ABSTRACT
This chapter is aimed to review the potential of the biopreservation approach in prolonging the shelf life and in improving the safety issues of fishery products. In particular, the work has been focused on distinct strategies. Firstly, attention has been posed to the use of microorganisms, as starters or bacterial bioprotective cultures, highlighting their competitiveness in relation to the production of specific metabolites and antimicrobial compounds. In addition, the antoxidant and antimicrobial potential of plant derivatives has been described with particular attention to phenolic extract and essential oils. A critical analysis of scientific literature has been carried out to highlight the limits and potential of these approaches in relation to the mechanisms of action, the optimization of their use in industrial processes and the legal aspects. Throughout the text, several cases of exploitations of these strategies in the industrial environment are described and commented.
