ABSTRACT
Quality loss in fish happens shortly after death, throughout the processing and storage and is linked to enzymatic, microbiological, and chemical reactions. As a result, food additives are required to preserve the shelf life, nutritional content, texture, and flavor of both raw and processed materials. Following the advent of “green consumerism” which resulted in a decrease in consumer demand for synthetic food additives, extensive research is being done on natural additive applications. The natural extracts isolated from various plant sources such as spices and herbs, fruits, and vegetables, seaweed, and so on comprises of bioactive compounds that have demonstrated remarkable free radical inhibitor and antibacterial activities. Plant phenolic compounds are of particular interest due to their antioxidant and antimicrobial properties. 292Agricultural handling factories produce profuse volume of phenolic-rich by-products, which could be valuable natural sources of antioxidants and anti-bacterial. Some of these by-products have been studied and found to be effective sources of phenolic antioxidants and anti-bacterial. Based on this, plant extract treatments have been effectively practicable to chilled, frozen, and dried fish, fish filets and mince as a natural additive. This chapter will discuss the mode of action and applications of these natural preservatives for maintaining quality and extending the shelf life of freshwater fish and its products.
