Scomber
scombrus) fillets stored at 2 ◦ C was studied by Karoui and Hassoun
(2017), where significantly reduced total volatile base nitrogen
(TVB-N), peroxide value (PV) and thiobarbituric acid value (TBA) in EOs
treated samples were observed. In addition, EOs prolonged the shelf-life
of the fish by 2–5 days compared to the untreated samples. Similar re­
sults were also obtained after treating bluefish (Pomatomus saltatrix)
stored at 2 ◦ C with 1% thyme and laurel EOs (Erkan et al., 2011). Apart
from these effects, thyme and laurel EOs also markedly decreased
mesophilic bacteria count (MBC), psychrotrophic bacteria count
(PTBC), Pseudomonas count and improved the organoleptic properties of
the treated fish compared to the control samples. Some authors
demonstrated efficacy of EOs could be further enhanced through com­
bination with other preservation methods. The combined effect of
oregano EO (0.2% and 0.4%) and vacuum packaging was assessed on
salted rainbow trout fillets preserved at 4 ◦ C. The findings showed
noteworthy microbial and chemical quality stabilities of the EO treated
vacuum packed fillets, resulting in significantly decreased TVB-N, tri­
methyl amine nitrogen (TMA-N), total viable count (TVC), HSPB, LAB,
5
Food Control 129 (2021) 108244
Pseudomonas, Enterobacteriaceae. Besides, these combination treat­
ments resulted in a significant shelf-life extension of trout fillets (11–12
days) compared to the control samples (5 days) (Frangos et al., 2010). In
another study, Goulas and Kontominas (2007) revealed similar results,
where same EO at similar concentration was found effective in pro­
tecting the quality of salted sea bream fillets. However, it should be
noted that application of EOs at higher concentrations may lead to un­
desirable sensory characteristics on treated fish, reducing the accept­
ability of fish and seafood product (Atarés & Chiralt, 2016).
To minimize organoleptic effects of EOs employed in fish and other
seafoods, application of active packaging has been proposed where EOs
are incorporated into films and coating. In this method, active com­
pounds can be gradually released to perform their function in the target
food products. Numerous studies have been carried out to assess the
effectiveness of films and coating in packaging of fish and fisheries
products. For instance, a pectin coating enriched with clove EO at two
concentrations (1% and 1.5%) was evaluated on refrigerated bream
fillets (Nisar et al., 2019). The findings revealed that this treatment
decreased the lipid oxidation rate, estimated by means of TBA, PV and
TVB-N, and the microbial growth, determined by TVC, psychrophilic
bacteria count (PBC), HSPB, LAB, Pseudomonas, Enterobacteriaceae
count, thereby extending the shelf-life by at least 6 days. In another
example, shrimp treated with gelatin coating enriched with orange leaf
EO (2%) elevated the sensory and microbial attributes as well as pro­
longed the shelf-life (14 days) relative to the control (6 days) (Alparslan
et al., 2016).
Nanocomposite films based on soy protein isolate, montmorillonite
and clove EO were used to preserve bluefin tuna (Thunnus thynnus) fillets
during refrigerated storage, where films promoted a reduction of the
final count of TVC, MBC, HSPB, Pseudomonas spp., Enterobacteriaceae
until 12 days, and delayed the lipid auto-oxidation (Echeverría,
López-Caballero, Gómez-Guillén, Mauri, & Montero, 2018). Similarly,
Ehsani et al. (2020) tested the effect of chitosan, alginate and gelatin
based films containing sage EO on fish burger stored at 4 ◦ C. The results
showed film wrapping substantially suppressed the proliferation of mi­
croorganisms including Pseudomonas sp. and Shewanella sp. Addition­
ally, Arfat, Benjakul, Vongkamjan, Sumpavapol, and Yarnpakdee (2015)
reported sea bass slices wrapped with fish protein/fish gelatin composite
films incorporated with basil leaf EO had a shelf-life of 10–12 days
versus 6 days for the control.
An alternative strategy for incorporating EOs into fish and other food
products through micro- and nano-emulsions has recently been sug­
gested as an alternative of direct addition of EOs. This technique is
gaining popularity as a novel technique and also recognized as a model
carrier for the transport of lipophilic substances like EOs due to ease of
preparation, small particle size, their higher bioavailability, and kinetic
stability (Ozogul et al., 2017; Walker, Decker, & McClements, 2015). For
instance, one recent study has evaluated the efficiency of
nano-emulsions containing 4% orange, grapefruit, mandarin, and lemon
EOs on the quality of rainbow trout fillets stored at 4 ◦ C. The results
revealed nano-emulsions based on EOs eradicated fishy odor and had a
positive effect on organoleptic quality, and lessened the values of
biochemical parameters as well as delayed the growth of bacteria
compared to the control group. Moreover, the shelf-life was 16, 14 and
10 days for grapefruit and mandarin EOs, lemon and orange EOs treated
and control samples, respectively (Durmus, 2020). Likewise,
micro-emulsion based lemon EO at two concentration (0.3% and 1%)
exerted effect on the microbiological quality of salted sardines, where
the concentrations of Enterobacteriaceae, staphylococci and rod lactic
acid bacteria (LAB) in EO treated fish were significantly lower than that
of the control group (Alfonzo et al., 2017). The authors noted that many
volatile organic compounds belonging to monoterpene hydrocarbons,
oxygenated monoterpenes, and sesquiterpene hydrocarbons may be
responsible for the preservative functions of lemon EO.
Md.A. Hussain et al. Food Control 129 (2021) 108244

Table 2
Effects of essential oils on quality and shelf-life of fish and fisheries products.
Fish and fisheries Preservatives Mode of application Additional Effects References
products (concentration) preservation

Atlantic mackerel Rosemary and basil Immersion (1%) Stored at 2 ◦ C pH, TVB-N, PV, TBA ↓ Karoui & Hassoun (2017)
(Scomber scombrus) Shelf-life (2–5 days) ↑
fillet
Bluefish (Pomatomus Thyme and laurel Immersion (1%) Stored at 2 ◦ C pH, TVB-N, TMA-N, PV, TBA, MBC, PTBC, Erkan et al. (2011)
saltatrix) Pseudomonas ↓
Sensory score ↑
Shelf-life (3–4 days) ↑
Grass carp Oregano, thyme and Immersion (0.1%) Stored at 4 ◦ C TVB-N, TBA, K value, Hx, Putrescine, TVC, Huang, Liu, Jia, Zhang, &
(Ctenopharyngodon star anise HSPB, Pseudomonas, Aeromonas ↓ Luo (2018)
idellus) fillet Sensory score ↑
Shelf-life (2 days) ↑
Rainbow trout Clove Immersion (0.1%, Smoked + stored at PV, TBA, TVC, PTBC, LAB, Yeast ↓ Emir Çoban & Patir (2013)
(Oncorhynchus mykiss) 0.5%, 1%) 2 ◦C Shelf-life (4–5 weeks) ↑
fillet
Rainbow trout fillet Rosemary, sage, Immersion (0.06%) Salted + vacuum PV, TBA, FFA, MBC, PBC, Lactobacillus, Emir Çoban, Patir, &
thyme, and clove packed + stored at Streptococcus, Yeast and molds ↓ Yilmaz (2014)
4 ◦C Shelf-life (6–7 weeks) ↑
Common carp fillet Cinnamon Immersion (0.1%) Vacuum packed + TVB-N, BA, TVC, HSPB, LAB, Pseudomonas, Zhang et al. (2017)
stored at 4 ◦ C Aeromonas ↓
Sensory score ↑
Shelf-life (2 days) ↑
Red drum (Sciaenops Clove, cumin, and Vapor phase (4 μl/ Stored at 4 ◦ C pH, K value, BA, MBC, PBC, LAB, Cai, Cao, Li, et al. (2015)
ocellatus) fillet spearmint L) Pseudomonads, Enterobacteria, Yeast ↓
Sensory score ↑
Mediterranean Thyme Direct addition MAP + stored at 4 ◦ C TVB-N, TMA-N, TBA, TVC, HSPB, Kykkidou, Giatrakou,
swordfish fillet (0.1%) Pseudomonas ↓ Papavergou, Kontominas,
Sensory score ↑ & Savvaidis (2009)
Shelf-life (5–7 days) ↑
Rainbow trout fillet Oregano Direct addition Salted + MAP + TVB-N, TMA-N, TVC, HSPB, LAB, Pyrgotou, Giatrakou,
(0.2%, 0.4%) stored at 4 ◦ C Pseudomonas, Enterobacteriaceae ↓ Ntzimani, & Savvaidis
Sensory score ↑ (2010)
Shelf-life (7–8 days) ↑
Sea bream fillet Oregano Direct addition Salted + MAP + TVB-N, TMA-N, TBA ↓ Goulas & Kontominas
(0.4%, 0.8%) stored at 4 ◦ C Sensory score ↑ (2007)
Shelf-life (17 days) ↑
Rainbow trout fillet Oregano Direct addition Salted + vacuum TVB-N, TMA-N, TVC, HSPB, LAB, Frangos et al. (2010)
(0.2%, 0.4%) packed + stored at Pseudomonas, Enterobacteriaceae ↓
4 ◦C Sensory score ↑
Shelf-life (6–7 days) ↑
Sarda sarda fish finger Ginger Direct addition Stored at 4 ◦ C pH, TVB-N, TBA ↓ Emir Çoban (2013)
(0.5%, 1%) Sensory score ↑
Shelf-life (12 days) ↑
Marinated crayfish Rosemary and thyme Direct addition Stored at 4 ◦ C TVB-N, TBA, TVC, PTBC, LAB, Yeast and Duman, Emir Çoban, &
(Astacus leptodactylus) (300 mL/L) molds ↓ Özpolat (2015)
Sensory score ↑
Shelf-life (14–28 days) ↑
Shrimps (Parapenaeus Orange leaf Coating (0.5%, 1%, Gelatin + stored at pH, TVB-N, TMA-N, PV, TBA, TVC, PTBC ↓ Alparslan et al. (2016)
longirostris) 2%) 4 ◦C Sensory score ↑
Shelf-life (10 days) ↑
Rainbow trout fillet Cinnamon Coating (1%, 1.5%, Gelatin coated + TVB-N, TBA, FFA, TVC, PBC ↓ Andevari & Rezaei (2011)
2%) stored at 4 ◦ C Sensory score ↑
Silver carp fillet Eucalyptus Coating (1%) Chitosan + pH, TVB-N, TBA, PV, FFA, TVC, PTBC ↓ Valipour Kootenaie, Ariaii,
α-tocopherol + stored Sensory score ↑ Khademi Shurmasti, &
at 4 ◦ C Shelf-life ↑ Nemati (2017)
Bream (Megalobrama Clove Coating (1%, 1.5%) Pectin + stored at 4 ◦ C pH, TVB-N, PV, TBA, TVC, PBC, HSPB, LAB, Nisar et al. (2019)
ambycephala) fillet Pseudomonas, Enterobacteriaceae ↓
Sensory score ↑
Shelf-life (at least 6 days) ↑
Whole red porgy (Pagrus Oregano Coating (0.1%) Chitosan + stored at TVB-N, TMA, TBA, TVC, HSPB, LAB, Vatavali, Karakosta,
pagrus) 4 ◦C Pseudomonas, Enterobacteriaceae ↓ Nathanailides,
Sensory score ↑ Georgantelis, &
Shelf-life (8–9 days) ↑ Kontominas (2013)
Bighead carp Horsemint Coating (0.5%, 1%) Sodium alginate + TVB-N, PV, TBA, FFA, TVC, PTBC ↓ Heydari et al. (2015)
(Aristichthys nobilis) stored at 4 ◦ C
fillet
Rainbow trout fillet Mentha piperita, Coating (0.2%) Sodium alginate + TVB-N, TBA, TVC, PTBC, LAB ↓ Raeisi et al. (2020)
Artemisia dracunculus chitosan + stored at
and Zataria multiflora 4 ◦C
Silver carp fillet Rosemary Coating (1.5%) Chitosan + stored at TVB-N, TBA, FFA, pH, TVC, PBC ↓ Abdollahi, Rezaei, and
4 ◦C Sensory score ↑ Farzi (2014)
Shelf-life (8 days) ↑
Bluefin tuna (Thunnus Clove Film wrapping Soy protein + stored TBV-N, TBA, TVC, MBC, HSPB, Pseudomonas Echeverría et al. (2018)
thynnus) fillet at 2 ◦ C spp., Enterobacteriaceae ↓ pH ↑
(continued on next page)

6
Md.A. Hussain et al. Food Control 129 (2021) 108244

Table 2 (continued )
Fish and fisheries Preservatives Mode of application Additional Effects References
products (concentration) preservation

Sea bass (Lates Basil leaf Film wrapping Fish protein isolate + pH, TVB-N, TBA, PV, HSPB, LAB, Arfat et al. (2015)
calcalifer) slice fish skin gelatin + Pseudomonas, Enterobacteriaceae ↓
stored at 4 ◦ C Sensory score ↑
Shelf-life (6 days) ↑
Cobia (Rachycentron Ginger Film wrapping Chitosan + stored at pH, TVB-N, TBA, MBC, PTBC, HSPB, Remya et al. (2017)
canadum) fish steak (0.3%) 2 ◦C Pseudomonas, Brochothrix thermosphacta ↓
Sensory score ↑
Shelf-life (15 days) ↑
Fish burger from Sage Film wrapping Chitosan + alginate pH, TBA, TVC, PTBC, Pseudomonas, Ehsani et al. (2020)
common carp (0.5%) + gelatin + stored at Shewanella ↓
4 ◦C Sensory score ↑
Rainbow trout mince Ziziphora clinopodioides Film wrapping (1%, Chitosan + gelatin + pH, TVB-N, PV, TVC, PTBC, LAB, Kakaei & Shahbazi (2016)
2%) stored at 4 ◦ C Pseudomonas, Pseudomonas fluorescens,
Shewanella putrefaciens, Listeria
monocytogenes, Enterobacteriaceae ↓
Sensory score ↑
Rainbow trout fillet Rosemary, laurel, Nanoemulsion (4%) Stored at 2 ◦ C pH, TVB-N, PV, TBA, FFA, MBC, PTBC, Ozogul et al. (2017)
thyme and sage Enterobacteriaceae ↓
Sensory score ↑
Shelf-life (at least 3 days) ↑
Rainbow trout fillet Orange, grapefruit, Nanoemulsion (4%) Stored at 4 ◦ C pH, TVB-N, PV, TBA, MBC, PTBC, Durmus (2020)
mandarin, and lemon Enterobacteriaceae ↓
Sensory score ↑
Shelf-life (4–6 days) ↑

BA: Biogenic amines; FFA: Free fatty acid; HSPB: H2S producing bacteria; Hx: Hypoxanthine; LAB: Lactic acid bacteria; MBC: Mesophilic bacteria count; PBC: Psy­
chrophilic bacteria count; PTBC: Psychrotrophic bacteria count; PV: Peroxide value; TBA: Thiobarbituric acid value; TMA-N: Trimethyl amine nitrogen; TVB-N: Total
volatile base nitrogen; TVC: Total viable count.

