Natural preservatives: Effect on sensory attributes

Abstract

One of the challenges of using plant derived compounds, especially essential oil as additive is its interference with sensory attributes of the food.Plant extracts contain carotenoids which may modify the color and flavor of the fish fillet, steaks or whole fish. This is of more importance in the case of crude and unpurified plant extracts derived from fruit peel, leaves and rhizome of plants. Essential oils have few aromatic compounds that can alter the sensory properties of treated fish. The recent approach to reduce the organoleptic effects of essential oil is to use it an ingredient in coating/ packaging materials. Choosing the appropriate dosage of preservatives is also essential for proper consumer acceptability for the products. The impact of plant extracts on sensory attributes of food limits the concentration actually required to exert its bioactivities. Hence an optimization is to be brought about in this regard for shelf stable and highly preferred food commodity that can boost product popularization.