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Title Role of plant extracts as natural additives in fish and fish products - a review
 
Names Viji, P.
Venkateshwarlu, G.
Ravishankar, C.N.
Gopal, T.K.S.
Date Issued 2017 (iso8601)
Abstract Quality and shelf life of fish and fish products are
often enhanced by using various food additives
during handling, processing and storage. Due to
potential health hazards, synthetic additives are
being widely replaced by their natural counter parts.
Extracts containing bioactive compounds isolated
from various plant sources viz., spices and herbs,
fruit and vegetables, seaweed etc. have shown
remarkable in-vitro antioxidant and antimicrobial
activities. Based on this, successful application of
plant extract treatments have been carried out on
chilled, frozen and dried whole fish, fillet as well
as fish mince as antioxidant or antibacterial agent.
Use of plant extracts also demonstrated to have
potential for replacing sulphating agents in crustaceans.
In this article, use of plant extracts as natural
additives in fish and fish products is reviewed.
Genre Article
Identifier Fishery Technology 54(3):145-154