4.1.1. The biochemical compounds of EOs in preservation
There have been a number of studies on the effect of EOs on fish
preservation, but few studies determined the impact of specific EO
compounds. As a result, there is a scarcity of information on the effec­
tiveness of EOs components on quality and shelf-life of fish and fish
products. A total of nine EOs constituents were tested for antimicrobial
activity against the microflora of common carp Cyprinus carpio (Mah­
moud et al., 2004). Thymol, carvacrol and cinnamaldehyde had the
highest antimicrobial activities, followed by isoeugenol, eugenol and
citral. Cuminnaldehyde, linalool and allyl isothiocyanate, on the other
hand, had poor antimicrobial activity. In addition, dipping carp fillets in
a solution of 0.5% carvacrol and 0.5% thymol before storage at 5 ◦ C led
to significant reduction in bacterial growth, extending their shelf-life
from 4 to 12 days (Mahmoud et al., 2004).
Pre-treatment with electrolyzed NaCl solution strongly increased the
efficacy of thymol and carvacrol, where lipid oxidation and bacterial
proliferation of carp fillets preserved at 5 ◦ C were significantly sup­
pressed along with improved sensory characteristics. Furthermore, this
technique increases the shelf-life of carp fillets by 8–12 days (Mahmoud,
Yamazaki, Miyashita, Shin, & Suzuki, 2006). In another study, it was
found that this preservation method had no effect on the proximate
composition, amino acid and fatty acid content of carp fillets, suggesting
it as a viable alternative to synthetic preservatives used in the food in­
dustry (Mahmoud, Kawai, Yamazaki, Miyashita, & Suzuki, 2007).
Effects on the microbiological quality of cod (Gadus morhua), aero­
bically stored at 2 ◦ C, was investigated using citral, carvacrol, thymol
and eugenol. After treatment with these EO elements, only a small
amount of bacterial inhibition was observed (Smyth, Brunton, Fogarty,
& Bolton, 2018). The method of treatment, in which fish were sub­
merged in a solution of EOs compounds for 30 s before being rinsed in
sterile distilled water, may have an influence on the reduced efficacy of
these compounds. pH of the treated fish, low storage temperature, at­
mospheric oxygen levels and the use of individual instead of mixed
compounds may also contribute to a reduced performance.
4.2. Chitosan
Packaging innovation and new technologies are necessities for the
commercialization of fishery products. A variety of active packaging
systems have been developed in recent years to increase the shelf-life of
products while also enhancing their safety. Biodegradability, edibility,
biocompatibility, and aesthetic appearance, as well as barrier properties
against oxygen and physical stressors, are advantages of these materials
(Dehghani et al., 2018; Olatunde & Benjakul, 2018). Table 3 summarizes
the effects of the chitosan coatings on the chemical quality of fresh fish
and fish fillets to extend their shelf-life. Different levels of effectiveness
were reported, depending on the active agent used, its concentration and
storage temperature.
Soares et al. (2015) observed that the Atlantic salmon products
coated with 1.5% (w/v) chitosan performed better in maintaining the
color and controlling microbial contamination of frozen and thawed
samples. On the other hand, surimi gels made from African catfish
(Clarias gariepinus) with 1.5% chitosan exhibited the highest improve­
ment in gel strength (58.92%), whiteness (13.18%), and water holding
capacity (36.8%). Incorporation of 2.0% (w/w) chitosan in gels resulted
in the lowest TVB-N value (36.63 mg N/100 g). Both PV and TBA
increased more slowly in the chitosan-treated gels than control gel
during the storage period (Amiza & Kang, 2013). Bonilla et al. (2018)
found an 8-day increased shelf-life in catfish fillets treated with a chi­
tosan solution prepared by 0.5% chitosan with 1% acetic acid solution.
X. Cao et al. (2020) applied a chitosan solution (chitosan + chlorogenic
acid [CGA]) to snakehead fish fillets stored at 2 ± 0.5 ◦ C. In addition,
lipid and protein oxidation found to be inhibited in 2% chitosan, 0.5%
CGA in 2% chitosan and 1.0% CGA in 2% chitosan coated fish fillet. All
CGA/CS coating delayed increase in pH (p ≤ 0.05) and resulted in a
brown color.
In refrigerated rainbow trout fillet, successful inhibition of lipid and
microbial oxidation was possible with chitosan and cinnamon oil (Ch +
C) coating, as together they kept the sensory characteristics within
acceptable limits throughout storage. Ch + C treatment could maintain
trout fillet shelf-life till the end of the storage period (day 16) without
any significant loss of texture, odor, color or overall acceptability and
without significant microbial growth, while control samples had a shelf-
life of only 12 days (Ojagh et al., 2010). Rezaeifar et al. (2020) incor­
porated lemon verbena essential oil (LVEO) and extract (LVE) with
chitosan (Ch) coating in rainbow trout meat, producing an agreeable

7
Md.A. Hussain et al. Food Control 129 (2021) 108244

Table 3
Effects of chitosan on quality and shelf-life of fish and fisheries products.
Fish and fisheries products Preservatives Mode of application Additional preservation Effects References
(concentration)

Catfish (Ictalurus puctactus) Chitosan Spraying, dipping and Stored at 4 ◦ C TVB-N, TBA, pH, TVC ↓ Bonilla et al. (2018)
fillet vacuum tumbling Shelf-life (4–8 days) ↑
(0.5%)
Pacific oysters (Crassostrea Chitosan Dipping (5 g/L) Stored at 5 ◦ C pH, TVB-N, TVC ↓ R. Cao et al. (2009)
gigas) Sensory score ↑
Shelf-life (5–7 days) ↑
Herring (Clupea harengus) and Chitosan Dipping (1%) Stored at 4 ◦ C TVB-N, TMA-N, Hx, TBA, CD, HSV, Jeon et al. (2002)
Atlantic cod (Gadus PBC ↓
morhua) fillet
Indian oil sardine (Sardinella Chitosan Dipping (1%, 2%) Stored at 1–2 ◦ C TBA, FFA, pH, TVB-N, TMA-N, DL, Mohan et al. (2012)
longiceps) fillet MBC ↓
Sensory score ↑
Shelf-life (3–5 days) ↑
Silver carp Chitosan and Dipping (2%) Stored at 4 ◦ C pH, TVB-N, TBA, MBC, PBC ↓ Ramezani et al. (2015)
(Hypophthalmicthys chitosan Sensory score ↑
molitrix) fillet nanoparticles
Atlantic salmon (Salmo salar) Chitosan Dipping (0.5%, 1.5%) Stored at − 22 ◦ C Coating loss, Weight loss, DL, TVB- Soares et al. (2015)
fillet N, K value →
TVC, pH ↓
Color ↑
Salmon (Oncorhynchus Chitosan Dipping (0.2%, 0.5%, Stored at 4 ◦ C TVB-N, TBA, MBC, PBC, Coliforms, Tsai et al. (2002)
nereka) fillet 1%) Aeromonas spp., Vibrio spp. ↓
Shelf-life (4 days) ↑
Grass carp (Ctenopharyngodon Chitosan Dipping (1%, 2%) Stored at 4 ◦ C pH, TVB-N, TMA-N, TBA, TVC, PBC Yu, Li, et al. (2017)
idellus) fillet ↓
Sensory score ↑
Shelf-life (3–7 days) ↑
Grass carp fillet Chitosan Dipping (1%, 2%, Stored at 4 ◦ C pH, TVB-N, Biogenic amines, TVC, Yu, Xia, et al. (2017)
2.5%) HSPB, LAB, Pseudomonas spp.,
Enterobacteriaceae ↓
Sensory score ↑
Pacific white shrimp Chitosan Dipping (0.5 mg/mL) Stored at 4 ◦ C pH, TVB-N, TBA, K value, TVC ↓ Y. Wang et al. (2015)
(Litopenaeus vannamei) nanoparticle
Grass carp fillet Chitosan Dipping (2%) Clove bud essential oil + TMA-N, Hx, HSV, Histidine ↓ Yu et al. (2018)
stored at 4 ◦ C Sensory score ↑
Shelf-life (4–8 days) ↑
Grass carp fillet Chitosan Dipping (1.5%) Lemon and thyme essential pH, TVB-N, TBA, K value, TVC, Cai et al. (2018)
oil + stored at PBC, LAB, Pseudomonas spp.,
Enterobacteriaceae ↓
Shelf-life (8 days) ↑
European eel (Anguilla Chitosan Dipping (2%) Smoked + vacuum packed + TVB-N, TMA-N, TBA, TVC ↓ El-Obeid et al. (2018)
anguilla) fillet thyme oil + stored at 4 ◦ C Sensory score ↑
Shelf-life (14 days) ↑
Pacific mackerel Chitosan Dipping (1.5%) Citrus essential oil + stored at pH, TVB-N, TBA, Biogenic amines, Li, Wu, Wu, Yuan, & Hu
(Pneumatophorus japonicus) − 3 ◦C DL, TVC, PBC ↓ (2019)
Sensory score ↑
Shelf-life (3 days) ↑
Rainbow trout fillet Chitosan Dipping (2%) Cinnamon essential oil + TVB-N, TBA, PV, TVC, PBC ↓ Ojagh et al. (2010)
stored at 4 ◦ C Sensory score ↑
Shelf-life (at least 4 days) ↑
Rainbow trout Chitosan Dipping (2%) Lemon verbena essential oil pH, TVB-N, TBA, PV, TVC, PBC, Rezaeifar et al. (2020)
and extract + vacuum packed HSPB, Enterobacteriaceae ↓
+ stored at 4 ◦ C Sensory score ↑
Shelf-life (3 days) ↑
Grass carp fillet Chitosan Wrapping (1%) Young apple polyphenols + pH, TVB-N, PV, TBA, TVC ↓ L. Sun et al. (2018)
stored at 4 ◦ C Sensory score ↑
Rainbow trout fillet Chitosan Dipping (1.5%) Lactoperoxidase system TVB-N, TBA, PBC, MBC, Shewanella Jasour et al. (2015)
(LPOS) + stored at 4 ◦ C putrefaciens,
Pseudomonas fluorescens ↓
Sensory score ↑
Shelf-life (at least 4 days) ↑
Large yellow croaker Chitosan Dipping (1.5%) Rosemary extract or tea PV, TBA, pH, TVB-N, K value, TVC ↓ T. Li, Hu, et al. (2012)
(Pseudosciaena crocea) fillet polyphenol + stored at 4 ◦ C Sensory score ↑
Shelf-life (8–10 days) ↑
Japanese sea bass Chitosan Dipping (1.5%) Citric acid or licorice extract pH, TVB-N, TBA, TVC ↓ Qiu et al. (2014)
(Lateolabrax japonicas) fillet + stored at 4 ◦ C Sensory score ↑
Large yellow croaker Chitosan Dipping (1.5%, 2%) Lysozyme + stored at 4 ◦ C pH, TVB-N, TBA, TVC ↓ T. Wu et al. (2018)
Sensory score ↑
Grass carp fillet Chitosan Dipping (2%) Glycerol monolaurate + pH, TVB-N, TVC, PBC, HSPB, Yu, Jiang, et al. (2017)
stored at 4 ◦ C Pseudomonas spp. ↓
TBA →
Sensory score ↑
Chitosan Dipping (1.5%) PV, TBA, pH, FFA, DL ↓ Qiu et al. (2016)
(continued on next page)

8
Md.A. Hussain et al. Food Control 129 (2021) 108244

Table 3 (continued )
Fish and fisheries products Preservatives Mode of application Additional preservation Effects References
(concentration)

Ovate pompano (Trachinotus Citric acid or licorice extract

ovatus) fillet + stored at − 18 ◦ C
Pacific white shrimp Chitosan Dipping (1%) Pomegranate peel extract + pH, TVB-N, TVC ↓ Yuan et al. (2016)
stored with ice Sensory score ↑
Hake (Merluccius merluccius) Chitosan Wrapping (1%) Air and vacuum packed + TVC, HSPB, LAB, Pseudomonas spp., Fernández-Saiz et al.
and sole stored at 4 ◦ C Enterobacteriaceae, Listeria (2013)
(Solea solea) fillet monocytogenes ↓
Shelf-life (at least 7–9 days) ↑
Golden pomfret (Trachinotus Chitosan Dipping (0.4%) Gelatin + stored at 4 ◦ C pH, TVB-N, TVC, Yeast and molds ↓ X. Feng et al. (2016)
blochii) fillet
Lingcod (Ophiodon elongates) Chitosan Dipping (3%) Vitamin E + stored at 2 C or◦
pH, TBA, TVC, PBC, DL ↓ Duan, Cherian, & Zhao
fillet − 20 ◦ C (2010)
Pacific mackerel Chitosan Dipping (1.5%) Gallic acid + stored at 4 ◦ C pH, TVB-N, TBA, K value, TVC, BA ↓ Wu et al. (2016)
(Pneumatophorus japonicus) Sensory score ↑
fillet Shelf-life (6 days) ↑
Nemipterus japonicus fillet Chitosan Dipping (1%) Propolis extract + stored at pH, TVB-N, TBA, FFA, MBC, PBC ↓ Ebadi, Khodanazary,
4 ◦C Sensory score ↑ Hosseini, & Zanguee
Shelf-life (>10 days) ↑ (2019)
Snakehead fish fillet Chitosan Dipping (2%) Chlorogenic acid + vacuum TBA, Protein oxidation, TVC ↓ Cao et al. (2020)
packed + stored at 2 ◦ C Sensory score ↑
Turbot (Scophthalmus Chitosan Dipping (1%) Vanillin + stored at 4 ◦ C pH, TVB-N, TBA, TVC, HSPB, LAB, Li et al. (2020)
maximus) filets Pseudomonas, Aeromonas,
Enterobacteriaceae ↓
Sensory score ↑
Shelf-life (6–7 days) ↑
Antarctic krill (Euphausia Chitosan Dipping (1%) Sodium phytate + stored at pH, TVB-N, TVC ↓ B. Liu & Pan (2020)
superba) − 2 ◦C Sensory score ↑
Minced flesh of herring Chitosan Direct addition (50, Stored at 4 ◦ C PV, TBA, HSV ↓ Kamil et al. (2002)
100, 200 ppm)
Surimi of African catfish Chitosan Direct addition Stored at 4 ◦ C TVB-N, PV, TBA, TVC ↓ Amiza & Kang (2013)
(Clarias gariepinus) (0.25–2%) Shelf-life (4 days) ↑
Fish sausages from Nile tilapia Chitosan Direct addition (1.5%) Stored at 4 C
◦
TVC, Coliforms, Yeast & molds, Tayel (2016)
E. coli, Enterobacteriaceae,
Staphylococcus aureus ↓
Sensory score ↑
Fish sausages of Alaska Chitosan Dipping and wrapping Gelatin + stored at 5 ◦ C pH, TVB-N, MBC, Enterobacteria ↓ Alemán et al. (2016)
pollock (Theragra (1%) Sensory score ↑
chalcogramma) Shelf-life ↑
Fish fingers of carp fish Chitosan and Dipping (2%, 2.8%, Stored at − 18 ◦ C pH, TVB-N, TMA-N, TBA ↓ Osheba et al. (2013)
chitosan 4%) Shelf-life (1 month) ↑
nanoparticles

BA: Biogenic amines; CD: Conjugated dienes; DL: Drip loss; FFA: Free fatty acid; HSPB: H2S producing bacteria; HSV: Headspace volatiles; Hx: Hypoxanthine; LAB:
Lactic acid bacteria; MBC: Mesophilic bacteria count; PBC: Psychrophilic bacteria count; PV: Peroxide value; TBA: Thiobarbituric acid value; TMA-N: Trimethyl amine
nitrogen; TVB-N: Total volatile base nitrogen; TVC: Total viable count.

effect on sensory characteristics. Jasour et al. (2015) reported that the
incorporation of lactoperoxidase system (LPOS) with chitosan coating
increased the shelf-life of rainbow trout, with significantly lower num­
ber of Shewanella putrefaciens, Pseudomonas fluorescens, and psychro­
trophic and mesophilic bacteria. The coating treatments (Ch and Ch +
LPOS) extended the shelf-life of trout fillets by at least 4 days as
compared to the control samples. Likewise, chitosan and propolis extract
matrix reduced the extent of lipid oxidation, as judged by TBA and free
fatty acid (FFA), improving the TVB-N and pH values of the Nemipterus
japonicus compared to untreated samples, thus extending the shelf-life of
N. japonicus fillet approximately >10 days.
Jeon et al. (2002) used chitosan coating for herring and cod in
reducing or preventing moisture loss, lipid oxidation, and microbial
growth and this treatment resulted in a moderate to strong
viscosity-dependent preservative effect in both fish. As well, chitosan
coating extracted from crab processing waste in cooked comminuted
samples of herring flesh showed lower peroxide values, TBA and total
volatile aldehydes of low viscosity chitosan (14 cP) (Kamil, Jeon, &
Shahidi, 2002). The chitosan treatment maintained favorable sensory
properties for longer duration, extended the lag phase and reduced the
formation of volatile bases and oxidation products in sardine. It also
helped to maintain good water holding capacity, reduced drip loss and
textural changes compared to untreated samples. A shelf-life of ~8 and
~10 days was observed for 1 and 2% chitosan treated samples,
respectively, compared to only 5 days for untreated sardine (Mohan,
Ravishankar, Lalitha, & Srinivasa Gopal, 2012). Moreover, chitosan
coating not only maintained sensory quality of refrigerated grass carp
(Ctenopharyngodon idellus) fillets but also exhibited the capacity to
significantly reduce microbial population, characteristic spoilage
biogenic amines, TVB-N, increase physiochemical and sensory qualities,
and extend the shelf-life (Yu, Jiang, et al., 2017; Yu, Li, Xu, Jiang, & Xia,
2017; Yu, Xia, Xu, & Jiang, 2017). On the other hand, chitosan coating
(1.5%) incorporated with lemon and thyme EOs (0.25 and 0.25%)
maintained higher hardness, retarded the oxidation of lipid and protein,
maintained the color and texture properties, reduced the microorgan­
isms’ counts, and extend shelf-life to 16 days of grass carp and European
eel (Anguilla anguilla) fillets (Cai, Leng, Cao, Cheng, & Li, 2018; El-Obeid
et al., 2018). In addition, chitosan film wrapping with young apple
polyphenols is able to retard the increase in microbial load, PV, TBARs,
TVB-N, and pH values that are caused by microbial reproduction, and
oxidation of lipids and proteins in grass carp and silver carp fillets during
cold storage as well as protect water holding capacity, functional
properties of soluble myofibrillar protein, external acceptability,
textural properties and amino acids to some extent (Ramezani et al.,
2015; L. Sun et al., 2018; Yu et al., 2018).
Chitosan (1.5%) extracted from the grown mycelia of A. brasiliensis
had a molecular weight of 29 kDa, deacetylation degree of 91% and
solubility of 99% in acetic acid solution sharply reduced microbial load

9
Md.A. Hussain et al.
(Total aerobic microorganisms, coliforms, yeast & molds, E. coli,
Enterobacteriaceae and S. aureus) in fish sausages of Nile tilapia (Oreo­
chromis niloticus) during cold storage at 4 ◦ C (Tayel, 2016). Coating with
chitosan and chitosan nanoparticles reduced oil uptake from 16.42 to
4.56% for fish fingers and also increased moisture content from 34.61%
to 52.7%. Importantly, the shelf-life also increased up to one month
more than non-coating fish finger (Osheba et al., 2013).
Alemán et al. (2016) incorporated a chitosan-gelatin matrix into
Pacific white shrimp (Litopenaeus vannamei) cooking juice and showed
that the coating increased the lag phase of total viable microorganisms
and enterobacteria to 15 and 10 days, respectively and drastically
inhibited growth of these microbial groups. Total volatile bases and pH
values also decreased and no presence of S. aureus or LAB was detected
in any batches during storage. Whereas, X. Feng et al. (2016) found 0.4%
chitosan combined with 7.2% gelatin coating significantly prevent the
deterioration of golden pomfret (Trachinotus blochii) fillet during 17
days cold storage. Yuan et al. (2016) revealed that the melanosis and
sensory scores, total volatile basic nitrogen values, and total aerobic
plate counts of white shrimp treated by chitosan coating combined with
pomegranate peel extract (PPE) were lower than those treated by chi­
tosan coating or PPE alone during the later stage of iced storage. Wang
et al. (2015) demonstrated that 1.0% chitosan coatings improved TVB-N
amounts, K values, TVC, hardness, and springiness of postharvest
whiteleg shrimp during 10-day storage at 4 ◦ C.
Furthermore, chitosan–citrus EO composite coating has good su­
peroxide anion radical scavenging activity as well as hydroxyl radical
scavenging activity with fine antibacterial property. It has better inhi­
bition effect on microbial growth, can alleviate lipid oxidation and
peroxide production, and extend the shelf-life of Pacific mackerel
(Pneumatophorus japonicus) for around 3 days (Y. Li, Wu, Wu, Yuan, &
Hu, 2019). Likewise, P. japonicas coating with gallic acid and chitosan
inhibited microbial growth, protein decomposition, biogenic amine
formation, lipid oxidation, nucleotide breakdown, and the maintenance
of better sensory characteristics during storage, thereby extending
shelf-life by 6 days (C. Wu et al., 2016). The use of chitosan-lysozyme
coating has high efficiency in inhibiting microorganism growth, lipid
oxidation and in maintaining sensorial quality, which is a promising
method to maintain the quality and extend the shelf-life of refrigerated
large yellow croaker (Larimichthys crocea) (T. Wu et al., 2018). In the
same way, combination of chitosan (1.5%, w/v), tea polyphenol (0.2%,
w/v) and rosemary extract (0.2%, w/v) effectively maintain good
quality and extend the shelf-life by 8–10 days of refrigerated L. crocea
relative to the untreated group (T. Li, Hu, et al., 2012).
Citric acid or licorice extract can enhance the preserving function of
chitosan significantly by retarding lipid oxidation and inhibiting mi­
crobial growth as reflected in TBA and TVC, respectively and extend the
shelf-life of Japanese sea bass fish fillets during refrigerated storage
(Qiu, Chen, Liu, & Lin, 2016; Qiu, Chen, Liu, & Yang, 2014). Fernán­
dez-Saiz et al. (2013) observed the biotic effectiveness of chitosan as an
internal layer of the packaging of hake (Merluccius merluccius) and sole
(Solea solea) fresh fillets. The microbial species mainly total aerobic
mesophilic bacteria, H2S-producing bacteria and Pseudomonas were
inhibited significantly with an increase of the lag phase under vacuum
conditions. The combination of vanillin (2 mg/ml) and 1% chitosan
coating effectively improve the sensory and chemical quality of turbot
(Scophthalmus maximus) fillets, and prolong shelf-life for 6–7 days (T. Li
et al., 2020). Similarly, chitosan coating combined with sodium phytate
effectively suppressed bacterial growth, the increases in pH values and
TVB-N values and the decrease in sensory properties of fresh Antarctic
krills (Euphausia superba) during partially frozen storage.
4.3. Other natural preservatives
Many recent studies have demonstrated the efficacy of a variety of
natural preservatives in preventing lipid oxidation and microbial growth
in fish and fisheries products, and these findings are summarized in
10
Food Control 129 (2021) 108244
Table 4. Gelatin, a colloidal protein with exclusive structure and prop­
erties, is obtained by limited hydrolysis of collagen of the skin, bones
and connective tissues of animals (Mirzapour-Kouhdasht &
Moosavi-Nasab, 2020). Application of a fish gelatin coating enriched
with curcumin/β-cyclodextrin significantly reduced lipid oxidation and
bacterial activity in grass carp fillets stored at 4 ◦ C and extend its
shelf-life by 6 days (X. Sun et al., 2019). Whey protein, a by-product of
cheese manufacturing, has been applied because of its biodegradability
and oil barrier characteristics (Shokri & Ehsani, 2017). Shokri et al.
(2015) showed that a whey protein-lactoperoxidase coating successfully
inhibited TVC and specific spoilage bacteria (Pseudomonas spp.), as well
as retarded the quality deterioration induced by bacterial activity in
refrigerated rainbow trout fillets.
Alginate extracted from brown seaweed has been used in the
development of another appealing coating material of natural origin.
Sea bass coated with alginate-ε-polylysine showed lower microbial
counts, lipid oxidation, protein degradation and nucleotide breakdown
and improved sensory quality during the storage period (Cai, Cao, Bai,
et al., 2015). Nisin, an antimicrobial agent, has been found to be effec­
tive in preventing microbial growth and improving food quality under
the storage conditions (Ucar, Özogul, Özogul, Durmuş, & Köşker, 2020).
The treatment of the nisin at different concentrations (0.2, 0.4 and 0.8%)
on the sea bass (Dicentrarchus labrax) fillets under chilled storage
resulted in lower oxidation and microbial growth, extending the
shelf-life of the fillets up to 2 days at 4 ◦ C (Ucar et al., 2020).
Plant extracts, also known as bio-preservatives or green chemicals,
are also under consideration as potential chemical preservative re­
placements (Baptista et al., 2020). Researchers and food processors are
increasingly interested in plant extracts derived from thyme, oregano,
clove and rosemary as natural antimicrobial and antioxidant agents
(Bensid, Ucar, Bendeddouche, & Özogul, 2014). Gao et al. (2014)
investigated the impact of rosemary extract combined with nisin on the
consistency of pompano (Trachinotus ovatus) preserved at 4 ◦ C. Rose­
mary and nisin treatment improved physicochemical quality parameters
and sensory properties while restricting microbial growth.
5. Mode of action of natural preservatives
5.1. Essential oils
The antimicrobial and antioxidant properties of EOs are largely due
to the presence of major compounds, which account for up to 85% of the
oil, whereas minor compounds present in trace amounts and may have a
synergistic effect with other compounds (Bakkali, Averbeck, Averbeck,
& Idaomar, 2008; Burt, 2004). EOs are a complex family of
low-molecular-weight organic compounds that can be classified into
many classes based on their chemical structure: terpenes, terpenoids,
phenylpropanoids and others (Burt, 2004; Hyldgaard, Mygind, & Meyer,
2012; Nazzaro, Fratianni, De Martino, Coppola, & De Feo, 2013). Ter­
penes are hydrocarbons made up of several isoprene units are catego­
rized into mono-, sesqui- and diterpenes according to the number of
isoprene units in the molecule. Terpenoids are terpenes that have had
their methyl groups transferred or removed by enzymes that bind oxy­
gen molecules to them. Terpenoids can be categorized into alcohols,
esters, aldehydes, ketones, ethers and phenols. Thymol, carvacrol,
linalool, linalyl acetate, citronellal, piperitone, menthol and geraniol are
examples of well-known terpenoids found in EOs. The phenylpropenes
make up a small percentage of essential oils, but those that have been
researched the most are eugenol, isoeugenol, vanillin, safrole and cin­
namaldehyde (Calo et al., 2015; Hassoun & Emir Çoban, 2017;
Hyldgaard et al., 2012). Antimicrobial and antioxidant properties of EO
compounds are extensively reviewed by Amorati, Foti, & Valgimigli
(2013), Burt (2004) and Hyldgaard et al. (2012).
The antimicrobial activity of EOs is thought to be attributable to a
number of chemical elements rather than a single mechanism (Burt,
2004; Dhifi, Bellili, Jazi, Bahloul, & Mnif, 2016). Despite intensive study
Md.A. Hussain et al. Food Control 129 (2021) 108244

Table 4
Effects of other natural preservatives on quality and shelf-life of fish and fisheries products.
Fish and fisheries Preservatives Mode of application Additional preservation Effects References
products (Concentration)

Sea bass (Dicentrarchus Nisin Dipping (0.2%, 0.4%, Stored at 4 ◦ C pH, PV, TBA, TVB-N, FFA, MBC, Ucar et al. (2020)
labrax) fillet 0.8%) PBC, Enterobacteriaceae ↓
Sensory score ↑
Shelf-life (2 days) ↑
Rainbow trout Nisin Spraying (100 μg/g Vacuum packed + pH, TVB-N, TBA, PV, TVC, PBC, Behnam, Anvari, Rezaei,
(Oncorhynchus mykiss) fish) stored at 4 ◦ C LAB ↓ Soltanian, & Safari (2015)
Shelf-life (4 days) ↑
Rainbow trout fillet Urtica dioica extract Dipping Whey protein + poly pH, TVB-N, TBA, MBC, PBC, LAB ↓ Alp Erbay, Dağtekin, Türe,
(ε-caprolactone) + Shelf-life (8 days) ↑ Yeşilsu, & Torres-Giner (2017)
stored at 4 ◦ C
Anchovy (Engraulis Thyme, oregano and Mixing with ice (0.04% Stored at 3 ◦ C TVB-N, TBA, PV, MBC, PBC ↓ Bensid et al. (2014)
encrasicholus) clove extract thyme, 0.03% oregano, Shelf-life (3 days) ↑
0.02% clove)
Silver Carp Black cumin and Dipping (1% cumin, 1% Stored at 4 ◦ C PV, TBA, TVB-N, TVC, PBC ↓ Eskandari, Hosseini,
(Hypophthalmichthys black caraway caraway) Sensory score ↑ Gholamzadeh, Mousavi
molitrix) extract Shelf-life (6–9 days) ↑ Khaneghah, & Hosseini (2015)
Crucian carp (Carassius Tea polyphenols and Dipping (0.2%) Stored at 4 ◦ C pH, TBA, TVB-N, K value, TVC ↓ T. Li, Li, et al. (2012)
auratus) rosemary extract Sensory score ↑
Shelf-life (6–8 days) ↑
Pompano (Trachinotus Rosemary extract Dipping (0.2%) Nisin + stored at 4 ◦ C pH, TBA, PV, TVB-N, TMA-N, K Gao et al. (2014)
ovatus) fillet value, TVC ↓
Sensory score ↑
Shelf-life (6 days) ↑
Indian mackerel Mint leaf and citrus Dipping (Mint 0.5%, Stored at 0–2 ◦ C pH, TBA, PV, TVB-N, TMA-N, FFA, Viji et al. (2015)
peel extract citrus 1%) TVC ↓
Sensory score ↑
Shelf-life (2–5 days) ↑
Japanese sea bass Pectin Dipping (3%) Gallic acid + stored at pH, TBA, PV, TVB-N, TVC, PBC ↓ Nie et al. (2020)
(Lateolabrax japonicas) 4 ◦C Sensory score ↑
fillet Shelf-life (at least 5 days) ↑
Bighead carp (Aristichthys Pomegranate peel Dipping (2%) Stored at 4 ◦ C IMP, Hx, HxR, K value, BA, TVC, Zhuang et al. (2019)
nobilis) fillet extract HSPB, Aeromonas, Pseudomonas ↓
Sensory score ↑
Shelf-life (2 days) ↑
Japanese sea bass ε-polylysine Dipping (0.4%) Sodium alginate + pH, TVB-N, TBA, FFA, K value, Cai, Cao, Bai, et al. (2015)
stored at 4 ◦ C MBC, PBC, LAB, Yeast,
Enterobacteria ↓
Sensory score ↑
Grass carp Protein hydrolysate Mixing (0.5%, 1%, 2%, Stored at − 10 ◦ C PV, TBA, CD ↓ X. Li, Luo, You, & Shen (2015)
(Ctenopharyngodon 4%)
idellus) mince
Banana prawn shrimp Gelatin hydrolysate Dipping (4.5%) Stored at 4 ◦ C pH, TBA, TVB-N, FFA, TVC, PBC, Mirzapour-Kouhdasht &
(Penaeus merguiensis) LAB ↓ Moosavi-Nasab (2020)
Sensory score ↑
Shelf-life (3 days) ↑
Grass carp fillet Fish gelatin Dipping Curcumin + pH, TBA, PV, TVB-N, TVC, HSPB, X. Sun et al. (2019)
β-cyclodextrin + stored Pseudomonas spp., Yeast and
at 4 ◦ C molds, Weight loss ↓
Sensory score ↑
Shelf-life (6 days) ↑
Chinese Seabass Gelatin Dipping (6%) Eugenol + pH, TBA, TVB-N, FFA, K value, Hx, Zhou et al. (2019)
(Lateolabrax maculatus) β-cyclodextrin + stored IMP, TVC, PBC, HSPB,
at − 0.9 ◦ C Pseudomonas spp.↓
Sensory score ↑
Rainbow trout fillet Lactoperoxidase Dipping (1.25%, 2.5%, Whey protein + stored pH, TVB-N, PBC, MBC, SSO, Shokri et al. (2015)
system 5%, 7.5%) at 4 ◦ C Pseudomonas spp. ↓
Sensory score ↑
Shelf-life (at least 4 days) ↑
Pike-Perch (Sander Whey protein Dipping (10%) Lactoperoxidase pH, TVB-N, TBA, TVC, PBC, SSO ↓ Shokri & Ehsani (2017)
lucioperca) fillet system + a-tocopherol Sensory score ↑
+ stored at 4 ◦ C
Rainbow trout fillet Whey protein Dipping (8%) Glycerol + stored at TBA, PV, TVB-N, MBC, PBC, LAB, Yıldız & Yangılar (2016)
4 ◦C Enterobacteriaceae ↓
Sensory score ↑
Shelf-life (3–6 days) ↑
Atlantic salmon (Salmo Lysozyme Dipping (0.1%, 0.3%, Collagen + stored at pH, TVB-N, TVC, Weight loss ↓ Z. Wang, Hu, Gao, Ye, & Wang
salar) fillet 0.5%, 0.7%) 4 ◦C Sensory score ↑ (2017)
Red sea bream Sodium alginate Dipping (2%) 6-gingerol + stored at pH, TBA, TVB-N, K value, MBC, Cai, Wang, Cao, Lv, & Li (2015)
(Pagrosomus major) 4 ◦C PBC, LAB, Enterobacteriaceae,
fillet Pseudomonas, Shewanella
putrefaciens ↓
Sensory score ↑
Shelf-life (10 days) ↑

11
Md.A. Hussain et al. Food Control 129 (2021) 108244

BA: Biogenic amines; CD: Conjugated dienes; FFA: Free fatty acid; HSPB: H2S producing bacteria; Hx: Hypoxanthine; HxR: Inosine; IMP: Inosine monophosphate; LAB:
Lactic acid bacteria; MBC: Mesophilic bacteria count; PBC: Psychrophilic bacteria count; PV: Peroxide value; SSO: Specific spoilage organisms; TBA: Thiobarbituric
acid value; TMA-N: Trimethyl amine nitrogen; TVB-N: Total volatile base nitrogen; TVC: Total viable count.

into the possible modes of action of EOs as antimicrobial agents, their
exact mechanism or mechanisms of action are still unknown (Baptista
et al., 2020; Hassoun & Emir Çoban, 2017). EOs’ antimicrobial activity
has been attributed to their main constituents, especially phenolic
constituents as well as their interaction with minor constituents found in
oils (Bakkali et al., 2008; Baptista et al., 2020; Jayasena & Jo, 2013;
Kalemba & Kunicka, 2003). Some EO constituents were found to have no
antimicrobial activity when used alone, but they enhanced the action of
other compounds. Additionally, whole EOs have been demonstrated to
have higher antibacterial activity than the major components combined,
implying that minor components are of essential for activity and may
have a synergistic or potentiating impact (Dhifi et al., 2016; Hyldgaard
et al., 2012).
The majority of research into the use of essential oils as antimicrobial
agents has focused on bacteria, although little is known about their ef­
fects on yeast and molds (Hyldgaard et al., 2012). Among the variety of
target microorganisms, EOs components mainly act upon the membrane
and cytoplasm. They also can penetrate into the interior of the bacterial
cell and inhibit their functional properties including the change of the
cell morphology in various situations (Calo et al., 2015; Nazzaro et al.,
2013). In general, gram-positive bacteria are more sensitive to EOs than
gram-negative bacteria (Trombetta et al., 2005), for example EO from
geraniol was found to be more active against Staphylococcus aureus
(Gram-positive) than Eshcherichia coli (Zanetti et al., 2015). This results
from the lipoteichoic acids in cell membranes of gram-positive bacteria
that might facilitate the penetration of hydrophobic compounds of EOs,
making them susceptible to EOs. To the contrary, an extrinsic membrane
surrounding the gram-negative bacterial cell wall hinders the diffusion
rate of those compounds through the lipopolysaccharide layer, impart­
ing some degree of resistance (Rodriguez-Garcia et al., 2016; Tong­
nuanchan & Benjakul, 2014).
An important characteristic, hydrophobicity of EOs separate the
lipids of the bacterial cell membrane and mitochondria that make the
cell more permeable. This interaction between cell membranes and EOs
deters the growth of both gram-positive and gram-negative bacteria
(Fig. 1) (Burt, 2004; Calsamiglia, Busquet, Cardozo, Castillejos, & Ferret,
2007; Friedly et al., 2009). However, Deans and Ritchie (1987) found
both gram-positive and -negative bacteria equally susceptible to citrus
EOs. In addition, EOs like carvacrol and thymol could disintegrate the
outer membrane of gram-negative bacteria by releasing lipopolysac­
charides, resulting in increased permeability of the cytoplasmic mem­
brane to ATP (Burt, 2004; Dorman & Deans, 2000). Moreover,
immersion, nanoemulsion or just film wrapping by some of the EOs
could significantly decrease the bacterial count on food packages. For
instance, immersion of bream fillets on clove have reduced the lactic
acid and H2S producing bacteria (HSPB) and psychrophilic bacterial
counts (Nisar et al., 2019). Similarly, film wrapping of sage could
decrease the amount of Pseudomonas, Shewanella and psychrotrophic
mesophilic bacteria in burgers prepared from common carps (Ehsani
et al., 2020).
Besides the antibacterial activity of EOs, many researchers have also
revealed antifungal actions. For example, Frias and Kozusny-Andreani
(2008) revealed the antifungal activity of lemon, citronella, citral, ge­
raniol, citronellol and citronellul EOs against Candida albicans, Micro­
sporum gypseum, Sporothrix schenckii and Aspergillus niger, among them
lemon EO exhibited greater action. Moreover, the authors also found the
EO of eucalyptus exerted strong activity against A. niger. Likewise, in­
hibition or reduction of mycotoxin production in packaging has also
been exhibited in direct contact and in vapor phase (Zanetti et al., 2018).
EOs are good antioxidants compared to their synthetic counterparts;
because they do not harm human health, they are classified as generally
recognized as safe (GRAS) by U.S. Food and Drug Administration
(Hassoun & Emir Çoban, 2017). Applying EOs as natural antioxidants
could stop or delay lipid oxidation and extend the shelf-life of the food
products (Amorati et al., 2013). The phenolic compounds present in the
EOs are mainly responsible for retarding lipid oxidation in fish muscle,
as they consist of redox properties that make them metal chelator,
hydrogen donor, reducing agent and singlet oxygen quencher (Maqsood
et al., 2014; Tongnuanchan & Benjakul, 2014). Besides, antioxidant
capacity of EOs might be incorporated into food preservation in a variety

Fig. 1. Antimicrobial mechanisms of natural preservatives, which act mainly on the cell membrane and cytoplasm. Due to the presence of lipoteichoic acids (a) in
Gram-positive bacterial cell walls, hydrophobic compounds enter into the cell (b) and separating the lipids from mitochondria (c) and making the cell permeable (d).
As a result, the cytoplasmic membrane and outer membrane become damaged and the internal metabolites and ions leaked out (e). As for Gram-negative bacteria,
due to the release of lippopolisaccharides (f), cytoplasmic membrane become disintegrated to ATP (g).

12
Md.A. Hussain et al. Food Control 129 (2021) 108244

of mechanisms, such as prevention of chain initiation and continued possibly interacting with surface molecules of the microorganisms. Yet
hydrogen abstraction, decomposition of peroxides, binding of transition the mechanism of DNA binding is unclear due to the inability of chitosan
metal ion catalysts and free radical scavenging activity (Fig. 2) (Jia et al., to reach targets within the cytoplasm; it could also pass through the
2010). For instance, Baratta et al. (1998) reported higher antioxidant bacterial membrane and disrupt it (Bowman & Leong, 2006; Ma et al.,
capacity of a composition of EOs than α-tocopherol and BHT. In addi­ 2017). Albeit, the larger size of chitosan makes it unable to cross the cell
tion, EOs from Gnaphlium affine, oregano extracts, rosemary and sage wall and interact directly with membrane (Raafat, von Bargen, Haas, &
have exhibited better scavenging activity including other antioxidant Sahl, 2008).
activities (Babili et al., 2011; Brenes & Roura, 2010; Zeng et al., 2011). The polycationic nature of chitosan is another mechanism that could
alter the cell membrane (Hu & Gänzle, 2019; Ma et al., 2017). Chitosan
contains amine groups (NH+ 3 ) of glucosamine and many microorganisms
5.2. Chitosan
possess negatively charged surface components, interaction of those
compounds causes extensive alteration of cell surface leading to leakage
Chitosan exhibits antimicrobial activity against a wide range of
of intracellular substances with consequential cell death. The major role
gram-positive and gram-negative bacteria. The mechanism of action of
in binding chitosan with cell membrane, alteration, destabilization and
chitosan involves the alteration of cell envelope or disruption of the
ultimate disruption of cell wall dynamics is played by the lipopolysac­
integrity of cytoplasmic membrane (Devlieghere, Vermeulen, & Debe­
charide and teichoic acid present in the gram-positive and -negative
vere, 2004; Hu & Gänzle, 2019). Chitosan participates in antimicrobial
bacteria (Ganan, Carrascosa, & Martínez-Rodríguez, 2009; Raafat et al.,
activity only when its pH ranges between 6.2 and 7 and during its
2008). For instance, a concentration of 0.01–5 g/L chitosan boosts the
application in food, and it can be dissolved either in 1–2% acetic acid
permeabilization of the outer membrane of E. coli and Salmonella sp.
concentration or as chitosan based packaging film (Hu & Gänzle, 2019).
(Helander, Nurmiaho-Lassila, Ahvenainen, Rhoades, & Roller, 2001; Hu
However, the antimicrobial activity of chitosan is influenced by a
& Gänzle, 2019).
number of other factors, such as molecular weight, degree of deacety­
Analogous to antibacterial mechanism of action, chitosan might also
lation and degree of polymerization including pH as it is soluble only in
exhibit antifungal action (Ma et al., 2017). It has been proposed that
acidic conditions (Ma, Garrido-Maestu, & Jeong, 2017; Qi, Xu, Jiang,
chitosan could penetrate into the nuclei of fungi and interfere with RNA
Hu, & Zou, 2004). Chitosan with higher degree of deacetylation has
and protein synthesis, when it is liberated from the cell of fungal path­
higher positively charged density that causes a stronger electrostatic
ogens by plant host hydrolytic enzymes (Muzzarelli, Jeuniaux, &
interaction with cell surface, which enhances antimicrobial activity
Gooday, 1986). Tayel et al. (2010) studied chitosan mode of action with
(Fig. 1) (Chung et al., 2004; Younes, Sellimi, Rinaudo, Jellouli, & Nasri,
Candida albicans and found interaction between chitosan and the cell of
2014).
the microbe that resulted in opportunistic fungal infection with severe
Above all, chitosan might act in several ways when it is applied in
swelling and cell wall lysis. In addition, chitosan inhibited the growth of
food preservation. Goy, Britto, and Assis (2009) described that chitosan
Aspergillus flavus, Alternaria alternate, Fusarium solani and production of
could bind bacterial DNA leading to inhibition of mRNA transcription,

Fig. 2. Antioxidant mechanisms of natural preservatives. Free radicals from stressors, toxins, chemicals and radiations induce oxidation (a), and antioxidants prevent
those radicals from tissue damage by scavenging and terminating/neutralizing them (b). Auto-oxidation is prevented by antioxidants, which provide hydrogen ion to
bind with the unpaired electron of the free radicals (c).

13
Md.A. Hussain et al.
aflatoxin in culture (Dutta, Tripathi, Mehrotra, & Dutta, 2009; Kendra &
Hadwiger, 1984; Reddy, Barka, Castaigne, & Arul, 1997). Moreover, the
effect of chitosan on yeast growth has been studied and it was reported
that the fermentation activity of Saccharomyces cerevisiae was halted by
3.6 mgL− 1 chitosan in buffer solution (Ralston, Tracey, & Wrench,
1964).
The strong hydrogen-donating ability of chitosan makes it an influ­
ential antioxidant for food preservation with enhanced scavenging ac­
tivity. The oxidation products, such as reactive oxygen species (ROS),
superoxide anion radicals, hydroxyl radicals and hydrogen peroxide
have a positive influence on antioxidant activities of chitosan. Besides
this, the low molecular weight and greater degree of quarternization
have also influenced chitosan to act as an antioxidant (Vinsova & Vav­
rikova, 2011). In a number of studies, the chitosan was explored as a
potential antioxidant, where the lipid peroxidation of phosphatidyl­
choline and linoleate liposomes were inhibited by scavenging of hy­
droxyl radicals by chitosan (Fig. 2) (T. Feng, Du, Li, Hu, & Kennedy,
2008). In addition to that, Yen, Yang, and Mau (2008) found that chi­
tosan from crab shells with different degree of deacetylation showed
higher scavenging activities as well high chelating abilities. The high
chelating feature of chitosan is beneficial as a food supplement (Vinsova
& Vavrikova, 2011). However, the consumer demand of synthetic
antioxidants-free sea foods could encourage the increased use of chito­
san (Chiang, Yao, & Chen, 2000) since chitosan considerably reduced
lipid oxidation following cooking. For instance, chitosan with different
viscosities were found to protect cooked cod from oxidation
(López-Caballero, Góamez-Guillén, Pérez-Mateos, & Montero, 2006;
López-Caballero, Gómez-Guillén, Pérez-Mateos, & Montero, 2005; Sha­
hidi, Kamil, Jeon, & Kim, 2002). In the same way, the chitosan com­
bined with MAP enhanced the lipid stability for 21 days of cold-storage
lingcod (Ophiodon elongates). Likewise, chitosan enriched with cinna­
mon oil might delay the peroxidation in rainbow trout (Oncorhynchus
mykiss) over 16-day storage (Duan, Jiang, Cherian, & Zhao, 2010; Ojagh
et al., 2010).
6. Preservatives used in Southeast Asian countries
Despite the presence of numerous waterbodies including rivers, ca­
nals, reservoirs, lakes, floodplains, fresh fish consumption in Southeast
Asian countries such as Bangladesh, India, and Pakistan is lower than
expected (Belton, Bush, & Little, 2018). This is mainly due to the limited
supply, high price, poor preservation quality and inadequate marketing
systems around the subcontinent (Mohan Dey et al., 2005). Yet, fish is
the most significant source of animal protein in these rice-eating coun­
tries, where fresh or dried and salted fish, as well as fish in a sauce or
paste, is perpetually a standard on the dining table (Belton, Hossain, &
Thilsted, 2018). The preservation techniques of fish e.g. canning,
freezing and icing including use of LAB, sodium alginate or calcium
chloride are very cheap in other Asian and European countries including
Japan and South Korea, but very expensive in Southeast Asian countries
(Hall, 2002, pp. 330–349; Kun & Hua, 2005; Van Veen, 1953). Besides
these high expenses, the culinary preferences of the consumers of these
countries is another important reason to discourage modern preserva­
tion methods. The lack of pronounced flavors in canned or frozen fish
makes them unmarketable in places where consumers prefer spicy
morsels of fish. Therefore, dried fish, salted dried fish, paste and sauces
of fish are more common forms of fish preservation in these countries of
Southeast Asia (Van Veen, 1953).
The traditional preservation techniques practiced in the Southeast
Asian countries like Bangladesh and India are mainly due to their low-
cost nature (Reza, Bapary, Azimuddin, Nurullah, & Kamal, 2005; Shi­
vaji, Pandurang, & Rupali, 2015; Sumon, Hussain, Mita, Bir, & Khalil,
2020). Sun drying, the most ancient method of fish preservation
worldwide is practiced all over the sub-continent and the knowledge of
the fishermen and fish shopkeepers are still confined to this method,
along with some other practices like salting. The local villagers are in
14
Food Control 129 (2021) 108244
many cases, inventors of these low-cost preservation techniques (Van
Veen, 1953). Sun drying-like processing causes a loss of essential nu­
trients i.e. fibers, carbohydrates and amino acids but still 20% of the
artisanal catch is sun dried in Bangladesh as a result of the low cost of
this process (Hussain et al., 2018; Reza et al., 2005; Shivaji et al., 2015).
However, these traditional drying methods of fish preservation only
meet local demand and are unsuitable for exported markets, despite
their economic appeal. In addition, these unhygienic methods cannot
ensure satisfactory product quality or the types of microorganism pre­
sent, the nutritional status of the fish and so on.
To ensure quality of the fish product and make them attractive to the
consumer, some of the advanced processing methods viz. superchilling,
MAP, HPP should be introduced in these areas. Inhibition of autolysis
and microbial action proved superchilling as an attractive modern
preservation technique (Duun & Rustad, 2008). Moreover, MAP and
HPP have attracted attention in recent years due to their prolonged
shelf-life, effectiveness in inhibiting microbial action and ability to
retard enzymatic activities at low temperature (Bouletis et al., 2017;
Rastogi, Raghavarao, Balasubramaniam, Niranjan, & Knorr, 2007).
Therefore, in order to meet the consumer demand and challenge the
counterparts in the developed world, Southeast Asian countries should
consider the introduction of these sophisticated preservation technolo­
gies as alternatives to traditional methods of preservation.
7. Research gaps and concluding remarks
Consumer preference toward natural preservatives has driven the
food industry and researchers to find suitable natural products for the
preservation of fish and fisheries products. It is likely that many novel
natural products are yet to be identified by the scientific community.
This review discussed natural food preservatives used to prolong the
shelf-life of fisheries products by providing examples of chitosan, EOs
and some other natural preservatives. Natural preservatives are not
equally effective when it comes to inhibiting the growth of spoilage
bacteria and restricting certain enzymatic reactions to retain the fresh­
ness. However, certain natural preservatives, such as chitosan and
essential oils, have been shown to be more effective than chemical ad­
ditives in eliminating bio-hazards to human health.
Despite their usefulness, there are few commercially available nat­
ural preservatives. This type of preservative is generally produced from
various plants and organisms using traditional extraction methods,
which are costly and have poor reproducibility and inconsistent
extraction rates, as examined under laboratory conditions (Gokoglu,
2019; S. Kaur & Dhillon, 2014). Little is known about their large scale
processing (Suman Singh, ho Lee, Park, Shin, & Lee, 2016). For these
reasons, it would be worthwhile for research attention to focus on in­
dustrial extraction of these substances. Chitosan can effectively reduce
microbial multiplication, inhibit lipid oxidation and improve sensory
characteristics of fish products. Combinations of chitosan with other
natural products to obtain the maximum effects compared to individual
preservatives (synergistic effects) are still under investigation. New
extraction technology and thermo-stability of essential oils under high
pressure, temperature and long-term storage are also worthy of further
investigation.
Mixtures of permitted natural and antimicrobial preservatives are
extremely rare. Optimization of various preservative mixtures at specific
proportions at the industrial level seems to be more likely in the future.
Furthermore, studies should be conducted to reduce the minor negative
effects of natural preservatives such as color change (darkening) and
pungent odor. When using preservatives, non-homogeneous coating,
long draining times, and changes in taste should all be taken into ac­
count. Finally, before being used in industry, all natural preservatives
should be tested in the laboratory for their bacterial community,
indigenous enzyme kinetics, and potential lipid oxidation.
Md.A. Hussain et al.
Author contribution
Md. Ashraf Hussain: Conceptualization, Writing- Original draft
preparation, Data accumulation. Tofael Ahmed Sumon: Conceptuali­
zation, Writing- Original draft preparation, Visualization. Sabuj Kanti
Mazumder: Writing- Original draft preparation. Mir Mohammad Ali:
Writing- Original draft preparation. Won Je Jang: Writing- Original
draft preparation. Muyassar Hamid Abualreesh: Data accumulation.
S.M. Sharifuzzaman: Writing - Review & Editing. Christopher Lyon
Brown: Writing - Review & Editing. Hyun-Tai Lee: Writing - Review &
Editing. Eun-Woo Lee: Writing - Review & Editing, Funding acquisition.
Md. Tawheed Hasan: Conceptualization, Writing- Original draft
preparation, Supervision.
Declaration of competing interest
Authors have no conflict of interest.
Acknowledgment
This research was supported by Korea Basic Science Institute (Na­
tional Research Facilities and Equipment Center) grant
(2020R1A6C101A201) funded by the Ministry of Education, Republic of
Korea.
References
Abdollahi, M., Rezaei, M., & Farzi, G. (2014). Influence of chitosan/clay functional
bionanocomposite activated with rosemary essential oil on the shelf life of fresh
silver carp. International Journal of Food Science and Technology, 49(3), 811–818.
https://doi.org/10.1111/ijfs.12369
Adeyeye, S. A. O. (2019). Smoking of fish: A critical review. Journal of Culinary Science &
Technology, 17(6), 559–575. https://doi.org/10.1080/15428052.2018.1495590
Alemán, A., González, F., Arancibia, M. Y., López-Caballero, M. E., Montero, P., &
Gómez-Guillén, M. C. (2016). Comparative study between film and coating
packaging based on shrimp concentrate obtained from marine industrial waste for
fish sausage preservation. Food Control, 70, 325–332. https://doi.org/10.1016/j.
foodcont.2016.06.007
Alfonzo, A., Martorana, A., Guarrasi, V., Barbera, M., Gaglio, R., Santulli, A., et al.
(2017). Effect of the lemon essential oils on the safety and sensory quality of salted
sardines (Sardina pilchardus Walbaum 1792). Food Control, 73, 1265–1274. https://
doi.org/10.1016/j.foodcont.2016.10.046
Alonso-Magdalena, P., Morimoto, S., Ripoll, C., Fuentes, E., & Nadal, A. (2006). The
estrogenic effect of bisphenol a disrupts pancreatic β-cell function in vivo and
induces insulin resistance. Environmental Health Perspectives, 114(1), 106–112.
https://doi.org/10.1289/ehp.8451
Alp Erbay, E., Dağtekin, B. B., Gözü), Türe, M., Yeşilsu, A. F., & Torres-Giner, S. (2017).
Quality improvement of rainbow trout fillets by whey protein isolate coatings
containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract
during storage. Lebensmittel-Wissenschaft & Technologie, 78, 340–351. https://doi.
org/10.1016/j.lwt.2017.01.002
Alparslan, Y., Yapıcı, H. H., Metin, C., Baygar, T., Günlü, A., & Baygar, T. (2016). Quality
assessment of shrimps preserved with orange leaf essential oil incorporated gelatin.
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 72, 457–466.
https://doi.org/10.1016/j.lwt.2016.04.066
Amiza, M. A., & Kang, W. C. (2013). Effect of chitosan on gelling properties, lipid
oxidation, and microbial load of surimi gel made from African catfish (Clarias
gariepinus). International Food Research Journal, 20(4), 1585–1594.
Amorati, R., Foti, M. C., & Valgimigli, L. (2013). Antioxidant activity of essential oils.
Journal of Agricultural and Food Chemistry, 61(46), 10835–10847. https://doi.org/
10.1021/jf403496k
Anand, S. P., & Sati, N. (2013). Artificial preservatives and their harmful effects: Looking
toward nature for safer alternatives. International Journal of Pharmaceutical Sciences
and Research, 4(7), 2496.
Andevari, G. T., & Rezaei, M. (2011). Effect of gelatin coating incorporated with
cinnamon oil on the quality of fresh rainbow trout in cold storage. International
Journal of Food Science and Technology, 46(11), 2305–2311. https://doi.org/
10.1111/j.1365-2621.2011.02750.x
Arason, S., Nguyen, M. Van, Thorarinsdottir, K. A., & Thorkelsson, G. (2014).
Preservation of fish by curing. In I. S. Boziaris (Ed.), Seafood processing: Technology,
quality and safety (pp. 129–160). Chichester, UK: John Wiley & Sons.
Arfat, Y. A., Benjakul, S., Vongkamjan, K., Sumpavapol, P., & Yarnpakdee, S. (2015).
Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/
fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil.
Journal of Food Science & Technology, 52(10), 6182–6193. https://doi.org/10.1007/
s13197-014-1706-y
15
Food Control 129 (2021) 108244
Aryee, A. N. A., Simpson, B. K., & Villalonga, R. (2007). Lipase fraction from the viscera
of grey mullet (Mugil cephalus). Enzyme and Microbial Technology, 40(3), 394–402.
https://doi.org/10.1016/j.enzmictec.2006.07.009
Ashie, I. N. A., Smith, J. P., Simpson, B. K., & Haard, N. F. (1996). Spoilage and shelf-life
extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36
(1–2), 87–121. https://doi.org/10.1080/10408399609527720
Atarés, L., & Chiralt, A. (2016). Essential oils as additives in biodegradable films and
coatings for active food packaging. Trends in Food Science & Technology, 48, 51–62.
https://doi.org/10.1016/j.tifs.2015.12.001
Babili, F. El, Bouajila, J., Souchard, J. P., Bertrand, C., Bellvert, F., Fouraste, I., et al.
(2011). Oregano: Chemical analysis and evaluation of its antimalarial, antioxidant,
and cytotoxic activities. Journal of Food Science, 76(3), C512–C518. https://doi.org/
10.1111/j.1750-3841.2011.02109.x
Badora, A., Bawolska, K., Kozłowska-Strawska, J., & Domańska, J. (2019). Food additives
in food products: A case study. In Nutrition in health and disease - our challenges now
and forthcoming time. IntechOpen. https://doi.org/10.5772/intechopen.85723.
Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of
essential oils – a review. Food and Chemical Toxicology, 46(2), 446–475. https://doi.
org/10.1016/j.fct.2007.09.106
Baptista, R. C., Horita, C. N., & Sant’Ana, A. S. (2020). Natural products with
preservative properties for enhancing the microbiological safety and extending the
shelf-life of seafood: A review. Food Research International, 127(October 2019),
108762. https://doi.org/10.1016/j.foodres.2019.108762
Baratta, M. T., Dorman, H. J. D., Deans, S. G., Figueiredo, A. C., Barroso, J. G., &
Ruberto, G. (1998). Antimicrobial and antioxidant properties of some commercial
essential oils. Flavour and Fragrance Journal, 13(4), 235–244. https://doi.org/
10.1002/(SICI)1099-1026(1998070)13:4<235::AID-FFJ733>3.0.CO;2-T
Baten, M. A., Won, N. E., Sohn, J. H., Kim, J.-S., Mohibbullah, M., & Choi, J.-S. (2020).
Improvement of sensorial, physicochemical, microbiological, nutritional and fatty
acid attributes and shelf life extension of hot smoked half-dried pacific saury
(Cololabis saira). Foods, 9(8), 1009. https://doi.org/10.3390/foods9081009
Baudouin, C., Labbé, A., Liang, H., Pauly, A., & Brignole-Baudouin, F. (2010).
Preservatives in eyedrops: The good, the bad and the ugly. Progress in Retinal and Eye
Research, 29(4), 312–334. https://doi.org/10.1016/j.preteyeres.2010.03.001
Behnam, S., Anvari, M., Rezaei, M., Soltanian, S., & Safari, R. (2015). Effect of nisin as a
biopreservative agent on quality and shelf life of vacuum packaged rainbow trout
(Oncorhynchus mykiss) stored at 4 ◦ C. Journal of Food Science & Technology, 52(4),
2184–2192. https://doi.org/10.1007/s13197-013-1241-2
Belton, B., Bush, S. R., & Little, D. C. (2018). Not just for the wealthy: Rethinking farmed
fish consumption in the global south. Global Food Security, 16, 85–92. https://doi.
org/10.1016/j.gfs.2017.10.005
Belton, B., Hossain, M. A. R., & Thilsted, S. H. (2018). Labour, identity and wellbeing in
Bangladesh’s dried fish value chains. In D. S. Johnson, T. G. Acott, N. Stacey, &
J. Urquhart (Eds.), Social wellbeing and the values of small-scale fisheries (pp.
217–241). Springer.
Bensid, A., Ucar, Y., Bendeddouche, B., & Özogul, F. (2014). Effect of the icing with
thyme, oregano and clove extracts on quality parameters of gutted and beheaded
anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry, 145,
681–686. https://doi.org/10.1016/j.foodchem.2013.08.106
Boberg, J., Taxvig, C., Christiansen, S., & Hass, U. (2010). Possible endocrine disrupting
effects of parabens and their metabolites. Reproductive Toxicology, 30(2), 301–312.
https://doi.org/10.1016/j.reprotox.2010.03.011
Bonilla, F., Chouljenko, A., Reyes, V., Bechtel, P. J., King, J. M., & Sathivel, S. (2018).
Impact of chitosan application technique on refrigerated catfish fillet quality.
Lebensmittel-Wissenschaft & Technologie, 90, 277–282. https://doi.org/10.1016/j.
lwt.2017.12.010
Bouletis, A. D., Arvanitoyannis, I. S., & Hadjichristodoulou, C. (2017). Application of
modified atmosphere packaging on aquacultured fish and fish products: A review.
Critical Reviews in Food Science and Nutrition, 57(11), 2263–2285. https://doi.org/
10.1080/10408398.2013.862202
Bowman, K., & Leong, K. W. (2006). Chitosan nanoparticles for oral drug and gene
delivery. International Journal of Nanomedicine, 1(2), 117–128. https://doi.org/
10.2147/nano.2006.1.2.117
Boziaris, I. S., Stamatiou, A. P., & Nychas, G.-J. E. (2013). Microbiological aspects and
shelf life of processed seafood products. Journal of the Science of Food and Agriculture,
93(5), 1184–1190. https://doi.org/10.1002/jsfa.5873
Brenes, A., & Roura, E. (2010). Essential oils in poultry nutrition: Main effects and modes
of action. Animal Feed Science and Technology, 158(1–2), 1–14. https://doi.org/
10.1016/j.anifeedsci.2010.03.007
Brewer, M. S. (2011). Natural antioxidants: Sources, compounds, mechanisms of action,
and potential applications. Comprehensive Reviews in Food Science and Food Safety, 10
(4), 221–247. https://doi.org/10.1111/j.1541-4337.2011.00156.x
Bulushi, I. Al, Poole, S., Deeth, H. C., & Dykes, G. A. (2009). Biogenic amines in fish:
Roles in intoxication, spoilage, and nitrosamine formation—a review. Critical
Reviews in Food Science and Nutrition, 49(4), 369–377.
Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in
foods—a review. International Journal of Food Microbiology, 94(3), 223–253. https://
doi.org/10.1016/j.ijfoodmicro.2004.03.022
Błędzka, D., Gromadzińska, J., & Wąsowicz, W. (2014). Parabens. From environmental
studies to human health. Environment International, 67, 27–42. https://doi.org/
10.1016/j.envint.2014.02.007
Cai, L., Cao, A., Bai, F., & Li, J. (2015a). Effect of ε-polylysine in combination with
alginate coating treatment on physicochemical and microbial characteristics of
Japanese sea bass (Lateolabrax japonicas) during refrigerated storage. Lebensmittel-
Wissenschaft und -Technologie- Food Science and Technology, 62(2), 1053–1059.
https://doi.org/10.1016/j.lwt.2015.02.002
Md.A. Hussain et al.
Cai, L., Cao, A., Li, Y., Song, Z., Leng, L., & Li, J. (2015b). The effects of essential oil
treatment on the biogenic amines inhibition and quality preservation of red drum
(Sciaenops ocellatus) fillets. Food Control, 56, 1–8. https://doi.org/10.1016/j.
foodcont.2015.03.009
Cai, L., Leng, L., Cao, A., Cheng, X., & Li, J. (2018). The effect of chitosan-essential oils
complex coating on physicochemical, microbiological, and quality change of grass
carp (Ctenopharyhgodon idella) fillets. Journal of Food Safety, 38(1), 1–9. https://doi.
org/10.1111/jfs.12399
Cai, L., Wang, Y., Cao, A., Lv, Y., & Li, J. (2015c). Effect of alginate coating enriched with
6-gingerol on the shelf life and quality changes of refrigerated red sea bream
(Pagrosomus major) fillets. RSC Advances, 5(46), 36882–36889. https://doi.org/
10.1039/C5RA04551G
Calo, J. R., Crandall, P. G., O’Bryan, C. A., & Ricke, S. C. (2015). Essential oils as
antimicrobials in food systems – a review. Food Control, 54, 111–119. https://doi.
org/10.1016/j.foodcont.2014.12.040
Calsamiglia, S., Busquet, M., Cardozo, P. W., Castillejos, L., & Ferret, A. (2007). Invited
review: Essential oils as modifiers of rumen microbial fermentation. Journal of Dairy
Science, 90(6), 2580–2595. https://doi.org/10.3168/jds.2006-644
Cao, X., Islam, M. N., Chitrakar, B., Duan, Z., Xu, W., & Zhong, S. (2020). Effect of
combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and
sensory properties of snakehead fish in cold storage. Food Sciences and Nutrition, 8(2),
973–981. https://doi.org/10.1002/fsn3.1378
Cao, R., Xue, C., & Liu, Q. (2009). Changes in microbial flora of Pacific oysters
(Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan.
International Journal of Food Microbiology, 131(2–3), 272–276. https://doi.org/
10.1016/j.ijfoodmicro.2009.03.004
Carocho, M., Morales, P., & Ferreira, I. C. F. R. (2015). Natural food additives: Quo vadis?
Trends in Food Science & Technology, 45(2), 284–295. https://doi.org/10.1016/j.
tifs.2015.06.007
Chaillou, S., Chaulot-Talmon, A., Caekebeke, H., Cardinal, M., Christieans, S., Denis, C.,
et al. (2015). Origin and ecological selection of core and food-specific bacterial
communities associated with meat and seafood spoilage. The ISME Journal, 9(5),
1105–1118.
Chalubinski, M., & Kowalski, M. L. (2006). Endocrine disrupters – potential modulators
of the immune system and allergic response. Allergy, 61(11), 1326–1335. https://
doi.org/10.1111/j.1398-9995.2006.01135.x
Chan, P. N. A. (2015). Chemical properties and applications of food additives:
Preservatives, dietary ingredients, and processing aids. In P. Cheung, & B. Mehta
(Eds.), Handbook of food chemistry (pp. 75–100). Berlin, Heidelberg: Springer.
https://doi.org/10.1007/978-3-642-36605-5_37.
Chiang, M.-T., Yao, H.-T., & Chen, H.-C. (2000). Effect of dietary chitosans with different
viscosity on plasma lipids and lipid peroxidation in rats fed on a diet enriched with
cholesterol. Bioscience Biotechnology & Biochemistry, 64(5), 965–971. https://doi.
org/10.1271/bbb.64.965
Chung, Y.-C., Su, Y.-P., Chen, C.-C., Jia, G., Wang, H., Wu, J. C. G., et al. (2004).
Relationship between antibacterial activity of chitosan and surface characteristics of
cell wall. Acta Pharmacologica Sinica, 25(7), 932–936.
Colborn, T. (2004). Neurodevelopment and endocrine disruption. Environmental Health
Perspectives, 112(9), 944–949. https://doi.org/10.1289/ehp.6601
Darbre, P. D., & Harvey, P. W. (2008). Paraben esters: Review of recent studies of
endocrine toxicity, absorption, esterase and human exposure, and discussion of
potential human health risks. Journal of Applied Toxicology, 28(5), 561–578. https://
doi.org/10.1002/jat.1358
Deans, S. G., & Ritchie, G. (1987). Antibacterial properties of plant essential oils.
International Journal of Food Microbiology, 5(2), 165–180. https://doi.org/10.1016/
0168-1605(87)90034-1
Dehghani, S., Hosseini, S. V., & Regenstein, J. M. (2018). Edible films and coatings in
seafood preservation: A review. Food Chemistry, 240(July), 505–513. https://doi.
org/10.1016/j.foodchem.2017.07.034
Devlieghere, F., Vermeulen, A., & Debevere, J. (2004). Chitosan: Antimicrobial activity,
interactions with food components and applicability as a coating on fruit and
vegetables. Food Microbiology, 21(6), 703–714. https://doi.org/10.1016/j.
fm.2004.02.008
Dhifi, W., Bellili, S., Jazi, S., Bahloul, N., & Mnif, W. (2016). Essential oils’ chemical
characterization and investigation of some biological activities: A critical review.
Medicines, 3(4), 25. https://doi.org/10.3390/medicines3040025
Dorman, H. J. D., & Deans, S. G. (2000). Antimicrobial agents from plants: Antibacterial
activity of plant volatile oils. Journal of Applied Microbiology, 88(2), 308–316.
https://doi.org/10.1046/j.1365-2672.2000.00969.x
Duan, J., Cherian, G., & Zhao, Y. (2010). Quality enhancement in fresh and frozen
lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan
coatings. Food Chemistry, 119(2), 524–532. https://doi.org/10.1016/j.
foodchem.2009.06.055
Duan, J., Jiang, Y., Cherian, G., & Zhao, Y. (2010). Effect of combined chitosan-krill oil
coating and modified atmosphere packaging on the storability of cold-stored lingcod
(Ophiodon elongates) fillets. Food Chemistry, 122(4), 1035–1042. https://doi.org/
10.1016/j.foodchem.2010.03.065
Duman, M., Emir Çoban, Ö., & Özpolat, E. (2015). Effects of rosemary and thyme oils on
shelf life of marinated sauce crayfish. Journal of Animal and Plant Sciences, 25(6),
1771–1778.
Durmus, M. (2020). The effects of nanoemulsions based on citrus essential oils (orange,
Mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus
mykiss) fillets at 4 ± 2◦ C. Journal of Food Safety, 40(1), 1–10. https://doi.org/
10.1111/jfs.12718
16
Food Control 129 (2021) 108244
Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J. (2009). Perspectives for chitosan
based antimicrobial films in food applications. Food Chemistry, 114(4), 1173–1182.
https://doi.org/10.1016/j.foodchem.2008.11.047
Duun, A. S., & Rustad, T. (2008). Quality of superchilled vacuum packed Atlantic salmon
(Salmo salar) fillets stored at − 1.4 and − 3.6◦ C. Food Chemistry, 106(1), 122–131.
https://doi.org/10.1016/j.foodchem.2007.05.051
Dwivedi, S., Prajapati, P., Vyas, N., Malviya, S., & Kharia, A. (2017). A review on food
preservation: Methods, harmful effects and better alternatives. Asian Journal of
Pharmacy and Pharmacology, 3(6), 193–199.
Ebadi, Z., Khodanazary, A., Hosseini, S. M., & Zanguee, N. (2019). The shelf life
extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated
with propolis extract. International Journal of Biological Macromolecules, 139, 94–102.
https://doi.org/10.1016/j.ijbiomac.2019.07.204
Echeverría, I., López-Caballero, M. E., Gómez-Guillén, M. C., Mauri, A. N., &
Montero, M. P. (2018). Active nanocomposite films based on soy proteins-
montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna
(Thunnus thynnus) fillets. International Journal of Food Microbiology, 266, 142–149.
https://doi.org/10.1016/j.ijfoodmicro.2017.10.003
Ehsani, A., Hashemi, M., Afshari, A., Aminzare, M., Raeisi, M., & Zeinali, T. (2020). Effect
of different types of active biodegradable films containing lactoperoxidase system or
sage essential oil on the shelf life of fish burger during refrigerated storage.
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 117, 108633.
https://doi.org/10.1016/j.lwt.2019.108633
El-Obeid, T., Yehia, H. M., Sakkas, H., Lambrianidi, L., Tsiraki, M. I., & Savvaidis, I. N.
(2018). Shelf-life of smoked eel fillets treated with chitosan or thyme oil.
International Journal of Biological Macromolecules, 114, 578–583. https://doi.org/
10.1016/j.ijbiomac.2018.03.125
Emir Çoban, Ö. (2013). Effect of ginger oil on the sensory and chemical changes of fish
finger (Sarda sarda, Heckel 1843) during refrigerated storage. International Food
Research Journal, 20(4), 1575–1578.
Emir Çoban, Ö., & Patir, B. (2013). Antimicrobial and antioxidant effects of clove oil on
sliced smoked Oncorhynchus mykiss. Journal of Consumer Protection and Food Safety, 8
(3), 195–199. https://doi.org/10.1007/s00003-013-0823-2
Emir Çoban, Ö., Patir, B., & Yilmaz, Ö. (2014). Protective effect of essential oils on the
shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss
W.1792) fillets. Journal of Food Science & Technology, 51(10), 2741–2747. https://
doi.org/10.1007/s13197-012-0795-8
Emir Çoban, Ö., & Tuna Keleştemur, G. (2017). Qualitative improvement of catfish
burger using Zataria multiflora Boiss. essential oil. Journal of Food Measurement and
Characterization, 11(2), 530–537. https://doi.org/10.1007/s11694-016-9420-2
Engvang, K., & Nielsen, H. H. (2001). Proteolysis in fresh and cold-smoked salmon during
cold storage: Effects of storage time and smoking process. Journal of Food
Biochemistry, 25, 379–395.
Erkan, N., Tosun, Ş. Y., Ulusoy, Ş., & Üretener, G. (2011). The use of thyme and laurel
essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix)
during storage in ice. Journal Für Verbraucherschutz Und Lebensmittelsicherheit, 6(1),
39–48. https://doi.org/10.1007/s00003-010-0587-x
Eskandari, S., Hosseini, H., Gholamzadeh, M., Mousavi Khaneghah, A., & Hosseini, E.
(2015). The effects of black cumin, black caraway extracts and their combination on
shelf life extension of silver carp (Hypophthalmichthys molitrix) during refrigerated
storage. Journal of Food Safety, 35(2), 154–160. https://doi.org/10.1111/jfs.12155
FAO. (2005). Post-harvest changes in fish. Retrieved September 25, 2020, from htt
p://www.fao.org/fishery/topic/12320/en.
FAO. (2020). The state of world fisheries and aquaculture 2020. Sustainability in action.
Rome: Food and agriculture organization of the united nations. https://doi.org/10
.4060/ca9229en.
FDA. (2021). Advice about eating fish: For women who are or might become pregnant,
breastfeeding mothers, and young children. Food and Drug Administration.
Retrieved from https://www.fda.gov/food/consumers/advice-about-eating-fish.
Feng, X., Bansal, N., & Yang, H. (2016). Fish gelatin combined with chitosan coating
inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during
cold storage. Food Chemistry, 200, 283–292. https://doi.org/10.1016/j.
foodchem.2016.01.030
Feng, T., Du, Y., Li, J., Hu, Y., & Kennedy, J. F. (2008). Enhancement of antioxidant
activity of chitosan by irradiation. Carbohydrate Polymers, 73(1), 126–132. https://
doi.org/10.1016/j.carbpol.2007.11.003
Fernandes, P. (2016). Enzymes in fish and seafood processing. Frontiers in Bioengineering
and Biotechnology, 4. https://doi.org/10.3389/fbioe.2016.00059
Fernández-Saiz, P., Sánchez, G., Soler, C., Lagaron, J. M., & Ocio, M. J. (2013). Chitosan
films for the microbiological preservation of refrigerated sole and hake fillets. Food
Control, 34(1), 61–68. https://doi.org/10.1016/j.foodcont.2013.03.047
Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A., & Savvaidis, I. N. (2010).
Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of
refrigerated trout fillets. Food Microbiology, 27(1), 115–121. https://doi.org/
10.1016/j.fm.2009.09.002
Fraser, O., & Sumar, S. (1998). Compositional changes and spoilage in fish - an
introduction. Nutrition & Food Science, 98(5), 275–279. https://doi.org/10.1108/
00346659810224208
Frias, D. F. R., & Kozusny-Andreani, D. I. (2008). Isolamento e identificação de fungos
associados à dermatofitose e dermatomicose em cães. Revista CES Medicina
Veterinaria y Zootecnia, 3(2), 58–63.
Friedly, E. C., Crandall, P. G., Ricke, S. C., Roman, M., O’Bryan, C., & Chalova, V. I.
(2009). In vitro Antilisterial effects of citrus oil fractions in combination with organic
acids. Journal of Food Science, 74(2), M67–M72. https://doi.org/10.1111/j.1750-
3841.2009.01056.x
Md.A. Hussain et al.
Furrer, P., Mayer, J. M., & Gurny, R. (2002). Ocular tolerance of preservatives and
alternatives. European Journal of Pharmaceutics and Biopharmaceutics, 53(3),
263–280. https://doi.org/10.1016/S0939-6411(01)00246-6
Ganan, M., Carrascosa, A. V., & Martínez-Rodríguez, A. J. (2009). Antimicrobial activity
of chitosan against Campylobacter spp. and other microorganisms and its mechanism
of action. Journal of Food Protection, 72(8), 1735–1738. https://doi.org/10.4315/
0362-028X-72.8.1735
Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., et al. (2014). The use of rosemary
extract in combination with nisin to extend the shelf life of pompano (Trachinotus
ovatus) fillet during chilled storage. Food Control, 37(1), 1–8. https://doi.org/
10.1016/j.foodcont.2013.09.010
Ghaly. (2010). Fish spoilage mechanisms and preservation techniques: Review. American
Journal of Applied Sciences, 7(7), 859–877. https://doi.org/10.3844/
ajassp.2010.859.877
Ghanbari, M., Jami, M., Domig, K. J., & Kneifel, W. (2013). Seafood biopreservation by
lactic acid bacteria – a review. Lebensmittel-Wissenschaft und -Technologie- Food
Science and Technology, 54(2), 315–324. https://doi.org/10.1016/j.lwt.2013.05.039
Gokoglu, N. (2019). Novel natural food preservatives and applications in seafood
preservation: A review. Journal of the Science of Food and Agriculture, 99(5),
2068–2077. https://doi.org/10.1002/jsfa.9416
Goulas, A. E., & Kontominas, M. G. (2007). Combined effect of light salting, modified
atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus
aurata): Biochemical and sensory attributes. Food Chemistry, 100(1), 287–296.
https://doi.org/10.1016/j.foodchem.2005.09.045
Goy, R. C., Britto, D. de, & Assis, O. B. G. (2009). A review of the antimicrobial activity of
chitosan. Polímeros, 19(3), 241–247. https://doi.org/10.1590/S0104-
14282009000300013
Gram, L. (2009). Microbiological spoilage of fish and seafood products. In Compendium of
the microbiological spoilage of foods and beverages (pp. 87–119). New York, NY:
Springer New York. https://doi.org/10.1007/978-1-4419-0826-1_4.
Gram, L., & Dalgaard, P. (2002). Fish spoilage bacteria–problems and solutions. Current
Opinion in Biotechnology, 13(3), 262–266.
Gram, L., & Huss, H. H. (1996). Microbiological spoilage of fish and fish products.
International Journal of Food Microbiology, 33(1), 121–137. https://doi.org/10.1016/
0168-1605(96)01134-8
Guyon, C., Meynier, A., & de Lamballerie, M. (2016). Protein and lipid oxidation in meat:
A review with emphasis on high-pressure treatments. Trends in Food Science &
Technology, 50, 131–143. https://doi.org/10.1016/j.tifs.2016.01.026
Hall, G. M. (2002). Lactic acid bacteria in fish preservation. New York: CRC-Press.
Loughborough University.
Hall, G. M. (2011). Freezing and chilling of fish and fish products. In G. M. Hall (Ed.),
Fish processing – sustainability and new opportunities (pp. 77–97). Wiley. https://doi.
org/10.1002/9781444328585.ch4.
Hassoun, A., & Emir Çoban, Ö. (2017). Essential oils for antimicrobial and antioxidant
applications in fish and other seafood products. Trends in Food Science & Technology,
68(July), 26–36. https://doi.org/10.1016/j.tifs.2017.07.016
Hectors, T. L. M., Vanparys, C., van der Ven, K., Martens, G. A., Jorens, P. G., Van
Gaal, L. F., et al. (2011). Environmental pollutants and type 2 diabetes: A review of
mechanisms that can disrupt beta cell function. Diabetologia, 54(6), 1273–1290.
https://doi.org/10.1007/s00125-011-2109-5
Helander, I., Nurmiaho-Lassila, E.-L., Ahvenainen, R., Rhoades, J., & Roller, S. (2001).
Chitosan disrupts the barrier properties of the outer membrane of Gram-negative
bacteria. International Journal of Food Microbiology, 71(2–3), 235–244. https://doi.
org/10.1016/S0168-1605(01)00609-2
Heydari, R., Bavandi, S., & Javadian, S. R. (2015). Effect of sodium alginate coating
enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead
carp fillets during storage at 4◦ C. Food Sciences and Nutrition, 3(3), 188–194. https://
doi.org/10.1002/fsn3.202
Hsu, C.-P., Huang, H.-W., & Wang, C.-Y. (2014). Effects of high-pressure processing on
the quality of chopped raw octopus. Lebensmittel-Wissenschaft und -Technologie- Food
Science and Technology, 56(2), 303–308. https://doi.org/10.1016/j.lwt.2013.11.025
Huang, Z., Liu, X., Jia, S., Zhang, L., & Luo, Y. (2018). The effect of essential oils on
microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets
during chilled storage. International Journal of Food Microbiology, 266(November
2017), 52–59. https://doi.org/10.1016/j.ijfoodmicro.2017.11.003
Hu, Z., & Gänzle, M. G. (2019). Challenges and opportunities related to the use of
chitosan as a food preservative. Journal of Applied Microbiology, 126(5), 1318–1331.
https://doi.org/10.1111/jam.14131
Hussain, M. A., Kabir, M. L., Sayeed, M. A., Mahbub-E-Elahi, A. T. M., Ahmed, M. S., &
Islam, M. J. (2018). Organochlorine pesticide residues and microbiological quality
assessment of dried barb, Puntius sophore, from the northeastern part of Bangladesh.
Fishes, 3(4), 44. https://doi.org/10.3390/fishes3040044
Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation:
Mode of action, synergies, and interactions with food matrix components. Frontiers in
Microbiology, 3. https://doi.org/10.3389/fmicb.2012.00012
Inanli, A. G., Tümerkan, E. T. A., Abed, N. El, Regenstein, J. M., & Özogul, F. (2020). The
impact of chitosan on seafood quality and human health: A review. Trends in Food
Science & Technology, 97(April), 404–416. https://doi.org/10.1016/j.
tifs.2020.01.029
Jakowienko, P., Wójcik-Stopczyńska, B., & Jadczak, D. (2011). Antifungal activity of
essential oils from two varieties of sweet basil (Ocimum basilicum L.). Vegetable Crops
Research Bulletin, 74(1), 97–106. https://doi.org/10.2478/v10032-011-0008-4
Jasour, M. S., Ehsani, A., Mehryar, L., & Naghibi, S. S. (2015). Chitosan coating
incorporated with the lactoperoxidase system: An active edible coating for fish
preservation. Journal of the Science of Food and Agriculture, 95(6), 1373–1378.
https://doi.org/10.1002/jsfa.6838
17
Food Control 129 (2021) 108244
Jayasena, D. D., & Jo, C. (2013). Essential oils as potential antimicrobial agents in meat
and meat products: A review. Trends in Food Science & Technology, 34(2), 96–108.
https://doi.org/10.1016/j.tifs.2013.09.002
Jeon, Y.-J., Kamil, J. Y. V. A., & Shahidi, F. (2002). Chitosan as an edible invisible film
for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food
Chemistry, 50(18), 5167–5178. https://doi.org/10.1021/jf011693l
Jessen, F., Nielsen, J., & Larsen, E. (2013). Chilling and freezing of fish. In I. S. Boziaris
(Ed.), Seafood processing: Technology, quality and safety (pp. 33–59). Chichester, UK:
John Wiley & Sons, Ltd. https://doi.org/10.1002/9781118346174.ch3.
Jia, H. L., Ji, Q. L., Xing, S. L., Zhang, P. H., Zhu, G. L., & Wang, X. H. (2010). Chemical
composition and antioxidant, antimicrobial activities of the essential oils of Thymus
marschallianus Will. and Thymus proximus Serg. Journal of Food Science, 75(1),
E59–E65. https://doi.org/10.1111/j.1750-3841.2009.01413.x
Kaale, L. D., Eikevik, T. M., Rustad, T., & Kolsaker, K. (2011). Superchilling of food: A
review. Journal of Food Engineering, 107(2), 141–146. https://doi.org/10.1016/j.
jfoodeng.2011.06.004
Kakaei, S., & Shahbazi, Y. (2016). Effect of chitosan-gelatin film incorporated with
ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival
of Listeria monocytogenes and chemical, microbial and sensory properties of minced
trout fillet. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,
72, 432–438. https://doi.org/10.1016/j.lwt.2016.05.021
Kalemba, D., & Kunicka, A. (2003). Antibacterial and antifungal properties of essential
oils. Current Medicinal Chemistry, 10(10), 813–829. https://doi.org/10.2174/
0929867033457719
Kamil, J. Y. V. A., Jeon, Y.-J., & Shahidi, F. (2002). Antioxidative activity of chitosans of
different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food
Chemistry, 79(1), 69–77. https://doi.org/10.1016/S0308-8146(02)00180-2
Karoui, R., & Hassoun, A. (2017). Efficiency of rosemary and basil essential oils on the
shelf-life extension of Atlantic mackerel (Scomber scombrus) fillets stored at 2◦ C.
Journal of AOAC International, 100(2), 335–344. https://doi.org/10.5740/
jaoacint.16-0410
Kaur, S., & Dhillon, G. S. (2014). The versatile biopolymer chitosan: Potential sources,
evaluation of extraction methods and applications. Critical Reviews in Microbiology,
40(2), 155–175. https://doi.org/10.3109/1040841X.2013.770385
Kaur, B. P., Rao, P. S., & Nema, P. K. (2016). Effect of hydrostatic pressure and holding
time on physicochemical quality and microbial inactivation kinetics of black tiger
shrimp (Penaeus monodon). Innovative Food Science & Emerging Technologies, 33,
47–55. https://doi.org/10.1016/j.ifset.2015.12.002
Kendra, D. F., & Hadwiger, L. A. (1984). Characterization of the smallest chitosan
oligomer that is maximally antifungal to Fusarium solani and elicits pisatin formation
in Pisum sativum. Experimental Mycology, 8(3), 276–281. https://doi.org/10.1016/
0147-5975(84)90013-6
Khan, I., Tango, C. N., Miskeen, S., Lee, B. H., & Oh, D.-H. (2017). Hurdle technology: A
novel approach for enhanced food quality and safety – a review. Food Control, 73,
1426–1444. https://doi.org/10.1016/j.foodcont.2016.11.010
Kostaki, M., Giatrakou, V., Savvaidis, I. N., & Kontominas, M. G. (2009). Combined effect
of MAP and thyme essential oil on the microbiological, chemical and sensory
attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food
Microbiology, 26(5), 475–482. https://doi.org/10.1016/j.fm.2009.02.008
Kumar, S., Mukherjee, A., & Dutta, J. (2020). Chitosan based nanocomposite films and
coatings: Emerging antimicrobial food packaging alternatives. Trends in Food Science
& Technology, 97, 196–209. https://doi.org/10.1016/j.tifs.2020.01.002
Kun, L., & Hua, G. (2005). Study on new technology of coating preservation of fish.
Marine Fisheries Research, 26(4), 70–74.
Kuuliala, L., Al Hage, Y., Ioannidis, A.-G., Sader, M., Kerckhof, F.-M., Vanderroost, M.,
et al. (2018). Microbiological, chemical and sensory spoilage analysis of raw Atlantic
cod (Gadus morhua) stored under modified atmospheres. Food Microbiology, 70,
232–244. https://doi.org/10.1016/j.fm.2017.10.011
Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M. G., & Savvaidis, I. N.
(2009). Effect of thyme essential oil and packaging treatments on fresh
Mediterranean swordfish fillets during storage at 4◦ C. Food Chemistry, 115(1),
169–175. https://doi.org/10.1016/j.foodchem.2008.11.083
Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International
Journal of Food Microbiology, 55(1–3), 181–186. https://doi.org/10.1016/S0168-
1605(00)00161-6
Li, T., Hu, W., Li, J., Zhang, X., Zhu, J., & Li, X. (2012a). Coating effects of tea polyphenol
and rosemary extract combined with chitosan on the storage quality of large yellow
croaker (Pseudosciaena crocea). Food Control, 25(1), 101–106. https://doi.org/
10.1016/j.foodcont.2011.10.029
Li, T., Li, J., Hu, W., Zhang, X., Li, X., & Zhao, J. (2012b). Shelf-life extension of crucian
carp (Carassius auratus) using natural preservatives during chilled storage. Food
Chemistry, 135(1), 140–145. https://doi.org/10.1016/j.foodchem.2012.04.115
Li, X., Luo, Y., You, J., & Shen, H. (2015). Stability of papain-treated grass carp
(Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability
to inhibit lipid oxidation in frozen fish mince. Journal of Food Science & Technology,
52(1), 542–548. https://doi.org/10.1007/s13197-013-1031-x
Li, T., Sun, X., Chen, H., He, B., Mei, Y., Wang, D., et al. (2020). Effect of the combination
of vanillin and chitosan coating on the microbial diversity and shelf-life of
refrigerated turbot (Scophthalmus maximus) fillets. Frontiers in Microbiology, 11
(March), 1–10. https://doi.org/10.3389/fmicb.2020.00462
Liu, B., & Pan, S. (2020). Effect of chitosan coatings incorporated sodium phytate on the
shelf-life of Antarctic krill (Euphausia superba). International Journal of Biological
Macromolecules, 151, 62–65. https://doi.org/10.1016/j.ijbiomac.2020.02.148
Liu, X., Zhang, Y., Li, D., & Luo, Y. (2017). Characterization of the microbiota in lightly
salted bighead carp (Aristichthys nobilis) fillets stored at 4 ◦ C. Food Microbiology, 62,
106–111. https://doi.org/10.1016/j.fm.2016.10.007
Md.A. Hussain et al.
Li, Y., Wu, C., Wu, T., Yuan, C., & Hu, Y. (2019). Antioxidant and antibacterial properties
of coating with chitosan–citrus essential oil and effect on the quality of Pacific
mackerel during chilled storage. Food Sciences and Nutrition, 7(3), 1131–1143.
https://doi.org/10.1002/fsn3.958
López-Caballero, M. E., Góamez-Guillén, M. C., Pérez-Mateos, M., & Montero, E. (2006).
A functional chitosan-enriched fish sausage treated by high pressure. Journal of Food
Science, 70(3), M166–M171. https://doi.org/10.1111/j.1365-2621.2005.tb07145.x
López-Caballero, M. E., Gómez-Guillén, M. C., Pérez-Mateos, M., & Montero, P. (2005).
A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids, 19(2),
303–311. https://doi.org/10.1016/j.foodhyd.2004.06.006
Losada, V., Barros-Velázquez, J., & Aubourg, S. P. (2007). Rancidity development in
frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment.
Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 40(6),
991–999. https://doi.org/10.1016/j.lwt.2006.05.011
Ma, Z., Garrido-Maestu, A., & Jeong, K. C. (2017). Application, mode of action, and in
vivo activity of chitosan and its micro- and nanoparticles as antimicrobial agents: A
review. Carbohydrate Polymers, 176, 257–265. https://doi.org/10.1016/j.
carbpol.2017.08.082
Mahmoud, B. S. M., Kawai, Y., Yamazaki, K., Miyashita, K., & Suzuki, T. (2007). Effect of
treatment with electrolyzed NaCl solutions and essential oil compounds on the
proximate composition, amino acid and fatty acid composition of carp fillets. Food
Chemistry, 101(4), 1492–1498. https://doi.org/10.1016/j.foodchem.2006.03.057
Mahmoud, B. S. M., Nannapaneni, R., Chang, S., Wu, Y., & Coker, R. (2016). Improving
the safety and quality of raw tuna fillets by X-ray irradiation. Food Control, 60,
569–574. https://doi.org/10.1016/j.foodcont.2015.08.039
Mahmoud, B. S. M., Yamazaki, K., Miyashita, K., Il-Shik, S., Dong-Suk, C., & Suzuki, T.
(2004). Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by
essential oil compounds. Food Microbiology, 21(6), 657–666. https://doi.org/
10.1016/j.fm.2004.03.001
Mahmoud, B. S. M., Yamazaki, K., Miyashita, K., Shin, I., & Suzuki, T. (2006). A new
technology for fish preservation by combined treatment with electrolyzed NaCl
solutions and essential oil compounds. Food Chemistry, 99(4), 656–662. https://doi.
org/10.1016/j.foodchem.2005.08.037
Maqsood, S., Benjakul, S., Abushelaibi, A., & Alam, A. (2014). Phenolic compounds and
plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in
seafood: A detailed review. Comprehensive Reviews in Food Science and Food Safety, 13
(6), 1125–1140. https://doi.org/10.1111/1541-4337.12106
Marteau, C., Favier, D., Nardello-Rataj, V., & Aubry, J.-M. (2014). Dramatic solvent
effect on the synergy between α-tocopherol and BHT antioxidants. Food Chemistry,
160, 190–195.
Masniyom, P., Benjama, O., & Maneesri, J. (2012). Effect of turmeric and lemongrass
essential oils and their mixture on quality changes of refrigerated green mussel
(Perna viridis). International Journal of Food Science and Technology, 47(5),
1079–1085. https://doi.org/10.1111/j.1365-2621.2012.02944.x
Mei, J., Ma, X., & Xie, J. (2019). Review on natural preservatives for extending fish shelf
life. Foods, 8(10), 490. https://doi.org/10.3390/foods8100490
Milla, S., Depiereux, S., & Kestemont, P. (2011). The effects of estrogenic and androgenic
endocrine disruptors on the immune system of fish: A review. Ecotoxicology, 20(2),
305–319. https://doi.org/10.1007/s10646-010-0588-7
Miodovnik, A., Engel, S. M., Zhu, C., Ye, X., Soorya, L. V., Silva, M. J., et al. (2011).
Endocrine disruptors and childhood social impairment. NeuroToxicology, 32(2),
261–267. https://doi.org/10.1016/j.neuro.2010.12.009
Mirza, S. K., Asema, U. K., & Kasim, S. S. (2017). To study the harmful effects of food
preservatives on human health. J. Med. Chem. Drug Discovery, 2, 610–616.
Mirzapour-Kouhdasht, A., & Moosavi-Nasab, M. (2020). Shelf-life extension of whole
shrimp using an active coating containing fish skin gelatin hydrolysates produced by
a natural protease. Food Sciences and Nutrition, 8(1), 214–223. https://doi.org/
10.1002/fsn3.1293
Mohan Dey, M., Rab, M. A., Paraguas, F. J., Piumsombun, S., Bhatta, R., Ferdous
Alam, M., et al. (2005). Fish consumption and food security: A disaggregated
analysis by types of fish and classes of consumers in selected asian countries.
Aquaculture Economics and Management, 9(1–2), 89–111.
Mohan, C. O., Ravishankar, C. N., Lalitha, K. V., & Srinivasa Gopal, T. K. (2012). Effect of
chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella
longiceps) during chilled storage. Food Hydrocolloids, 26(1), 167–174. https://doi.
org/10.1016/j.foodhyd.2011.05.005
Muzzarelli, R. A. A., Jeuniaux, C., & Gooday, G. W. (1986). Chitin in nature and technology
(Vol. 385). Springer.
Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013). Effect of
essential oils on pathogenic bacteria. Pharmaceuticals, 6(12), 1451–1474. https://
doi.org/10.3390/ph6121451
Newbold, R. R., Padilla-Banks, E., & Jefferson, W. N. (2009). Environmental estrogens
and obesity. Molecular and Cellular Endocrinology, 304(1–2), 84–89. https://doi.org/
10.1016/j.mce.2009.02.024
Nie, X., Gao, Z., Ren, X., Jiang, Q., Li, S., Jiang, C., et al. (2020). Effect of pectin coating
infused with gallic acid on the quality and shelf life of Japanese sea bass (Lateolabrax
japonicas) fillets. Food and Bioprocess Technology, 13(2), 300–307. https://doi.org/
10.1007/s11947-019-02396-7
Nisar, T., Yang, X., Alim, A., Iqbal, M., Wang, Z.-C., & Guo, Y. (2019). Physicochemical
responses and microbiological changes of bream (Megalobrama ambycephala) to
pectin based coatings enriched with clove essential oil during refrigeration.
International Journal of Biological Macromolecules, 124, 1156–1166. https://doi.org/
10.1016/j.ijbiomac.2018.12.005
Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Effect of chitosan
coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout.
Food Chemistry, 120(1), 193–198. https://doi.org/10.1016/j.foodchem.2009.10.006
18
Food Control 129 (2021) 108244
Olatunde, O. O., & Benjakul, S. (2018). Natural preservatives for extending the shelf-life
of seafood: A revisit. Comprehensive Reviews in Food Science and Food Safety, 17(6),
1595–1612. https://doi.org/10.1111/1541-4337.12390
Oliveira, H., Pedro, S., Nunes, M. L., Costa, R., & Vaz-Pires, P. (2012). Processing of
salted cod (Gadus spp.): A review. Comprehensive Reviews in Food Science and Food
Safety, 11(6), 546–564. https://doi.org/10.1111/j.1541-4337.2012.00202.x
Osheba, A., Sorour, M., & Abdou, S. (2013). Effect of chitosan nanoparticles as active
coating on chemical quality and oil uptake of fish fingers. Journal of Agriculture and
Environment Science, 2(1), 1–14.
Ozogul, Y., Yuvka, İ., Ucar, Y., Durmus, M., Kösker, A. R., Öz, M., et al. (2017).
Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel,
thyme and sage) on sensory, chemical and microbiological quality of rainbow trout
(Oncorhynchus mykiss) fillets during ice storage. Lebensmittel-Wissenschaft und
-Technologie- Food Science and Technology, 75, 677–684. https://doi.org/10.1016/j.
lwt.2016.10.009
Pawar, H. A., Shenoy, A. V., Narawade, P. D., Soni, P. Y., Shanbhag, P. P., & Rajal, V. A.
(2011). Preservatives from nature: A review. International Journal of Pharmaceutical
& Phytopharmacological Research, 1(2), 78–88.
Pyrgotou, N., Giatrakou, V., Ntzimani, A., & Savvaidis, I. N. (2010). Quality assessment
of salted, modified atmosphere packaged rainbow trout under treatment with
oregano essential oil. Journal of Food Science, 75(7), M406–M411. https://doi.org/
10.1111/j.1750-3841.2010.01724.x
Qiu, X., Chen, S., Liu, G., & Lin, H. (2016). Inhibition of lipid oxidation in frozen farmed
ovate pompano (Trachinotus ovatus L.) fillets stored at − 18 ◦ C by chitosan coating
incorporated with citric acid or licorice extract. Journal of the Science of Food and
Agriculture, 96(10), 3374–3379. https://doi.org/10.1002/jsfa.7517
Qiu, X., Chen, S., Liu, G., & Yang, Q. (2014). Quality enhancement in the Japanese sea
bass (Lateolabrax japonicas) fillets stored at 4◦ C by chitosan coating incorporated
with citric acid or licorice extract. Food Chemistry, 162, 156–160. https://doi.org/
10.1016/j.foodchem.2014.04.037
Qi, L., Xu, Z., Jiang, X., Hu, C., & Zou, X. (2004). Preparation and antibacterial activity of
chitosan nanoparticles. Carbohydrate Research, 339(16), 2693–2700. https://doi.
org/10.1016/j.carres.2004.09.007
Raafat, D., von Bargen, K., Haas, A., & Sahl, H.-G. (2008). Insights into the mode of
action of chitosan as an antibacterial compound. Applied and Environmental
Microbiology, 74(12), 3764–3773. https://doi.org/10.1128/AEM.00453-08
Raeisi, M., Hashemi, M., Aminzare, M., Ghorbani Bidkorpeh, F., Ebrahimi, M., Jannat, B.,
et al. (2020). Effects of sodium alginate and chitosan coating combined with three
different essential oils on microbial and chemical attributes of rainbow trout fillets.
Journal of Aquatic Food Product Technology, 29(3), 253–263. https://doi.org/
10.1080/10498850.2020.1722777
Ralston, G. B., Tracey, M. V., & Wrench, P. M. (1964). The inhibition of fermentation in
baker’s yeast by chitosan. Biochimica et Biophysica Acta (BBA) - General Subjects, 93
(3), 652–655. https://doi.org/10.1016/0304-4165(64)90350-2
Ramezani, Z., Zarei, M., & Raminnejad, N. (2015). Comparing the effectiveness of
chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets.
Food Control, 51, 43–48. https://doi.org/10.1016/j.foodcont.2014.11.015
Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K., &
Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods.
Critical Reviews in Food Science and Nutrition, 47(1), 69–112. https://doi.org/
10.1080/10408390600626420
Reddy, M. V. B., Barka, E. A., Castaigne, F., & Arul, J. (1997). Effect of chitosan on
growth and toxin production by Alternaria alternata f. sp. lycopersici. HortScience, 32
(3), 467F–468. https://doi.org/10.21273/HORTSCI.32.3.467F
Remya, S., Mohan, C. O., Venkateshwarlu, G., Sivaraman, G. K., & Ravishankar, C. N.
(2017). Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh
cobia (Rachycentron canadum) fish steaks stored at 2 ◦ C. Food Control, 71, 71–78.
https://doi.org/10.1016/j.foodcont.2016.05.038
Reza, M. S., Bapary, M. A. J., Azimuddin, K. M., Nurullah, M., & Kamal, M. (2005).
Studies on the traditional drying activities of commercially important marine fishes
of Bangladesh. Pakistan Journal of Biological Sciences, 8(9), 1303–1310.
Rezaeifar, M., Mehdizadeh, T., Mojaddar Langroodi, A., & Rezaei, F. (2020). Effect of
chitosan edible coating enriched with lemon verbena extract and essential oil on the
shelf life of vacuum rainbow trout (Oncorhynchus mykiss). Journal of Food Safety.
https://doi.org/10.1111/jfs.12781. December 2019.
Robertson, G. L. (2016). Food packaging: Principles and practice. Boca Raton, Florida: CRC
press.
Rode, T. M., & Hovda, M. B. (2016). High pressure processing extend the shelf life of
fresh salmon, cod and mackerel. Food Control, 70, 242–248. https://doi.org/
10.1016/j.foodcont.2016.05.045
Rodriguez-Garcia, I., Silva-Espinoza, B. A., Ortega-Ramirez, L. A., Leyva, J. M.,
Siddiqui, M. W., Cruz-Valenzuela, M. R., et al. (2016). Oregano essential oil as an
antimicrobial and antioxidant additive in food products. Critical Reviews in Food
Science and Nutrition, 56(10), 1717–1727. https://doi.org/10.1080/
10408398.2013.800832
Rowe, R. C., Sheskey, P., & Quinn, M. (2009). Handbook of pharmaceutical excipients (6th
ed.). Pharmaceutical Press and American Pharmacists Association.
Sallam, K. I. (2007). Chemical, sensory and shelf life evaluation of sliced salmon treated
with salts of organic acids. Food Chemistry, 101(2), 592–600. https://doi.org/
10.1016/j.foodchem.2006.02.019
Sampels, S. (2015a). The effects of processing technologies and preparation on the final
quality of fish products. Trends in Food Science & Technology, 44(2), 131–146.
https://doi.org/10.1016/j.tifs.2015.04.003
Sampels, S. (2015b). The effects of storage and preservation technologies on the quality
of fish products: A review. Journal of Food Processing and Preservation, 39(6),
1206–1215. https://doi.org/10.1111/jfpp.12337
Md.A. Hussain et al.
Shahidi, F., & Botta, J. R. (2012). Seafoods: Chemistry, processing technology and quality.
Springer Science & Business Media.
Shahidi, F., & Hossain, A. (2020). Preservation of aquatic food using edible films and
coatings containing essential oils: A review. Critical Reviews in Food Science and
Nutrition, 1–40. https://doi.org/10.1080/10408398.2020.1812048, 0(0).
Shahidi, F., Kamil, J., Jeon, Y., & Kim, S. (2002). Antioxidant role of chitosan in a cooked
cod (Gadus morhua) model system. Journal of Food Lipids, 9(1), 57–64. https://doi.
org/10.1111/j.1745-4522.2002.tb00208.x
Shivaji, C., Pandurang, K., & Rupali, B. (2015). Traditional knowledge of fish and prawn
feeding behavior and its application by fishermen for successful fishing in river
Godavari in South Central India. Science Research Reporter, 5(2), 192–197.
Shokri, S., & Ehsani, A. (2017). Efficacy of whey protein coating incorporated with
lactoperoxidase and α-tocopherol in shelf life extension of Pike-Perch fillets during
refrigeration. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,
85, 225–231. https://doi.org/10.1016/j.lwt.2017.07.026
Shokri, S., Ehsani, A., & Jasour, M. S. (2015). Efficacy of lactoperoxidase system-whey
protein coating on shelf-life extension of rainbow trout fillets during cold storage
(4◦ C). Food and Bioprocess Technology, 8(1), 54–62. https://doi.org/10.1007/
s11947-014-1378-7
Singh, S., ho Lee, M., Park, L., Shin, Y., & Lee, Y. S. (2016). Antimicrobial seafood
packaging: A review. Journal of Food Science & Technology, 53(6), 2505–2518.
https://doi.org/10.1007/s13197-016-2216-x
Singh, S., & Shalini, R. (2016). Effect of hurdle technology in food preservation: A
review. Critical Reviews in Food Science and Nutrition, 56(4), 641–649. https://doi.
org/10.1080/10408398.2012.761594
Sivertsvik, M., Jeksrud, W. K., & Rosnes, J. T. (2002). A review of modified atmosphere
packaging of fish and fishery products - significance of microbial growth, activities
and safety. International Journal of Food Science and Technology, 37(2), 107–127.
https://doi.org/10.1046/j.1365-2621.2002.00548.x
Smink, A., Ribas-Fito, N., Garcia, R., Torrent, M., Mendez, M. A., Grimalt, J. O., et al.
(2008). Exposure to hexachlorobenzene during pregnancy increases the risk of
overweight in children aged 6 years. Acta Paediatrica, 97(10), 1465–1469. https://
doi.org/10.1111/j.1651-2227.2008.00937.x
Smyth, C., Brunton, N., Fogarty, C., & Bolton, D. (2018). The effect of organic acid,
trisodium phosphate and essential oil component immersion treatments on the
microbiology of cod (Gadus morhua) during chilled storage. Foods, 7(12), 200.
https://doi.org/10.3390/foods7120200
Soares, N. M. F., Oliveira, M. S. G., & Vicente, A. A. (2015). Effects of glazing and
chitosan-based coating application on frozen salmon preservation during six-month
storage in industrial freezing chambers. Lebensmittel-Wissenschaft und -Technologie-
Food Science and Technology, 61(2), 524–531. https://doi.org/10.1016/j.
lwt.2014.12.009
Soni, M. G., Carabin, I. G., & Burdock, G. A. (2005). Safety assessment of esters of p-
hydroxybenzoic acid (parabens). Food and Chemical Toxicology, 43(7), 985–1015.
https://doi.org/10.1016/j.fct.2005.01.020
Sumon, T. A., Hussain, M. A., Mita, F. A., Bir, J., & Khalil, S. M. I. (2020). Status of
formalin in commercially important fishes from the northeastern region of
Bangladesh. Bangladesh Journal of Fisheries, 32(1), 23–28.
Sun, X., Guo, X., Ji, M., Wu, J., Zhu, W., Wang, J., et al. (2019). Preservative effects of
fish gelatin coating enriched with CUR/βCD emulsion on grass carp
(Ctenopharyngodon idellus) fillets during storage at 4 ◦ C. Food Chemistry, 272,
643–652. https://doi.org/10.1016/j.foodchem.2018.08.040
Sun, L., Sun, J., Liu, D., Fu, M., Yang, X., & Guo, Y. (2018). The preservative effects of
chitosan film incorporated with thinned young apple polyphenols on the quality of
grass carp (Ctenopharyngodon idellus) fillets during cold storage: Correlation between
the preservative effects and the active properties. Food Packaging and Shelf Life, 17,
1–10. https://doi.org/10.1016/j.fpsl.2018.04.006
Tayel, A. A. (2016). Microbial chitosan as a biopreservative for fish sausages.
International Journal of Biological Macromolecules, 93(August 2016), 41–46. https://
doi.org/10.1016/j.ijbiomac.2016.08.061
Tayel, A. A., Moussa, S., El-Tras, W. F., Knittel, D., Opwis, K., & Schollmeyer, E. (2010).
Anticandidal action of fungal chitosan against Candida albicans. International Journal
of Biological Macromolecules, 47(4), 454–457. https://doi.org/10.1016/j.
ijbiomac.2010.06.011
Teixeira, B., Fidalgo, L., Mendes, R., Costa, G., Cordeiro, C., Marques, A., et al. (2013).
Changes of enzymes activity and protein profiles caused by high-pressure processing
in sea bass (Dicentrarchus labrax) fillets. Journal of Agricultural and Food Chemistry, 61
(11), 2851–2860. https://doi.org/10.1021/jf3049643
Teixeira, B., Fidalgo, L., Mendes, R., Costa, G., Cordeiro, C., Marques, A., et al. (2014).
Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax)
fillets: Pressurization rate, pressure level and holding time. Innovative Food Science &
Emerging Technologies, 22, 31–39. https://doi.org/10.1016/j.ifset.2013.12.005
Tongnuanchan, P., & Benjakul, S. (2014). Essential oils: Extraction, bioactivities, and
their uses for food preservation. Journal of Food Science, 79(7), R1231–R1249.
https://doi.org/10.1111/1750-3841.12492
Trombetta, D., Castelli, F., Sarpietro, M. G., Venuti, V., Cristani, M., Daniele, C., et al.
(2005). Mechanisms of antibacterial action of three monoterpenes. Antimicrobial
Agents and Chemotherapy, 49(6), 2474–2478. https://doi.org/10.1128/
AAC.49.6.2474-2478.2005
Truong, B. Q., Buckow, R., Stathopoulos, C. E., & Nguyen, M. H. (2015). Advances in
high-pressure processing of fish muscles. Food Engineering Reviews, 7(2), 109–129.
https://doi.org/10.1007/s12393-014-9084-9
Tsai, G.-J., Su, W.-H., Chen, H.-C., & Pan, C.-L. (2002). Antimicrobial activity of shrimp
chitin and chitosan from different treatments. Fisheries Science, 68(1), 170–177.
Tsironi, T., Houhoula, D., & Taoukis, P. (2020). Hurdle technology for fish preservation.
Aquaculture and Fisheries, 5(2), 65–71. https://doi.org/10.1016/j.aaf.2020.02.001
19
Food Control 129 (2021) 108244
Ucar, Y., Özogul, Y., Özogul, F., Durmuş, M., & Köşker, A. R. (2020). Effect of nisin on the
shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ±
2 ◦ C). Aquaculture International, 28(2), 851–863. https://doi.org/10.1007/s10499-
020-00512-5
Valipour Kootenaie, F., Ariaii, P., Khademi Shurmasti, D., & Nemati, M. (2017). Effect of
chitosan edible coating enriched with eucalyptus essential oil and α-tocopherol on
silver carp fillets quality during refrigerated storage. Journal of Food Safety, 37(1),
Article e12295. https://doi.org/10.1111/jfs.12295
Van Veen, A. G. (1953). Fish preservation in southeast Asia. Advances in Food Research, 4,
209–231. https://doi.org/10.1016/S0065-2628(08)60181-0
Vatavali, K., Karakosta, L., Nathanailides, C., Georgantelis, D., & Kontominas, M. G.
(2013). Combined effect of chitosan and oregano essential oil dip on the
microbiological, chemical, and sensory attributes of red porgy (Pagrus pagrus) stored
in ice. Food and Bioprocess Technology, 6(12), 3510–3521. https://doi.org/10.1007/
s11947-012-1034-z
Viji, P., Binsi, P. K., Visnuvinayagam, S., Bindu, J., Ravishankar, C. N., & Srinivasa
Gopal, T. K. (2015). Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus
aurantium) peel extracts as natural preservatives for shelf life extension of chill
stored Indian mackerel. Journal of Food Science & Technology, 52(10), 6278–6289.
https://doi.org/10.1007/s13197-015-1788-1
Vilaplana, J., & Romaguera, C. (2000). Contact dermatitis from parabens used as
preservatives in eyedrops. Contact Dermatitis, 43(4).
Vinsova, J., & Vavrikova, E. (2011). Chitosan derivatives with antimicrobial, antitumour
and antioxidant activities - a Review. Current Pharmaceutical Design, 17(32),
3596–3607. https://doi.org/10.2174/138161211798194468
Walker, R. M., Decker, E. A., & McClements, D. J. (2015). Physical and oxidative stability
of fish oil nanoemulsions produced by spontaneous emulsification: Effect of
surfactant concentration and particle size. Journal of Food Engineering, 164, 10–20.
https://doi.org/10.1016/j.jfoodeng.2015.04.028
Wang, Z., Hu, S., Gao, Y., Ye, C., & Wang, H. (2017). Effect of collagen-lysozyme coating
on fresh-salmon fillets preservation. Lebensmittel-Wissenschaft und -Technologie- Food
Science and Technology, 75, 59–64. https://doi.org/10.1016/j.lwt.2016.08.032
Wang, Y., Liu, L., Zhou, J., Ruan, X., Lin, J., & Fu, L. (2015). Effect of chitosan
nanoparticle coatings on the quality changes of postharvest whiteleg shrimp,
Litopenaeus vannamei, during storage at 4◦ C. Food and Bioprocess Technology, 8(4),
907–915. https://doi.org/10.1007/s11947-014-1458-8
Waring, R. H., & Harris, R. M. (2011). Endocrine disrupters—a threat to women’s health?
Maturitas, 68(2), 111–115. https://doi.org/10.1016/j.maturitas.2010.10.008
Whitehead, S. A., & Rice, S. (2006). Endocrine-disrupting chemicals as modulators of sex
steroid synthesis. Best Practice & Research Clinical Endocrinology & Metabolism, 20(1),
45–61. https://doi.org/10.1016/j.beem.2005.09.003
Wu, T., Ge, Y., Li, Y., Xiang, Y., Jiang, Y., & Hu, Y. (2018). Quality enhancement of large
yellow croaker treated with edible coatings based on chitosan and lysozyme.
International Journal of Biological Macromolecules, 120, 1072–1079. https://doi.org/
10.1016/j.ijbiomac.2018.08.188
Wu, C., Li, Y., Wang, L., Hu, Y., Chen, J., Liu, D., et al. (2016). Efficacy of chitosan-gallic
acid coating on shelf life extension of refrigerated pacific mackerel fillets. Food and
Bioprocess Technology, 9(4), 675–685. https://doi.org/10.1007/s11947-015-1659-9
Xu, J.-L., Riccioli, C., & Sun, D.-W. (2015). An overview on nondestructive spectroscopic
techniques for lipid and lipid oxidation analysis in fish and fish products.
Comprehensive Reviews in Food Science and Food Safety, 14(4), 466–477. https://doi.
org/10.1111/1541-4337.12138
Yen, M.-T., Yang, J.-H., & Mau, J.-L. (2008). Antioxidant properties of chitosan from crab
shells. Carbohydrate Polymers, 74(4), 840–844.
Younes, I., Sellimi, S., Rinaudo, M., Jellouli, K., & Nasri, M. (2014). Influence of
acetylation degree and molecular weight of homogeneous chitosans on antibacterial
and antifungal activities. International Journal of Food Microbiology, 185, 57–63.
https://doi.org/10.1016/j.ijfoodmicro.2014.04.029
Yuan, G., Lv, H., Tang, W., Zhang, X., & Sun, H. (2016). Effect of chitosan coating
combined with pomegranate peel extract on the quality of Pacific white shrimp
during iced storage. Food Control, 59, 818–823. https://doi.org/10.1016/j.
foodcont.2015.07.011
Yu, D., Jiang, Q., Xu, Y., & Xia, W. (2017). The shelf life extension of refrigerated grass
carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol
monolaurate. International Journal of Biological Macromolecules, 101, 448–454.
https://doi.org/10.1016/j.ijbiomac.2017.03.038
Yu, D., Li, P., Xu, Y., Jiang, Q., & Xia, W. (2017a). Physicochemical, microbiological, and
sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets
stored at 4◦ C. International Journal of Food Properties, 20(2), 390–401. https://doi.
org/10.1080/10942912.2016.1163267
Yu, D., Regenstein, J. M., & Xia, W. (2019). Bio-based edible coatings for the preservation
of fishery products: A review. Critical Reviews in Food Science and Nutrition, 59(15),
2481–2493. https://doi.org/10.1080/10408398.2018.1457623
Yu, D., Wu, L., Regenstein, J. M., Jiang, Q., Yang, F., Xu, Y., et al. (2020). Recent
advances in quality retention of non-frozen fish and fishery products: A review.
Critical Reviews in Food Science and Nutrition, 60(10), 1747–1759. https://doi.org/
10.1080/10408398.2019.1596067
Yu, D., Xia, W., Xu, Y., & Jiang, Q. (2017b). The effects of chitosan coating on biogenic
amines inhibition and microbial succession of refrigerated grass carp
(Ctenopharyngodon idellus) fillets. Journal of Aquatic Food Product Technology, 26(10),
1266–1279. https://doi.org/10.1080/10498850.2016.1233473
Yu, D., Xu, Y., Regenstein, J. M., Xia, W., Yang, F., Jiang, Q., et al. (2018). The effects of
edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon
idellus) fillets during refrigerated storage. Food Chemistry, 242, 412–420. https://doi.
org/10.1016/j.foodchem.2017.09.037
Md.A. Hussain et al.
Yıldız, P. O., & Yangılar, F. (2016). Effects of different whey protein concentrate coating
on selected properties of rainbow trout (Oncorhynchus mykiss) during cold storage
(4◦ C). International Journal of Food Properties, 19(9), 2007–2015. https://doi.org/
10.1080/10942912.2015.1092160
Zanetti, M., Carniel, T. K., Dalcanton, F., dos Anjos, R. S., Gracher Riella, H., de
Araújo, P. H. H., et al. (2018). Use of encapsulated natural compounds as
antimicrobial additives in food packaging: A brief review. Trends in Food Science &
Technology, 81, 51–60. https://doi.org/10.1016/j.tifs.2018.09.003
Zanetti, M., Ternus, Z., Dalcanton, F., De Mello, M. M. J., De Oliveira, D.,
Araujo, P. H. H., et al. (2015). Microbiological characterization of pure geraniol and
comparison with bactericidal activity of the cinnamic acid in gram-positive and
gram-negative bacteria. Journal of Microbial & Biochemical Technology, 7(4),
186–193.
Zeng, W.-C., Zhu, R.-X., Jia, L.-R., Gao, H., Zheng, Y., & Sun, Q. (2011). Chemical
composition, antimicrobial and antioxidant activities of essential oil from
20
Food Control 129 (2021) 108244
Gnaphlium affine. Food and Chemical Toxicology, 49(6), 1322–1328. https://doi.org/
10.1016/j.fct.2011.03.014
Zhang, Y., Li, D., Lv, J., Li, Q., Kong, C., & Luo, Y. (2017). Effect of cinnamon essential oil
on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus
carpio) during refrigerated storage. International Journal of Food Microbiology, 249,
1–8. https://doi.org/10.1016/j.ijfoodmicro.2016.10.008
Zhou, L., Fang, Liu, M., & Xie. (2019). Preservative effects of gelatin active coating
enriched with eugenol emulsion on Chinese seabass (Lateolabrax maculatus) during
superchilling (− 0.9 ◦ C) storage. Coatings, 9(8), 489. https://doi.org/10.3390/
coatings9080489
Zhuang, S., Li, Y., Jia, S., Hong, H., Liu, Y., & Luo, Y. (2019). Effects of pomegranate peel
extract on quality and microbiota composition of bighead carp (Aristichthys nobilis)
fillets during chilled storage. Food Microbiology, 82, 445–454. https://doi.org/
10.1016/j.fm.2019.03.019